Serves 4
INGREDIENTS:
- 500g beef short rib/brisket
- 200g wild rice, washed
- 200g broccoli florets
- 4 carrots, chunks
- 2 spring onions, chopped
- 2 bay leaves
- 1 star anise
- 1 cinnamon stick
- ½ piece of ginger, sliced
- 1 tbsp vegetable oil
- 1 tbsp corn flour
- Pinch of sea salt
FOR THE SAUCE
- 2 tbsp black bean garlic sauce
- 1 ladle of poaching liquid
- ½ tbsp light soy sauce
- ½ tsp brown/palm sugar
METHOD:
- Place the star anise, cinnamon, cloves, bay leaves and sea salt in a saucepan on a medium heat for 30 seconds. Fill saucepan with 1-2 litres of boiling water. Place the beef inside and simmer for 2-3 hours.
- Add carrots and broccoli for 3-4 minutes. Remove vegetables and beef and cool for 5-10 minutes. Rub corn flour on the meat.
- Place the rice in a saucepan and cover to 2/3 full with cold water. Boil on a high heat and turn low to a simmer for 30-40 minutes. Pour through a sieve and back into the pan until ready to serve.
- Place vegetable oil in a wok on a high heat. Add ginger, spring onion, carrots, broccoli and beef into the work and stir fry for 2 minutes. Pour the sauce mix over the top and boil for 2-3 minutes. Continue to stir, garnish with coriander and chilli.
- Serve.
Recipe by Jeremy Pang for Lee Kum Kee