Asian spiced beef
Prep Time
Cooking Mode
60 mL (¼ cup) cup all-purpose flour
675 g (1½ lb.) lb stewing beef cubes
30 mL (2 tbsp.) tbsp. canola oil
2 onions, chopped
2 L (8 cups) cup vegetable broth with no salt added
60 mL (¼ cup) cup sodium-reduced soy sauce
2 star anise flowers
1 2.5-cm fresh ginger
1 cinnamon stick
750 mL (3 cups) cup broccoli florets
1 L (4 cups) cup cooked egg noodles
To taste Sprigs of fresh coriander
60 mL (¼ cup) cup all-purpose flour
675 g (1½ lb.) lb stewing beef cubes
30 mL (2 tbsp.) tbsp. canola oil
2 onions, chopped
2 L (8 cups) cup vegetable broth with no salt added
60 mL (¼ cup) cup sodium-reduced soy sauce
2 star anise flowers
1 2.5-cm fresh ginger
1 cinnamon stick
750 mL (3 cups) cup broccoli florets
1 L (4 cups) cup cooked egg noodles
To taste Sprigs of fresh coriander
Directions
1Dredge beef cubes in flour. In a saucepan, heat oil and fry the sauté onions and beef cubes for 3 or 4 minutes. Gradually add the vegetable broth, scraping the bottom of the saucepan to remove browned bits.
2Add soy sauce, star anise, ginger, and cinnamon. Simmer over medium-low heat for 3 hours.
3At the end of cooking, remove star anise, cinnamon, and ginger. Blanch broccoli in a saucepan of boiling water and then cook noodles in the same water according to package directions.
4Serve beef with broccoli and egg noodles, and garnish with cilantro.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note