Sticky Ginger Beef
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Sticky Ginger Beef

(7 ratings - rate this recipe)
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.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 2 hours 30 mins Cook: 2 hours 30 mins
Serves 4 Serves 4
Good source of iron Good source of iron
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  • 600g Quality Mark beef cross-cut blade steak, cut into 5cm pieces
  • 1 small red onion, chopped
  • 1 red chilli, deseeded and roughly chopped
  • 5cm piece fresh ginger, peeled and sliced
  • 1 cup beef stock
  • 1/4 cup beer (or use extra stock)
  • 2 tablespoons light soy sauce
  • 2 tablespoons soft brown sugar
  • 1/2 teaspoon Chinese five spice powder

To serve

  • flat bread – roti or naan
  • sliced cucumber
  • sliced red radish
  • mung bean sprouts
  • mint and coriander leaves
  • hoisin sauce
  • sesame oil
  • toasted and chopped peanuts


Preheat the oven to 160°C. 


Place the onion, chilli and ginger in a food processor and process until finely chopped. Add the stock, beer, soy sauce, brown sugar and Chinese five spice powder and process to combine.

Place the beef in a casserole dish and pour over the onion mixture. Cover with a piece of baking paper cut to fit and the lid.

Place beef in the oven and cook for 2 hours 30 mins, until very tender. To thicken the sauce a little, place sauce in a heavy-based saucepan and cook over low heat until syrupy and the flavour intensifies. 

To serve

Serve beef  with the flat bread, vegetables, herbs and a drizzle of hoisin sauce and sesame oil. Scatter over peanuts.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 313g
Energy kJ (kcal) 1456 (348)
Protein (g) 34.9
Fat (g) 14.3
Saturated (g) 3.7
Carbohydrate (g) 17.0
Sugars (g) 9.6
Sodium (mg) 622
Iron (mg) 3.9
Zinc (mg) 7.6
Vitamin B12 (ug) 3.4
Vitamin D (ug) NA
Selenium (ug) 4.8
  • The beef can be made the day before and reheated – the flavour will only improve.
  • Dishes using beef provide an excellent source of the type of iron and zinc your body absorbs easily.
  • Slow cooker - cook on high for 4-5 hours or on low for 8-9 hours. To thicken the sauce if necessary, remove meat and pour the sauce into a heavy-based saucepan and cook over low heat until syrupy and the flavour intensifies.
  • Don't be put off by the cook time. This dish is all about the quick preparation and then let the oven take care of the rest.

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Comments & Reviews

There are: 7 reviews, with an average rating of 5.0 out of 5
This was easy and truly delicious! Whole family loved it.
Posted by Sue 2020-06-01 10:18:57
a must have recipe for this meat cut, the pickled cauliflower goes really well with it too.
Posted by Jill 2020-02-16 15:28:34
Divine.... new family favorite for Xcut Blade.
5 star
Posted by Jason 2020-02-16 15:27:10
love the site and the ideas for recipes/
Posted by shirley rennick-pitt 2018-05-27 04:41:08
Awesome. I cooked for 3 hours and it was still very fluid, so I boiled the sauce separately as you suggest and it was magic. So tasty, spicy but not hot, and a very easy dish to make. I served it alongside a Thai noodle salad with picked veges. Everyone loved it!!!

Will add Roti or flatbread next time to soak up all the lovely sauce.

Try it, you will love it.
Posted by Sharon 2018-01-16 11:57:10
Sticky Ginger Beef love this so tasty had with wraps and salads yum
Posted by Glenis Gibbs 2017-10-09 10:58:00
the best way to cook blade, excellent flavour. I cut into smaller pieces and made more a casserole. Best thing is no searing, put it all in a pot and walk away.
Posted by S 2017-09-16 10:47:47
WOW! A new favourite, such great flavour
Posted by Jess 2017-09-11 15:08:55




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