Asian-Inspired Soy Caramel Beef, Sweet & Savory Fusion

Ingredients:

➡️For Boiling Beef:

• 500g casserole beef steak, cut into small cubes
• 2 bay leaves
• 1 tsp mustard seeds
• 10g ginger
• 1 tsp fennel seeds
• 1 liter water
• Pinch of rock salt

➡️For the Sauce:

• 1 red onion, finely chopped
• 3 garlic cloves, finely chopped
• 7g ginger, finely chopped
• 200ml red wine
• 200ml boiling beef water
• 1/4 tsp cinnamon powder
• 1 tsp smoked paprika
• 2 tbsp muscovado sugar
• 5 tsp dark soy sauce
• 1 chicken bouillon cube (25g)
• Olive oil
• Sea salt flakes
• Ground black pepper

➡️For Garnish:

• 1 spring onion, finely sliced
• 1 red chili pepper, finely chopped
• Handful of coriander, finely chopped

Serve 2

Method:

1. In a pot, combine mustard seeds, fennel seeds, bay leaves, and ginger. Add enough water to cover and a pinch of rock salt. Bring it to a boil.
2. Once boiling, add the beef cubes to the water. Reduce the heat to a simmer and cook for 45 minutes.
3. While the beef is cooking, heat a sauté pan over medium heat with some olive oil. Sauté the chopped onion until soft. Add chopped garlic and ginger to the side of the pan. Add a bit more olive oil and sauté until fragrant. Mix everything together.
4. Deglaze the pan with red wine and let it reduce by about half. Add cinnamon powder and smoked paprika, mixing well. Reduce by another half. Add muscovado sugar and the chicken bouillon cube, mixing with some boiling beef water. Season with salt and black pepper.
5. Transfer the boiled beef cubes into the sauté pan with the sauce. Simmer until the sauce thickens and glazes the beef.
6. Stir in the finely chopped spring onion and red chili. Garnish with chopped fresh coriander before serving.