Asian-braised shin of beef with hot and sour shredded salad
The point of a stew, it should go without saying, is its flavour rather than its form. So, while the crunchy salad strips of carrot, spring onion and pepper do bring colour and beauty to this otherwise brown study, at the same time their texture and Asian-flavoured bite provide the perfect partner for the rich, aromatic spiciness of the soft-braised stew.
Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
| Sauce | not in our table | 0 |
| Star Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 onions
- 5cm/2in piece fresh root ginger
- 4 garlic
- 2 tsp ground coriander
- 3 tbsp vegetable oil
- 250ml/9fl oz Chinese cooking wine (or dry sherry
- 4 tbsp soy sauce
- 4 tbsp dark brown sugar
- 2 litres/3½ pints beef stock
- 2 tbsp oyster sauce
- 4 tbsp rice wine
- 2 cinnamon
- 2 star anise
- 3.5kg/7½lb beef shinshin
- 3 carrots
- 4 spring onions
- 1 long red chilli
- 1 long green chilli
- 20g/¾oz bunch fresh coriander
- 1 lime
- 4 tbsp Thai fish sauce
- 1 tsp caster sugar