Name: Chinese Beef and Carrots - Video
Cuisine: Chinese
Ingredients: 2 tbsp rapeseed oil; 2 garlic cloves (peeled and finely chopped); 2 slices of peeled fresh ginger root; 5 spring onions (thinly sliced); 750 g stewing beef (cut into 1cm cubes); 40 ml dark soy sauce; 1 beef stock pot or stock cube; 1 tbsp light brown sugar; 3 tbsp Shaoxing rice wine or dry sherry (Chinese cooking wine); 1 tsp Chinese five-spice powder; 450 g carrots (cut into batons); water

Chinese Beef and Carrots - Video

Based on a recipe by Keith Floyd from his book Floyd's China, "Chinese Beef and Carrots" is an ideal meal to cook in a thermal cooker. Cuisine from Sichuan include a number of beef dishes as they are very popular among the Chinese Muslims and this was one of the areas Floyd visited during his TV series on China. I have made a few alterations to the original recipe but it basically stays the same. Like all of my recipes they can be used in a slow cooker but you will not have the same energy saving as when cooking in a thermal cooker.

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

2 tbsp rapeseed oil
2 garlic cloves peeled and finely chopped
2 slices of peeled fresh ginger root
5 spring onions thinly sliced
750 g stewing beef cut into 1cm cubes
40 ml dark soy sauce
1 beef stock pot or stock cube
1 tbsp light brown sugar
3 tbsp Shaoxing rice wine or dry sherry Chinese cooking wine
1 tsp Chinese five-spice powder
450 g carrots cut into batons
water

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

2 tbsp rapeseed oil
2 garlic cloves peeled and finely chopped
2 slices of peeled fresh ginger root
5 spring onions thinly sliced
750 g stewing beef cut into 1cm cubes
40 ml dark soy sauce
1 beef stock pot or stock cube
1 tbsp light brown sugar
3 tbsp Shaoxing rice wine or dry sherry Chinese cooking wine
1 tsp Chinese five-spice powder
450 g carrots cut into batons
water

Instructions

Heat the oil in the inner pot over a medium heat.
Add the garlic, ginger and spring onions and cook until golden brown.
Add the beef and all the remaining ingredients except the water. Stir well.
Pour over water to cover the meat and carrots.
Bring to the boil and then simmer for 5 minutes.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 3 hours.

Cooking the rice in the top pot

Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
Put the lid on the top pot and shut the lid of the outer container.
Leave to thermal cook without power for a minimum of 3 hours.

Before serving

Check the seasoning and adjust with salt and pepper if needed
Serve with the rice and some stir fry vegetables

Share this Recipe

Filipinos Favourite Chicken Adobo

The first time I tried chicken adobo was when some Filipino friends in Abu Dhabi made it for me. I then went on to learn that there is no defined recipe as every mum in the Philippines seem to have their own version. The basics of garlic, soy, and vinegar stay the same but the balance of these ingredients are altered to suit each person who makes it. There are even one or two who add coconut milk to the dish but as far as I can see this is not acceptable to many.

Course

Chicken, Main Dish

Cuisine

Filipino

Servings

Ingredients

1 kg chicken pieces thighs and legs
250 ml rice vinegar
125 ml light soy sauce
75 ml dark soy sauce
75 ml of Sprite
4-6 garlic cloves peeled and crushed
3 leaves bay
2 Birdseye chilies two left whole 1 chopped
1 tsp freshly ground black pepper

Course

Chicken, Main Dish

Cuisine

Filipino

Servings

Ingredients

1 kg chicken pieces thighs and legs
250 ml rice vinegar
125 ml light soy sauce
75 ml dark soy sauce
75 ml of Sprite
4-6 garlic cloves peeled and crushed
3 leaves bay
2 Birdseye chilies two left whole 1 chopped
1 tsp freshly ground black pepper

Instructions

Put some cold water (to cool it down) in the insulated outer container and shut the lid and leave to stand in a cool place for about 15 minutes.
Wash the chicken pieces well and put the in the inner pot.
Add the rest of the ingredients and mix well.
Put on the lid.
After removing the water from the outer container put the inner pot in and shut the lid. Keep in a cool place for a minimum of 2 hours.
When ready to cook the adobo, remove the inner pot and leave the lid of the outer container open so that it can warm up as you are going to use it next for cooking.
Bring to the inner pot to the boil.
Once boiling skim off any impurities that have formed on the surface and then turn the heat down to a simmer.
Simmer for 5 minutes with the lid on before placing the inner pot into the outer insulated container. If the outer container still feels cold, warm it with a little warm water (not boiling) before putting the inner pot in.
Shut the lid and leave to thermal cook without power for a minimum of 3 hours.
Serve with rice which you can cook at the same time as the adobo in a top pot if you have one.
NOTE: you can marinate the adobo in the fridge prior to cooking if you prefer.

Share this Recipe