Braised beef with five-spice and star anise
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
48.6g
Energy (kJ)
2435kJ
Energy (kcal)
580kcal
Carbohydrate incl. fibre (g)
15.4g
Carbohydrate excl. fibre (g)
22.8g
Sugar (g)
13.0g
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)
1765IU
Vitamin C (mg)
19.6mg
Calcium (mg)
61mg
Iron (mg)
5.57mg
Potassium (mg)
983mg
Total
194.2g
9739kJ
2321kcal
61.5g
91.4g
52.1g
11.6g
114.8g
42.7g
73.5g
44.3g
10.7g
2.6g
535mg
2495mg
6.22g
7059IU
78.3mg
242mg
22.27mg
3932mg
- 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