World Cuisine

  • 2 tablespoons rapeseed or olive oil
  • 1 large onion, chopped
  • 1 tablespoon chopped fresh root ginger
  • 2 chillies, sliced
  • 500 g (1 lb) lean braising or stewing steak, cut into 2.5 cm (1 inch) cubes
  • 2 garlic cloves, crushed
  • 600 ml (1 pint) beef stock
  • 5 star anise
  • 1 teaspoon Chinese five-spice powder
  • 1 cinnamon stick
  • 1 teaspoon fennel seeds
  • 2 dried kaffir lime leaves
  • 1 lemon grass stalk, chopped
  • 1 teaspoon black peppercorns
  • 2 tablespoons shoyu or tamari sauce
  • 400 g (13 oz) carrots, cut into 1 cm (½ inch) slices
  • 500 g (1 lb) mooli or turnips, cut into 1 cm (½ inch) slices
  • Chinese chives or regular chives, to garnish

Heat the oil in a wok over a medium heat. Add the onion, ginger and chillies and stir-fry for 5–7 minutes.

Turn the heat up to high, add the beef and stir-fry for 5–10 minutes until lightly browned, stirring occasionally.

Add the garlic, stock, star anise, Chinese five-spice powder, cinnamon, fennel seeds, lime leaves, lemon grass, peppercorns and shoyu sauce and stir well. Bring the mixture back to the boil, then turn the heat down, cover the pan and simmer gently for 1½ hours, stirring occasionally. Add the carrots and mooli and continue cooking, covered, for another 45 minutes or until the vegetables have softened.

Skim any fat off the surface and garnish with the chives before serving.

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