Bursting with flavour and spices, this warming red beef and egg noodles is a feast for the senses.
- Place the flour in a large bowl. Add the beef and toss to coat.
- Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Cook one-third of the beef, turning occasionally, for 3-4 minutes or until browned. Transfer to a slow cooker. Repeat, in 2 more batches, with the remaining oil and beef.
- Add stock, sherry, soy sauce, cardamom, ginger, star anise, orange rind, cinnamon and fennel seeds to slow cooker. Cover and cook on high for 4 hours 30 minutes or until beef is tender. Divide beef mixture and noodles among serving bowls. Top with coriander.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set