Aromatic Asian beef

Beef and vegetables at their best.

Ingredients

1 ½ kgs	Chuck steaks (Main)
2 Tbsp	Coconut oil
1	Red onion, diced
3 cloves	Garlic, diced
3 Tbsp	Ginger, Finely chopped
1 tsp	Chinese five spice
3 whole	Star anise
8	Baby carrots, use up to 12 depending on preference
3 stalks	Celery, cut into 3cm pieces
3 Tbsp	Fish sauce
400 g	Canned tomatoes, diced in juice
½ cup	Beef stock
4 cups	Kale leaves, thinly sliced
1 Tbsp	Lemon juice
1 handful	Chopped coriander, to garnish

Directions

1. Preheat the oven to 160C.
2. Cut the steak into 3cm cubes. Season with salt and pepper.
3. Heat the coconut oil in a large heavy casserole suitable for the hob and oven. Working in batches, brown the steak on medium-high heat. Place aside.
4. Add the onion, garlic and ginger to the casserole and cook, stirring, until golden. Add the five-spice powder, star anise, carrots, celery and fish sauce. Cook, stirring, for 1 minute. Add the tomatoes, stock and steak to the casserole and bring to a simmer.
5. Cover and place in the oven. Cook for 2 hours, until very tender.
6. Discard the star anise. Stir in the kale and lemon juice and cook for a few minutes until the kale wilts.
7. Serve in bowls. Garnish with coriander and serve with rice.

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