SHANGHI BEEF BRAISE WITH BOK-CHOY

You are going to love cooking  this Asian inspired beef stew.    It’s easy to make at home, and a perfect dish for a cold weather supper.   You’ll appreciate  the oriental flavours, and it doesn’t require any special utensils.  Serve this with any kind of Asian noodles.  There’s lot of sauce.

SHANGHI BEEF BRAISE WITH BOY-CHOY  …serves 4

2 tbsp vegetable oil

A generous pound of braising steak, cut into bite-size pieces, sprinkled with salt and freshly ground black pepper

1 large fat garlic clove, crushed

1 large shallot, sliced

2 inch piece of fresh ginger, peeled and grated

3 cups beef stock

1/2 cup Chinese rice wine

1/2 cup hoisin sauce

1/4 tsp ground cumin

2 star anise cloves

1 fresh red chile, sliced, leave the seeds in for extra zip

freshly squeezed juice of a 1/2 orange or in a pinch 2 tbs. frozen orange juice concentrate

1 tsp honey

4-6 baby bok-choy

Asian noodles, to serve

Heat the oil in a large saucepan.  Add the steak and cook until browned.  Transfer to a plate and set aside.

Add the garlic, shallot and ginger to the saucepan along with a little more oil if necessary and cook, stirring constantly for l minute.  Add the stock, rice wine, hoisin sauce, cumin, star anise, chile, orange juice and honey.  Stir to blend and bring to a boil.

Return the steak to the sauce pan, reduce the heat, and simmer very gently, uncovered for 1 – 1 1/2 hours, until the meat is tender.  Taste and adjust the seasoning.

Core the bok-choy.  Cut the white part into 1/2 inch slices; leave the greens large or cut in half.  Add the white part ONLY to the saucepan, increase the heat, and cook until just tender, 2-3 minutes.

Now add the greens and cook until just wilted, about 2-3 minutes more.   Fish around in your stew and pick out the star anise cloves and discard.  Serve immediately with Asian noodles of your choice.