Asian Beef with Honey and Soy
Ingredients
| 2 lbs chuck steak, cut into 1 inch cubes | ||
| 4 tbs dark soy sauce | ||
| 2 tbs honey | ||
| 1 tbs rice vinegar | ||
| 3 tbs oil | ||
| 4 garlic cloves, chopped | ||
| 8 spring onions, sliced on a bias | ||
| 1 tbs fresh ginger, grated | ||
| 2 star anise | ||
| 1/2 tsp ground cloves | ||
| 1 and 1/2 cups beef stock | ||
| 1/2 cup red wine | ||
| scallions, sliced on a bias for garnish |
- Place the meat in a non metallic dish.
- combine the soy sauce, honey and vinegar in a small bowl, then pour over the meat. Cover and marinate for several hours or overnight.
- Drain and reserve the marinade and pat the meat dry.
- Place 1 tbs of the oil in a saucepan and brown the meat in batches, adding a little more oil if necessary.
- Remove the meat, then add the remaining oil and fry the garlic, spring onions, ginger, star anise and cloves for 1-2 minutes or until fragrant.
- Return all the meat to the pan and add the reserved marinade, stock and wine.
- Bring the liquid to the boil, then reduce to a simmer and cook, covered, for 1 and 1/4 hours, then cook uncovered for another 15 minutes or until the sauce is syrupy and the meat is tender.
- Garnish with sliced scallions.
- Serve with rice.
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