Asian bok choy and beef casserole

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How to make Asian bok choy and beef casserole

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 2:00
  • Total Time : 2:15

Ingredients

  • 1 tablespoon olive oil
  • 1kg beef chuck steak, cut into 3cm pieces
  • 1 bunch spring onions, ends trimmed, green ends reserved
  • 2 garlic cloves, crushed
  • 4 cups (1 litre) Massel beef stock
  • 1/2 cup (125ml) shaoxing wine (or dry sherry)
  • 1/4 cup (60ml) dark soy sauce
  • 1/4 cup (60ml) light soy sauce
  • 4 whole star anise
  • 2 cinnamon quills
  • 4 strips orange rind
  • 1/4 cup (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 teaspoon sesame oil
  • Steamed jasmine rice, to serve

Method

  • Step 1 Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.
  • Step 2 Heat remaining oil in pan. Add the spring onions and garlic and cook, stirring, for 5 minutes or until onion softens. Add the beef, beef stock, shozing wine, combined soy sauces, star anise, cinnamon, orange rind and sugar and bring to a simmer. Remove from heat.
  • Step 3 Bake in preheated oven, loosely covered, stirring occasionally, for 1 1/2-2 hours or until beef is tender and sauce thickens slightly.
  • Step 4 Add the mushrooms and cook for a further 10 minutes or until mushrooms are tender. Add the bok choy and ginger and remove from heat.
  • Step 5 Meanwhile, use a small sharp knife to diagonally thinly sliced the reserved green onion tops.
  • Step 6 Spoon the beef casserole among serving bowls. Top with green onion and drizzle with sesame oil. Serve with steamed jasmine rice, if desired.

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