Red beef & egg noodles

Cooking Eggs Red beef & egg noodles

Bursting with flavour and spices, this warming red beef and egg noodles is a feast for the senses.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Fish free Lactose free Milk free Sesame free Shellfish free
  1. Place the flour in a large bowl. Add the beef and toss to coat.
  2. 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.
  3. 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.

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2 tbsp plain flour
1kg beef chuck steak, excess fat trimmed, cut into 4cm pieces
1 1/2 tbsp peanut oil
250ml Massel chicken style liquid stock
125ml dry sherry
60ml soy sauce
6 cardamom pods, crushed
4cm-piece fresh ginger, thickly sliced
3 whole star anise
2 x 8cm-long strips orange rind
1 large cinnamon stick
1/2 tsp fennel seeds, crushed
Cooked egg noodles, to serve
Fresh coriander sprigs, to serve

Adv

Autors
Preparation time
15
Cooking time
4:45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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