A perfect dish for a shared meal - you won't be disappointed.
2 tbsp vegetable oil
3 cloves finely diced garlic
3cm finely diced ginger
800g diced beef chuck steak,(3-4cm dice)
¼ cup Chinese chilli bean paste (doubanjiang)
¼ cup Korean bean paste (doenjang)
4 cups quality chicken stock
3 cinnamon quills
2 star anise,whole
2 tbsp caster sugar
3 tsp yellow bean sauce
2 spring onions cut into rounds,white and green parts
For the cinnamon beef,heat oil in a heavy-based saucepan. Add garlic and ginger,and stir-fry over medium-high heat until fragrant,then remove from pan. Cook beef over high heat until well browned.
Add the chilli and Korean bean pastes,stir until fragrant (about 5 minutes),then add the stock and whole spices.
Reduce heat,cover pan tightly and simmer over very low heat for about 1.5-2 hours until very tender. Remove lid and cook for a further 30 minutes or until the liquid has reduced to a saucy consistency.
Stir in sugar and yellow bean sauce. Discard whole spices. Spoon into large serving bowl and sprinkle with spring onion rounds. Serve with steamed rice.
Tip: Cook up Neil Perry'schicken larb with roasted rice and serve both dishes up for the perfect shared meal.
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