Chinese beef shortrib stir fry

4 servings Prep: 30 mins, Cooking: 2 hrs 10 mins
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A lip-smacking recipe demanding for seconds!

By Food24 February 17 2014
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Ingredients (21)

1 kg beef — short rib
4 garlic — cloves
80 ml soy sauce
10 fresh ginger
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
30 ml honey
5 ml fish sauce
limes — juice only
fresh coriander
sesame seeds — toasted
chillies — chopped, optional
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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.

Recipe reprinted with permission of Nina’sKitchen. To see more recipes, click here.

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