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Asian bok-choy and beef casserole
Asian bok-choy and beef casserole
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Asian-inspired beef casserole with soy sauce, star anise, and orange zest.
Ingredients:
  • 1kg beef chuck steak, cut into 3cm pieces
  • 1 bunch spring onions, ends trimmed, green ends reserved
  • 1020.00 gm (1 litre) beef stock
  • 125ml shao hsing wine
  • 120.00ml soy sauce
  • 4 whole star anise
  • 2 cinnamon quills
  • 4 strips orange rind
  • 60g white sugar
  • 150g punnet oyster mushrooms, ends trimmed, coarsely torn
  • 1 bunch baby bok choy, quartered lengthways
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 1 tsp sesame oil
  • Steamed jasmine rice, to serve
Instructions:
  • Preheat the oven to 150°C. In a large flameproof casserole pan over medium-high heat, heat half of the oil. Brown one-quarter of the beef by cooking it for 5 minutes, turning occasionally, until browned all over. Transfer the beef to a bowl and repeat this process with the remaining beef in 3 more batches, reheating the pan between each batch.
  • In a pan, heat the remaining oil. Cook spring onions and garlic for 5 minutes until the onions soften. Add beef, beef stock, shaoxing wine, soy sauces, star anise, cinnamon, orange rind, and sugar. Bring to a simmer, then remove from heat.
  • Roast covered in a warm oven, stirring now and then, for 1 1/2-2 hours until meat is tender and sauce slightly thickens.
  • Cook mushrooms until tender for 10 minutes, then add bok choy and ginger before removing from heat.
  • Using a small sharp knife, thinly slice the reserved green onion tops diagonally.
  • Divide the savory beef casserole into serving bowls, garnish generously with fresh green onions, and finish with a flavorful drizzle of sesame oil. Pair with steamed jasmine rice for a complete and satisfying meal.

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