Braised beef with five spice, ginger and scallions
- 1kg sliced braising steak
- 1 tablespoon plain flour
- 1 teaspoon five spice powder
- 2 tablespoons Broighter Gold rapeseed oil
- 2 onions, finely sliced
- 25g butter
- 450ml beef stock
- 50ml light soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons cider vinegar
- 25g ginger, finely grated or cut into thin sticks
- 8 scallions
Mix the flour with the five spice and toss in the steak slices. Coat and then shake off the excess. Heat the oil in a large frying pan (or do in 2 batches) and when hot add the steak. Cook for 2 minutes each side then add the butter and onions. Cook until the onions are golden and add the stock, soy, sugar, vinegar and ginger. Cover with a lid and gently simmer for an hour or until beef is tender. Cut the scallions in half lengthwise then each half in half again. Add the to pan, cover again and cook for 5 minutes.
Check seasoning. Serve with boiled rice.