Ingredients:
Serves 4
750g Beef shin, diced into 2cm cubes
1 Onion
2 tsp Garlic paste
2 tsp Ginger paste
1 Large red chilli
4 tblsp Light soy sauce
1 tblsp Fish sauce
2 tblsp Rice wine vinegar
3 tblsp Honey
1.5 tsp Chinese five spice
0.25 tsp Ground white pepper
500ml Chicken stock
To serve:
Toasted cashew nuts
Wilted pak choi
Thinly sliced spring onions and fresh chilli.
Steamed or boiled rice
Method:
- In a food processor, blend the onion, chilli, garlic paste and ginger paste to a rough paste.
- Heat a sauce pan and add 2 table spoons of vegetable oil, brown the shin beef evenly.
- When all the meat has coloured add the onion blend and fry, stirring for 3 minutes.
- Add the Chinese five spice and pepper and cook for a further minute.
- Add the rice wine vinegar, soy sauce, fish sauce and honey, mix and then stir in the hot chicken stock.
- Put the lid on the sauce pan and put on a low heat for one and a half hours, check regularly and stir, topping up with a little water if needed.
- After the one and a half hours cooking time check the meat is tender, remove the lid and turn up the heat, simmer for a further 15 minutes to reduce the cooking liqueur by half.
- Replace the lid and turn off the heat, allow to stand for 10 minutes before serving.
- Heat a little oil in a frying pan and brown the cashew nuts along with the pak choi.
- Serve with steamed or boiled rice.
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