Served with simple rice and steamed broccoli , it beats a greasy takeaway on a Saturday night. As this is one of those dishes that would be even better made a day in advance, it's just perfect as entertaining recipe too.
- 1kg shin of beef or thereabouts, cuts into large bite size pieces
- 2 tbsp of flour
- 200g of spring onions, sliced thinly into matchsticks
- 2 thumbs worth of fresh ginger, thinly sliced
- 3 star anise
- 10 cloves of garlic, sliced thinly
- 750ml of beef stock
- 2tsp brown sugar
- Peel of 2 oranges, juice of 1
- 1 cinnamon stick
- 1/2 large chilli, add more according to taste if prefer hotter
- 1 tsp Chinese five spice powder
- 3 tbsp rice wine or sherry
- 3 tbsp dark soy sauce
- 1 tbsp honey
- 1/4 tsp sesame oil
- Black pepper
- Sunflower oil
Preheat oven to 150°C. Trim any large bits of fat from the beef, cut into bite sized pieces and dust in flour.
Heat sunflower oil to fairly high. Fry off the need in batches, don't over crowded the pan. Take your time. After all the pieces are browned, set aside the beef.
Now turn the heat down a little. Fry the ginger, chilli and 3/4 of the spring onions for a few minutes.
Add the sugar, cinnamon, star anise, 5 spice powder, orange peel to the dish and put your beef back in too.
Add the beef stock, soy sauce, rice wine and the juice of 1 orange in to the beef. Give it a good stir and pop in the oven for 2 hours. Stir half what through.
When 2 hours are up, add the honey, a good grinding of black pepper and a tiny amount of sesame oil. Taste and maybe add more honey or pepper.
Serve with sliced chilli, spring onions alongside some plain rice and steamed broccoli. Pok Choi would be great too