braised beef in ginger garlic

Preparation time 25 minutes Cooking time 21/4 hours low-calorie cooking spray 750g lean stewing beef, cut into bite-sized pieces 2 onions, thickly sliced  2 tablespoons peeled and grated fresh root ginger 4 garlic cloves, crushed Chinese five-spice powder 1 cinnamon stick 1 dried red chilli 10 black peppercorns 2 tablespoons soft light brown sugar 7 tablespoons light soy sauce 4 tablespoons tomato puree 750 ml (11/4 pints) rich beef stock Spray a large flameproof casserole dish with tightly fitting lid with cooking spray and heat over a high heat. Add half the beef and stir-fry for about 5-6 minutes until browned. Transfer to a plate with slotted spoon. Re-spray the casserole with cooking spray, stir-fry the rest of the beef in the same way and transfer to the plate Wipe the casserole clean with kitchen paper, spray again lightly with cooking spray and heat over a medium heat. Add the onions, ginger, garlic and spices and stir-fry for 1 minute, then add the sugar, soy sauce and tomato puree. Return the beef and any juices to the casserole, then stir in the stock to just about cover and bring to a gentle simmer.

Cover the casserole tightly transfer to preheated,160c(325f), and cook for 2 hours, or until the beef is meltingly tender.

Serve in warmed bowls with steamed rice.

For beef, ginger garlic stir-fry, spray a nonstick wok or large frying pan with low-calorie cooking spray and heat over a high heat. Add 6 sliced spring onions, 2 tablespoons peeled and grated fresh root ginger and finely chopped garlic cloves and stir-fry for 30 seconds. Add 500 g thinly sliced lean sirloin steak and stir-fry for 2-3 minutes, or until just cooked and sealed. Stir in a large handful of bean 75 sprouts, 6 tablespoons oyster sauce and 75 ml beef stock. Cook, stirring, over a high heat for 3-4 minutes until bubbling. Remove from the heat and serve with steamed rice.

qingquang

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