Braised beef with five-spice and star anise
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
48.5g
Energy (kJ)
2432kJ
Energy (kcal)
580kcal
Carbohydrate incl. fibre (g)
15.2g
Carbohydrate excl. fibre (g)
22.7g
Sugar (g)
12.9g
Fibre (g)
2.9g
Fat (g)
28.7g
Saturated fat (g)
10.7g
Unsaturated fat (g)
18.4g
Monounsaturated fat (g)
11.1g
Polyunsaturated fat (g)
2.7g
Trans fat (g)
0.7g
Cholesterol (mg)
134mg
Sodium (mg)
624mg
Salt (g)
1.55g
Vitamin A (IU)
1747IU
Vitamin C (mg)
16.9mg
Calcium (mg)
60mg
Iron (mg)
5.55mg
Potassium (mg)
977mg
Total
194.1g
9727kJ
2318kcal
60.8g
90.9g
51.7g
11.5g
114.8g
42.7g
73.5g
44.3g
10.7g
2.6g
535mg
2494mg
6.22g
6989IU
67.8mg
241mg
22.19mg
3909mg
- 2 tbsp of rapeseed oil
- 1 small red onion, finely sliced
- 4 garlic cloves, quartered
- 1 inch piece ginger
- 1 red chilli, finely sliced
- 1 star anise
- 1 tsp five spice powder
- 1 kg beef chuck steak, diced
- 2 tbsp of spelt flour
- 2 tsp brown sugar
- 125 ml of sherry, or dry white wine
- 1 Knorr Organic Beef Stock Pot, dissolved into 500 ml boiling water
- 6 tsp soy sauce, (reduced salt)
- 100 g of Chinese cabbage
- 4 spring onions, finely sliced
- 1 handful of coriander, leaves picked