Ingredients

• 500g beef chuck steak
• 1 medium brown onion
• 2tbsp olive oil
• 4cm piece fresh ginger finely grated
• 4 garlic cloves crushed
• 1/4 fresh pineapple cut into 3cm pieces
• 1/4 cup hoisin sauce
• 1/4 cup red wine vinegar
• 1 1/2 cups of water
• 1 cup chicken stock
• 1-2 large potatoes cut into pieces
• 1-1/2 cup of long grain rice
• water
• salt
• 1/4 bunch of coriander

Directions

1. Pre-heat oven to 150 fan. Heat heavy based casserole pan over high until hot.

2. Season beef with salt and pepper, add 1 tbsp oil to pan then cook beef until browned on all sides – approx 5 minutes.

3. Add remaining oil then onion, ginger and garlic and cook for about 2minutes.

4. Stir in pineapple, hoisin sauce & vinegar and bring to a simmer.

5. Add water and stock and bring to a simmer. Cover and transfer to the oven. Cook for about 1hour 15minutes or until beef is almost tender.

6. Place the pan over medium-low heat. Stir in the potato. Simmer gently uncovered for about 25 minutes or until potato and beef are tender and the liquid thickens slightly.

7. Cook rice in rice cooker or on stove.

8. Divide beef between 4 plates, sprinkle with coriander and serve with rice.

Email to a friend | Print this recipe | Back