Asian Beef And Vegetable Casserole

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This Asian-style beef casserole is gloriously scented with fresh ginger, lemongrass and star anise.

The ingredient of Asian Beef And Vegetable Casserole

• 2 tablespoons plain flour
• 1 5kg beef casserole steak such as chuck steak or gravy beef cut into 4cm pieces
• 2 tablespoons olive oil
• 1 brown onion halved thinly sliced
• 3 carrots peeled cut into 2cm thick slices
• 4 whole star anise
• 4cm piece fresh ginger peeled thinly sliced
• 2 stems lemon grass pale section only halved
• 500ml 2 cups massel beef stock
• 125ml 1 2 cup brandy
• 90g 1 3 cup tomato paste
• 300g green beans topped
• fresh coriander leaves to serve
• steamed white rice to serve

The Instruction of asian beef and vegetable casserole

• preheat oven to 180u00b0c place the flour on a plate season with salt and pepper add the beef and toss to coat shake off any excess
• heat half the oil in a 4l 16 cup capacity flameproof ovenproof casserole dish over medium heat add half the beef and cook for 2 3 minutes each side or until brown transfer to a plate repeat with remaining oil and beef reheating the dish between batches
• add the onion and carrot to the pan and cook stirring for 5 minutes or until onion is soft add the star anise ginger and lemon grass and stir to combine
• add the beef stock brandy and tomato paste to the dish cover and bake for 1 1 2 hours or until the beef is tender
• meanwhile cook the beans in a medium saucepan of boiling water for 3 4 minutes or until bright green and tender crisp drain
• add the beans to the beef mixture and stir to combine
• top the beef mixture with coriander serve with steamed rice

Nutritions of Asian Beef And Vegetable Casserole

calories: 495 686 calories
calories: 21 grams fat
calories: 6 grams saturated fat
calories: 10 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 54 grams protein
calories: 155 milligrams cholesterol
calories: 533 51 milligrams sodium
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calories: nutritioninformation