Vietnamese Beef Stew
Serves
4
Preparation
20
minutesCooking Time
3
hours15
minutesIngredients
750 g 750 blade steak
2 Tbsp 2 oyster sauce
1 tsp 1 dark soy sauce
2 tsp 2 sesame oil
1 1 brown onion, thinly sliced
3 cloves 3 garlic, roughly chopped
500 ml 500 beef stock
1/4 tsp 1/4 freshly ground black pepper
1 Tbsp 1 cornflour
2 2 stalks lemongrass, white parts only, cut into 5cm lengths
3 3 star anise
3 3 cinnamon sticks
2 2 ripe tomatoes, cut into wedges
100 g 100 rice vermicelli noodles
Large handful Vietnamese mint leaves
Large handful coriander leaves
Method
- Heat your slow cooker to High.
- Trim all fat off steak and discard. Cut beef into 4-5cm chunks. Add meat to bowl of slow cooker, along with oyster sauce, soy sauce, sesame oil, onion, garlic, stock, black pepper and cornflour. Give everything a good stir, making sure cornflour has dissolved.
- Scatter lemongrass, star anise and cinnamon over stew, then cover and cook for 2 hours. Give a gentle stir, nudging star anise and cinnamon into sauce, then quickly cover again to avoid losing too much heat.
- Cook for 1 hour, until beef is aromatic and tender. Tumble tomato wedges into slow cooker, then cover again and turn down to Low.
- Put noodles in heatproof bowl. Pour in enough boiling water to cover. Leave for 10 minutes, until softened. Drain well.
- Gently stir noodles into slow cooker, then transfer beef stew, noodles and all, to four bowls.
- Pour in aromatic broth and scatter with herbs
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