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Sticky Ginger Beef

Excellent Source of Iron and Zinc

4

Serves

20 mins

Prep Time

2 hrs 30 mins

Cook Time

Sticky pull-apart beef loaded onto your favourite flat breads doesn’t get much better than this. Serve with crunchy sliced vegetables, a drizzle of hoisin sauce and a scatter of toasted peanuts.

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High Iron

Low Fat

Low Sodium

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Beef,

Dinner,

Family Favourites,

Ingredients

Beef

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600g Quality Mark beef steak

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1 chopped red onion

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1 deseeded and chopped red chilli

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5cm piece sliced fresh ginger

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1 cup beef stock

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1/4 cup low alcohol beer

If you don't have beer, just use some extra stock instead.

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2 tbsp soy sauce

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2 tbsp brown sugar

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1/2 tsp chinese five spice

To serve

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wholemeal roti bread

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cucumber

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radish

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mung bean

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coriander

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fresh mint

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hoisin sauce

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sesame oil

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roasted unsalted peanut

Method

To Make Beef

To Serve

1

Place the onion, chilli and ginger in a food processor and process until finely chopped.

2

Add the stock, beer, soy sauce, brown sugar and Chinese five spice powder and process to combine.

3

Place the beef in a casserole dish and pour over the onion mixture.

4

Cover with a piece of baking paper cut to fit and the lid.

5

Place beef in the oven and cook for 2 hours 30 mins, until very tender.

6

To thicken the sauce a little, place sauce in a heavy-based saucepan and cook over low heat until syrupy and the flavour intensifies.

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Nutrition Information per Serving (313g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1456 (348)kJ

Protein

34.9g

Total Fat

14.3g

Saturated Fat

3.7g

Carbs

17g

Sugars

9.6g

Sodium

622mg

Iron*

3.9mg

* Percentage of recommended daily intake (Aust/NZ)

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