ORIENTAL BEEF CASSEROLE

ORIENTAL BEEF CASSEROLE
An easy quick meal after the initial marinading period.
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Simmer
10 min
Stand
2 hr
Simmer
10 min
Stand
2 hr
Ingredients
  1. 750 gr. lean beef cubed
  2. ¼ cup kecap manis (sweet soy sauce) (or ½ cup light soy sauce & 2 Tablespoons honey)
  3. 1 Tablespoon wine vinegar
  4. 2 Tablespoons sake (optional)
  5. 1 Tablespoon fish sauce
  6. 3 Tablespoons oil
  7. 3 cloves of crushed garlic
  8. 2 Tablespoons grated ginger
  9. 8 chopped spring onions
  10. ½ teaspoon ground cloves
  11. 1 ½ cups beef stock – to barely cover
  12. Spring onion to garnish
Instructions
  1. In a glass bowl mix the kecap manis, vinegar, sake and fish sauce.
  2. Add the meat cubes and toss well.
  3. Cover and marinate for at least 2 hours.
  4. Drain and reserve the marinade to use later.
  5. In a frying pan brown the meat in 3 batches adding a tablespoon of oil to the hot frying pan each time.
  6. Put the browned meat into a medium size pot.
  7. Fry the garlic and ginger for a few minutes then add the cloves, spring onions and stock to deglaze the pan.
  8. Pour over the meat in the pot.
  9. Add the reserved marinade.
  10. Bring to the boil and simmer with the lid on for 10 minutes.
  11. Place the pot into a heylo bag.
  12. Close securely with the Velcro tabs and do up the drawstring.
  13. Bring the beads up from the base and make sure they are evenly distributed.
  14. Leave undisturbed to carry on cooking for 2 hours.
  15. Serve with rice and garnish with some spring onion tops.
Notes
  1. Kecap Manis is an Indonesian sweet soy sauce with a molasses consistency and a dark brown color. Flavored with garlic, star anise, soybeans, and palm sugar, the sauce is more syrupy and complex than commonplace soy sauce.
Heylo Bags http://heylobags.co.nz/