Ingredients
- 500g chuck steak
- 1 T sesame oil
- 4 carrots
- 4 celery stalks
- 1 t chinese five spice
- 1/3 cup Lee Kum Kee soy sauce
- 1/3 cup sweet chilli sauce
- 1/3 cup kecap manis
- 1 bunch Chinese greens (ie: Kai lan)
- Handful of fresh coriander to garnish
- 1.5 L water
- 250g egg noodles
Method
- Cut beef into large chunks
- Heat oil in large pot and brown the beef
- Add Chinese five spice
- Cook until sealed, a couple of minutes
- Add peeled halved carrots and celery cut to similar size
- Add water and all remaining sauces
- Simmer until beef falls apart (4-5 hours)
- Add greens five minutes before serving, cook until tender
- Add noodles just after greens, cook according to packet
- Serve in bowls and garnish with fresh coriander
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
