Name: Oriental Beef Pot-Roast
Yield: serves 4-6
Ingredients: 2 tablespoons peeled and minced garlic; 2 tablespoons finely grated fresh root ginger; 3 tablespoons rice wine or dry sherry; 1 tablespoon minced fresh hot green chilli pepper; 2 lb roasting joint of beef – neatly tied; 2 tablespoons groundnut or other bland oil; 1 teaspoon brown sugar; 3 tablespoons dark soy sauce; 12 spring onions – trimmed; 12 baby corn cobs; 1 medium sweet red pepper – cut into 12 strips; big pinch five-spice powder

Preparation info

serves
4-6

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

The dry-griddling of small vegetables, as in the garnish to this dish, draws out a delicious earthy aroma. The slow, long cooking of the beef in highly aromatic syrup makes it a rich, tender foil. Eat hot with boiled rice and steamed slices of Chinese leaves tossed in oyster sauce.

Ingredients

2 lb roasting joint of beef – neatly tied
2 tablespoons groundnut or other bland oil

Method

Brown the neatly tied joint well on all sides in a very hot, dry wok. It may seem to stick at first, but if you leave the stuck surface for a few more seconds, and the heat is high enough, it will soon loosen. Do not wash the wok, because you need it later.

Heat the oil in a medium-sized, heavy, lidded saucepan or flameproof casserole, then add the minced ginger, garlic and chilli peppe