Asian-inspired beef olives

Recipe from: 21 May 2015
recipes, beef

Ingredients 24
Servings
Time 00:20
  • 12
    slices of beef (cut from topside)
  • 60
    ml
    oil
  • FILLING:
  • 6
    spring onions, finely chopped
  • 350
    g
    minced pork
  • 50
    ml
    breadcrumbs
  • 25
    ml
    sweet sherry (optional)
  • 5
    ml
    Chinese five-spice powder
  • 15
    ml
    soya sauce
  • 45
    ml
    freshly chopped coriander
  • 5
    ml
    grated fresh ginger
  • 1
    fresh chilli, chopped
  • 1
    egg, lightly beaten
  • 5
    ml
    grated lemon zest
  • SAUCE:
  • 2
    medium onions, halved and thinly sliced
  • 4
    cloves garlic, crushed
  • 20
    ml
    freshly grated ginger
  • 500
    ml
    chicken stock
  • 90
    ml
    brown sugar
  • 90
    ml
    white wine vinegar
  • 50
    ml
    tomato paste
  • 10
    ml
    cornflour
  • rice or noodles and stir-fried vegetables, to serve
 

Method

02:00
 

Preheat oven to 160°C.

Place a slice of meat between two layers of wax paper and beat lightly with a mallet to flatten as much as possible. Repeat with remaining meat.

Filling


Mix the ingredients together well. Season with a little salt. Spoon some mixture onto a piece of meat. Roll up and tie closed with string. Repeat with remaining meat and filling.

Heat the sunflower oil in a saucepan and brown the rolls well. Remove from the pan.

Sauce


Using the same pan, reduce the heat and add the onion. Sauté for a minute, then add the garlic and ginger and cook for a further minute. Mix the remaining ingredients together, then add to the saucepan and bring to the boil.

Place the beef olives into a roasting tin and pour the sauce over. Cover with foil (or use an ovenproof casserole dish with a lid) and bake in a preheated oven for 2 hours. Serve with rice or noodles and stir-fried vegetables. Garnish with a handful of fresh coriander.

Serves 4-6.

Text and image:
Ideas

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