Loaded with juicy, slow-cooked beef, bok choy and ginger, this tasty broth is sure to wow the family.
Serves44
Cook time1 hr 35 mins1 hour 35 minutes
Prep time15 mins15 minutes
Ingredients
4 cups (1L) beef stock
½ cup (125ml) Chinese cooking wine
2 tbsp soy sauce
4cm-piece ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 whole star anise
750g Coles Australian Gravy Beef
1 tbsp fish sauce
1 bunch baby bok choy, quartered lengthways
1 cup (55g) trimmed bean sprouts
Sliced red chilli, to serve
Coriander leaves, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the stock, 2 cups (500ml) water, cooking wine, soy sauce, ginger, garlic and star anise in a large stock pot or saucepan. Bring to the boil. Add the beef. Reduce heat to low. Bring to a simmer. Cook, covered, for 1 1/2 hours or until the beef is tender.
Step 2
Transfer the beef to a plate. Use two forks to shred the meat. Return the beef to the stock pot or saucepan with the fish sauce and bok choy. Cook for 2 mins or until bok choy is tender.
Step 3
Spoon the beef mixture into serving bowls. Top with bean sprouts, chilli and coriander to serve.
