Asian flavours enhance this tender beef, which is wonderful served on a bed of noodles with snow peas on the side.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2005
Pat meat dry; sprinkle with pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown beef all over. Transfer to plate.
Drain fat from pan. Add onion, garlic and ginger; cook over medium heat, stirring occasionally, until onion is softened, about 2 minutes. Add hoisin sauce, beef stock, soy sauce, 1/2 cup (125 mL) water and brown sugar. Return meat and any accumulated juices to pan; bring to boil. Cover and braise in 325°F (160°C) oven, turning once, until meat is tender, about 3 hours. Transfer meat to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain.
Meanwhile, in small bowl, whisk flour with 1/4 cup (50 mL) cold water. Skim fat from braising liquid. Whisk in flour mixture; cook over high heat, whisking, until thickened, 5 minutes. Serve with beef; sprinkle with green onions.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 754 mg
- Protein 50 g
- Calories 473.0
- Total fat 21 g
- Cholesterol 116 mg
- Saturated fat 7 g
- Total carbohydrate 18 g
- Iron 33.0
- Folate 13.0
- Calcium 4.0
- Vitamin C 3.0