Xinjiang-Style Braised Beef with Carrot and Cumin
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Ingredients
- 600 g beef shin, diced
- 200 g carrots, sliced
- 1 onion, sliced
- 1.5 tsp cumin seeds
- 3 garlic cloves
- 2 tbsp dark soy sauce
- 2 spring onions, finely sliced
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 288 kcal
- Protein
- 34 g
- Carbohydrate
- 8.8 g
- of which sugars
- 5.8 g
- Fat
- 12.5 g
- of which saturates
- 4.2 g
- Fibre
- 2.3 g
- Salt
- 1.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a heavy-based pan and brown the beef for 5 minutes.
- 2
Add the onion, garlic and cumin seeds and fry for 4 minutes, until the onion has softened.
- 3
Pour in the dark soy sauce and enough water to cover the beef.
- 4
Bring to a simmer, cover and cook gently for 1 hour 10 minutes, until the beef is almost tender.
- 5
Add the carrots and simmer uncovered for a further 15 minutes, until the beef and carrots are tender and no pink remains.
- 6
Scatter with the spring onions and serve with steamed rice.
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