Sticky Asian Beef

Name: Sticky Asian Beef
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Asian
Ingredients: 1kg beef flank or casserole steak; 1 onion, sliced; 2 Tbsp flour/gluten free flour; MARINADE; 1 beef oxo stock cube; ½ cup boiling water; 4 Tbsp brown sugar; 1 tsp five spice powder; 1 tsp garlic powder; 1 tsp ground ginger; 1 tsp sesame oil; 4 Tbsp soy sauce; 1 Tbsp cornflour; 3 cups cooked white rice; 2 carrots, grated or julienned; ¼ red cabbage, thinly sliced; ½ cucumber, thinly sliced; 2 spring onions, sliced; Handful of coriander; Japanese Kewpie mayo

1 step

Prep:10minCook:4h

Updated at: Thu, 17 Aug 2023 03:28:34 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories686 kcal (34%)

Total Fat13.3 g (19%)

Carbs91.8 g (35%)

Sugars10.4 g (12%)

Protein45.2 g (90%)

Sodium889.5 mg (44%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add beef and onion to a slow cooker. Spoon in flour and stir to coat. Dissolve the oxo cube in boiling water in a small jug. Stir in the brown sugar, five spice, garlic powder, ginger and sesame oil. In a separate cup combine the soy sauce and cornflour, then add it to the jug and mix to combine (this prevents the cornflour from going gluey). Pour into the slow cooker and stir to coat the beef. Cook on high for 4+ hours or on low for 6+ hours, stirring every couple of hours. Serve the sticky beef on top of cooked white rice, with carrot, cabbage, cucumber, spring onion, coriander and Kewpie mayo.

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