This Chinese Skewers leans on soy and ginger to do the heavy lifting. We braise the Beef for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the soy and ginger elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the light soy sauce and the rest of the soy and ginger flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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