jerricebenton
Silver Member
Slow roasted Chinese beef
Serves 2, 1.5 syns per portion on EE (and red if you omit the rice)
350g braising beef
5 spring onions, chopped
1 garlic clove, peeled & sliced
Half an inch of grated ginger
1 red chilli, sliced
1 tsp Chinese 5 spice
1 half star anise (optional)
1 tbsp brown sugar (2.5 syns)
2 tbsp rice wine vinegar
1 tbsp soy sauce
Heat the oven to 150C/fan 130C/gas 2. Put all the ingredients , making sure to reserve a little of the chilli and spring onion. Add 150ml water, stir well then put on a lid. Cook in the oven for 2-2 1/2 hours until the meat is meltingly tender. If you want the sauce a little thicker, scoop out the meat and boil hard for 5 minutes. Sprinkle the reserved chilli & spring onion on top to serve.
Serve with bok choi or greens and steamed rice.
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