Asian bok-choy and beef casserole


Asian bok-choy and beef casserole

Prep Time: 15 Mins Cooking Time: 2 Hours Total Time: 2 Hours 15 Mins


  • 1 tbs olive oil
  • 1kg beef chuck steak, cut into 3cm pieces
  • 1 bunch spring onions, ends trimmed, green ends reserved
  • 2 garlic cloves, crushed
  • 4 cups (1 litre) beef stock
  • 1/2 cup (125ml) shoxing wine (or dry sherry)
  • 1/4 cup (60ml) dark soy sauce
  • 1/4 cup (60ml) light soy sauce
  • 4 whole star anise
  • 2 cinnamon quills
  • 4 strips orange rind
  • 1/4 cup (60g) white sugar
  • 150g punnet oyster mushrooms, ends trimmed, coarsely torn
  • 1 bunch baby bok choy, quartered lengthways
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 1 tsp sesame oil
  • Steamed jasmine rice, to serve


  1. Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.
  2. Heat remaining oil in pan. Add the spring onions and garlic and cook, stirring, for 5 minutes or until onion softens. Add the beef, beef stock, shozing wine, combined soy sauces, star anise, cinnamon, orange rind and sugar and bring to a simmer. Remove from heat.
  3. Bake in preheated oven, loosely covered, stirring occasionally, for 1 1/2-2 hours or until beef is tender and sauce thickens slightly.
  4. Add the mushrooms and cook for a further 10 minutes or until mushrooms are tender. Add the bok choy and ginger and remove from heat.
  5. Meanwhile, use a small sharp knife to diagonally thinly sliced the reserved green onion tops.
  6. Spoon the beef casserole among serving bowls. Top with green onion and drizzle with sesame oil. Serve with steamed jasmine rice, if desired.