Slow-Cooked Asian Beef With Sweet Potato |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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From a fantastic site I stumbled upon the other day. I'm posting the original recipe but I made it slightly differently-same amount of sauce, but only enough meat and sweet potato for the two of us as we love tons of sauce over our rice. Ingredients:
olive oil flavored cooking spray |
600 g beef blade steak, fat trimmed, cut in 3cm cubes |
1 onion, thinly sliced |
3 garlic cloves, thinly sliced |
2 teaspoons fresh ginger, grated |
1 tablespoon red curry paste |
400 g chopped tomatoes, no added salt |
1 cup water |
1 tablespoon fish sauce (optional) or 1 tablespoon soy sauce (optional) |
750 g sweet potatoes (i prefer the orange one) |
1 teaspoon brown sugar |
Directions:
1. Preheat oven to 160°C Heat a large flameproof ovenproof pan over a high heat, spray with oil. Add beef in batches. Cook until browned. Remove and set aside.
2. Return pan to a medium-high heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes. Add garlic, ginger and curry paste. Cook for 1 minute. Return beef to pan. Add tomatoes and water and fish sauce or soy sauce if using. Stir to combine and bring to the boil. Cover and place in oven for 1 hour.
3. Add sweet potato, stir, and return to oven for 30 minutes. Remove and stir through sugar. I garnished with a little chopped fresh coriander and basil but it wasn't in the recipe.
4. Serve with rice and vegetables.
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