Big Batch Chinese Beef

• Meat

  • 2 kg Braising beef

• Produce

  • 200 g Button mushrooms
  • 1 tsp Chilli flakes
  • 6 cloves Garlic
  • 2 tbsp Ginger, fresh
  • 2 Onions, large
  • 1 Spring onions

• Condiments

  • 120 ml Soy sauce

• Baking & Spices

  • 5 tbsp (all purpose flour, plain
  • 2 tbsp Brown sugar, soft
  • 1 tsp Chinese five spice
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Other

  • 1 Litre (4 cups plus 3 tbsp beef stock

Found on kitchensanctuary.com

Description

Ingredients

• 3 tbsp vegetable oil
• 2kg braising beef, chopped into bitesize chunks
• 5 tbsp plain (all-purpose) flour
• ½ tsp salt
• ½ tsp pepper
• 2 large onions, peeled and chopped
• 6 cloves garlic, peeled and minced
• 2 tbsp minced fresh ginger
• 1 tsp Chinese five spice
• 1 litre (4 cups plus 3 tbsp) beef stock
• 120ml (1/2 cup) soy sauce
• 2 tbsp soft brown sugar
• 200g (approx 30) button mushrooms
• 1 tsp chilli flakes (optional)
• Sliced spring onions (scallions)

Directions

• Preheat the oven to 160c/325f
• Heat the 1 tbsp of the oil in a dutch oven or large, heavy-based pan. Dredge the chunks of beef in the flour, salt and pepper and fry one third of the beef for 5-6 minutes until golden brown all over. Remove from the pan and place in a bowl. Repeat twice more, until all the beef is seared.
• Add the onions to the pan and cook on a low heat for a 5 minutes. If the onions are starting to catch (due to crispy bits left in the pan from the beef) add a tablespoon or two of water. Add in the garlic and five spice and stir though for 30 seconds.
• Add the beef back to the pan, along with the beef stock, soy sauce, brown sugar and the mushrooms. Bring to the boil, stirring a few times to release any remaining crispy bits from the bottom of the pan. Place a lid on the pan and cook in the oven for 3-4 hours – stirring a couple of times during cooking - until the meat begins to fall apart. You can add a little more water or beef stock if it starts to look too dry. Alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours, or, you could cook on a low heat, on the hob, with the lid on for 2-3 hours.
• Serve with boiled rice and top with chilli flakes if you like, and some thinly sliced spring onions. I like to serve this with some green veg too - such as stir-fried broccoli or bok choy.