Perfect for those chilly days, this easy set-and-forget dish boasts melt-in-your-mouth beef, vibrant Asian greens, and tender noodles all swimming in a flavorful broth. It’s a go-to recipe that will quickly become a favourite.
Ingredients:
⦿ 4 garlic cloves
⦿ 4 coriander lengths (leaves removed)
⦿ 1/2 teaspoon black peppercorns
⦿ 1kg chuck steak
⦿ 1 tablespoon soy sauce
⦿ 1 litre beef stock or water with stock cubes
⦿ Asian greens (bok choy pak choy)
⦿ Cooked noodles (egg or rice noodles)
⦿ 1 star anise
⦿ 1 cinnamon stick (optional)
Method:
≽ Using a mortar and pestle, pound garlic, coriander, and peppercorns until they form a coarse paste.
≽ Heat oil in a large pan over a high heat. Add the garlic mixture and sauté for about 30 seconds.
≽ Add chopped beef chunks and sear for about 2 minutes on each side, until browned.
≽ Reduce the heat. Add soy sauce, beef stock, star anise, and cinnamon stick to the pan. Gently stir.
≽ Transfer the mixture to a slow cooker set on a medium-low setting cooking for 6-8 hours.
≽ With 20 minutes remaining, add your asian greens to the slow cooker.
≽ 20 minutes later, remove the cinnamon stick and star anise from the broth.
≽ Dish up your beef, broth and veggies, adding your cooked noodles to each bowl.
Tips:
≽ For extra flavour, garnish the with fresh coriander leaves, thai basil sliced chili, and a squeeze of lime.
≽ Adjust the seasoning with salt and pepper to taste before serving.
