Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, 'v' steak and ginger wine hot pot. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
'V' steak and ginger wine hot pot is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. 'V' steak and ginger wine hot pot is something that I have loved my entire life.
Return the beef to the pan and pour in the ginger wine, beef stock, tomato purèe and bay leaves. Return the beef to the pan and pour in the ginger wine, beef stock, tomato purèe and bay leaves. Cook steak bites in oil according to recipe below.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 'v' steak and ginger wine hot pot using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make 'V' steak and ginger wine hot pot:
- Get 250 grams (9oz) shallots
- Get 1 kettle of boiling water, to cover the shallots
- Make ready 1 tbsp plain flour
- Take 500 grams (1lb 2oz ) lean stewing beef, cut it into large cubes …or buy it already diced
- Prepare 1 low fat cooking spray
- Make ready 2 garlic cloves, crushed
- Get 2 large carrots, peeled and cut into thick pieces
- Prepare 325 grams (11.1/2 oz) swede , peeled ane cut into thck pieces
- Take 300 ml (10fl oz) ginger wine
- Take 300 ml (10fl oz) beef stock
- Prepare 2 tbsp tomato purèe
- Get 2 bay leaves
- Take 1 salt and freshly ground black pepper
Slow cooker gingered beef is a wonderfully fragrant and simple main dish recipe. The fresh ginger root is essential to this recipe; don't substitute ground ginger. You can find fresh ginger root in just about any supermarket in the country. It's knobby and looks like a root.
Steps to make 'V' steak and ginger wine hot pot:
- preheat oven to gas mark 4/180c / fan oven 160c. Put the shallots in a bowl and cover with boiling water ( this makes them easier to peel) set aside …….:..meanwhile put the flour on a plate and cover the flour ……I put it in a plastic bag added the meat and shook it coating the meat, shake of excess.heat a lidded flame and ovenproof casserole dish and spray with cooking spray. cook the beef for 5 mins, turning until brown all over. you may need to do this in batches. Remove and set aside.
- Drain the shallots and peel and trim. heat the casserole dish again and add the shallots , garlic, carrots and swede. cook gently for 5-8 mins until starting to brown. Return the beef to the pan and pour in the ginger wine, beef stock, tomato purèe and bay leaves. Bring to the boil, cover and cook in the oven for two hours until tender and the juice has reduced and thickened. Remove the bay leaves, check the seasoning and serve.
- 35 minutes to prepare and 2 hours to cook
Heat sesame oil and chile oil in a large saucepan over medium; add garlic, ginger, and scallions. Just set out a selection of bottles and jars — many of which you probably already have in your pantry or fridge — like soy sauce, hot chili or sesame oil, rice vinegar, black bean sauce, minced garlic and ginger, sliced scallions, slivered hot peppers, peanut sauce, fresh cilantro, chili paste, and lime juice. Brown steak on saute with olive oil first. If you do so deglaze pot after they're done. Lay seasoned steaks on top of those overlapping the least amount possible.
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