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.
  1. Heat the oil in the inner pot over a medium heat.
  2. Add the garlic, ginger and spring onions and cook until golden brown.
  3. Add the beef and all the remaining ingredients except the water. Stir well.
  4. Pour over water to cover the meat and carrots.
  5. Bring to the boil and then simmer for 5 minutes.
  6. 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
  1. 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.
  2. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  3. Put the lid on the top pot and shut the lid of the outer container.
  4. Leave to thermal cook without power for a minimum of 3 hours.
Before serving
  1. Check the seasoning and adjust with salt and pepper if needed
  2. Serve with the rice and some stir fry vegetables