All it needs is some steamed rice or noodles to serve. I like to
accompany with brown rice because I prefer the flavour of brown to white rice and also for the additional health benefits.
Asian Beef & Vegetable Stew
For easy serving, place a bowl of this warming stew, a bowl of rice or
noodles and a big Asian-style salad in the middle of the table and let
everyone help themselves
500g beef stewing steak, cubed
1 large (about 200g) onions, sliced
2 medium (about 150g each) carrots, sliced
2 sticks celery, sliced
2 cloves garlic, sliced
1 tsp Chinese five spice powder
1 tsp hot chilli sauce, or to taste
1 cup beef stock
½ cup orange juice
2 tbsp soy sauce
1 tbsp hoisin sauce
1 cup frozen peas
salt and freshly ground black pepper
1 Heat a little oil in a large saucepan over a medium heat. Brown beef in batches, adding more oil, if necessary. As meat browns remove and set aside.
2 Add a little more oil, if necessary, then add onion, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens. Add carrots, celery and garlic, cover and cook, stirring occasionally for 5 minutes longer.
3 Stir in five spice powder and chilli sauce and cook, stirring, for 1-2 minutes or until fragrant. Return beef to pan and mix to
combine. Add stock, orange juice, soy and hoisin sauces and mix well to combine. Cover, bring to simmering and simmer, stirring
occasionally, for 1½-2 hours or until meat is tender.
4 Add peas, bring back to simmering and simmer for 10 minutes longer or until peas are heated cooked. Check for
seasoning, season to taste with salt and pepper and add more chilli, if necessary. Serve with steamed rice.
Happy cooking and eating.
Recipe by Rachel Blackmore
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