A great dish to make ahead, reheats next day even better and more flavour.
To serve 4
800g braising beef, well-trimmed and thinly sliced
sea salt and black pepper
2 tablespoons sunflower oil
2 onions, sliced
3/4 cloves garlic, chopped
thumb size piece ginger, chopped, pinch of chilli flakes
400g can cherry tomatoes
400g chicken stock
1 tablespoon oyster sauce, 2 tablespoons soy sauce, 1 teaspoon sugar
2 tablespoons black Chinese vinegar, 2 tablespoon sesame oil
Coriander topping
4 tablespoons sunflower oil, 1 tablespoons sesame oil, 1 tablespoon scallions, chopped, 2 cloves garlic, chopped, 1 red chilli chopped, 1 tablespoon coriander, chopped, juice of a lime, seasoning and a pinch of sugar.
To cook, Place the beef in a bowl and season well, set aside. Heat the oil in a large frying pan and sauté the onions, garlic and ginger together for a few minutes until just coloured. Tip the lot into a casserole dish, Heat a little more oil in the frying pan and sauté the beef in batches until nicely browned, transfer the meat as it browns to the casserole, now add the tomatoes, stock, oyster sauce, soy, sugar, vinegar, and sesame oil, bring to the boil and pour the mixture over the meat and onions in the casserole, cover and simmer gently for about 1 hour and 30 minutes or until the meat is tender. To serve, mix all the topping ingredients together, taste for seasoning and spoon over each portion, plus serve a bowl of basmati rice and maybe a bowl of stir fry greens, pak choi or Chinese cabbage is perfect for colour and crunch.
