Chinese beef shortrib stir fry
|1 kg||beef — short rib|
|4||garlic — cloves|
|80 ml||soy sauce|
|5 ml||chinese five-spice powder|
|1||star anise — optional|
|30 ml||vegetable oil|
|10||fresh ginger — strips|
|4||carrots — peeled, julienned|
|500 ml||broccoli — florets|
|125 ml||peas — frozen|
|1||pineapple — core removed and cut into chunks|
|2||spring onions — cut in pieces|
|10 ml||sesame oil|
|30 ml||soy sauce|
|5 ml||fish sauce|
|limes — juice only|
|sesame seeds — toasted|
|chillies — chopped, optional|
Pre-heat oven to 170ºC.
Place the strips of beef, ginger, garlic, star anise (if using) and five spice in a double layered foil pouch.
Add the soy sauce and close the pouch. Place the pouch in a roasting pan and put in the oven for 90 – 120 minutes.
When the beef is cooked, remove from the foil and cut in big chunks. Now heat the oil in a big pan of wok and add the ginger. Add the beef and stir-fry until it browns, add the liquid from the pouch.
Add the broccoli and carrots and keep frying until the vegetables are cooked, but avoid overcooking.
Add the honey, soy sauce, fish sauce, sesame oil and spring onions and pineapple chunks. Stir fry for another 3-5 minutes and taste.
Lastly adjust seasoning and add lime juice just before serving.
Serve with steamed Jasmin rice, fresh coriander, chili and sesame seeds.