Slow-cooked Asian beef with sweet potato
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Time to make:
1 hr 40 mins (Hands-on time: 10 mins, Cooking time: 90 mins)
$2.38 per serve
(at time of publication)
Full ingredients list:
olive oil spray
600g blade steak, fat trimmed, cut in 3cm cubes
1 onion, thinly sliced
3 cloves garlic, thinly sliced
1 tablespoon red curry paste
400g can chopped tomatoes, no added salt
1 cup water
750g kumara, cut in 3cm cubes
1 teaspoon brown sugar
4 1/2 cups steamed rice, to serve
3 cups steamed green beans or broccoli, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160°C. Heat a large flameproof ovenproof pan over a high heat, spray with oil. Add beef in batches. Cook until browned. Remove and set aside.
Step 2 Return pan to a medium-high heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes. Add garlic and curry paste. Cook for 1 minute. Return beef to pan. Add tomatoes and water. Stir to combine and bring to the boil. Cover and place in oven for 1 hour.
Step 3 Add kumara, stir, and return to oven for 30 minutes. Remove and stir through sugar.
Step 4 Serve with rice and vegetables.
About this recipe
First published: August 2008