From Robin’s Eurasian Recipes
4 tbsp oil
1 large onion, sliced
3 cm piece of ginger thinly sliced
1 stick cinnamon (5cm)
2 star anise
3 cardamon pods
1/4 tsp grated nutmeg
1 kg chuck tender beef, cut into 3cm cubes and marinated with 5 tbsp light soya sauce and 2 tbsp pepper for 20 mins
2 tbsp light soya sauce
2 tbsp dark soya sauce
2 carrots, peeled and cut into 2 cm pieces
2 potatoes, peeled and quartered
2 tbsp vinegar
3 big onions
3 cm piece of ginger
Heat the oil in a pot, add the sliced onions, ginger, cinnamon stick, cloves, star anise, cardamon pods, peppercorns and nutmeg. When the onions start to brown, add the ground ingredients.
When the oil rises, add the marinated beef and soya sauces. Fry the beef for about 5 minutes, then add the water and boil for another 5 minutes. Add the carrots and potatoes and cook till soft.Add the vinegar.
Remove from heat and serve hot.
My first attempt at cooking a Eurasian dish for the Eurasian gf. I think I passed…
Anyway, it’s a nice contrast to the usual western beef stews I have cooked, the taste is a lot more complex because of the combination of spices.