This recipe is one I originally found online, but adapted
it more to my liking. Since I totally love Asian stews, I had to give it a go.
The best
thing about it all is that it is made in a slow cooker and there is a whole
variety of dishes that you can make without much effort. Perfect when you have
guests around, as you can make it ahead of time and then spend more time with
the guests being the perfect host instead of slaving in the kitchen. This dish will get you lot’s of praise as it
comes out perfect and is an absolutely scrumptious meal, for any day really.
Ingredients to
serve 4:
2½ lbs of
flank or stewing steak
¼ cup of
cornflower
1½ tbs garlic
minced
1½ tbs chili
flakes
1½ tbs fresh
ginger grated
¾ cup of
light brown muscovado sugar
2 tbs Olive
oil
¾ cup of
water
¾ cup of soy
sauce (I used the dark one)
1 cup grated
carrots
2 spring
onions
2-3 tbs
toasted sesame seeds
1 red chili
(if desired)
1 can
coconut milk
1 cup
basmati rice
**********************************
This is actually very simple dish to do but just needs a bit
of prepping.
Firstly turn your slow cooker on high. I usually turn mine
on 15 minutes before placing anything inside, this will heat it up nicely all
over and the ingredients will release their flavours better.
You can use stewing steak from the shop or I went to my
local butcher and go it there, the reason being is that I render the fat off myself
and if you have enough time and are willing to do it then you can haggle the
price down, I also always like to have a chat with my fabulous butcher.
The beef needs to be cut into thin 1cm strips, once this is
done place all the meat into a zip lock bag, add the corn flour, then close it
and make sure that all strips are evenly coated. Give it a bit of a shake and
set aside while preparing the slow cooker.
Ok, so let’s build the flavours in the slow cooker, start with the minced garlic, chili
flakes, sugar and grated ginger. Then add the Olive oil, water and soy sauce.
Mix it all up so the sugar can dissolve a bit, add the
beef, cover and leave it on high for 2 hours.
I usually set the timer to an hour at a time and like to
give it a bit of a stir. The sugar and corn flour will thicken the liquids in
the pot and you don’t want it to thicken too much.
After about 2 hours add the grated carrots and stir them in,
cover again and give it another 30 minutes.
So all that is left to do is the coconut rice, I know people
cook their rice different and sometimes add 1:2 ratio for rice, this is never
working for me so I use 1:1½ ratio.
I make sure I have all the ingredients
ready and heat up a pot a bit with just a tiny drop of oil. Add the rice and
give it a stir, this is to distribute the tiny amount of oil, then add the can
of coconut milk and whatever is left needed ad in water to the pan. Bring to
the boil and then turn the heat right down and give it about 15 minutes cooking
time, once the 15 minutes are over let the rice rest for a further 5 minutes.
In that time lightly toast the sesame seeds and cut the
spring onions in diagonal fine strips. If you like it hot you can also cut the
chili finely and add as decoration with a kick. The black sesame seeds don’t need
to be toasted, just mix the light and black one together.
Well this is it and you should be having an amazing meal in
from of you. Enjoy!
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