Spicy Braised Beef Salad

Name: Spicy Braised Beef Salad
Prep time: 15 min
Cook time: 180 min
Total time: 180 min
Yield: ['4']
Ingredients: 500 g lean diced beef (any visible fat removed); 1 medium red onion (peeled and diced); 1 red pepper (deseeded and diced); 4 garlic cloves (peeled and crushed); 1/2 red chilli (deseeded and finely sliced); 250 ml boiling water; 1 beef stock pot; 1 tbsp tomato puree; 1 tbsp dark soy sauce; 1 tsp sriracha sauce; 2 tsp Chinese 5-spice; 2 tsp garlic granules; 2 tsp smoked paprika; 2 tsp white granulated sweetener; 2 tsp dried mixed herbs; 1 tsp salt; 1/2 tsp chilli powder; low-calorie cooking spray; 120 g spring cabbage (finely sliced); 1 large carrot (peeled and grated); 2 spring onions (finely sliced); 5 g fresh coriander (finely chopped); 40 g couscous; 50 ml boiling water; 1 tsp dark soy sauce; 1 tsp rice vinegar; 1 tsp lime juice; 1 tsp sweet chilli sauce; 1 tsp lighter than light mayonnaise

⏱ 180 mins 🍽 ['4'] 🏷 Main course

This dish features lean beef marinated in a robust homemade spice blend before being slowly braised until beautifully tender. The spicy, savoury beef is paired with a fresh and crunchy salad slaw made from finely sliced vegetables and fluffy couscous, all tossed in a light, zesty dressing. It's a complete meal that delivers maximum flavour while being mindful of calories, perfect for a satisfying dinner. The recipe serves four people.

Ingredients

500 g lean diced beef (any visible fat removed)
1 medium red onion (peeled and diced)
1 red pepper (deseeded and diced)
4 garlic cloves (peeled and crushed)
1/2 red chilli (deseeded and finely sliced)
250 ml boiling water
1 beef stock pot
1 tbsp tomato puree
1 tbsp dark soy sauce
1 tsp sriracha sauce
2 tsp Chinese 5-spice
2 tsp garlic granules
2 tsp smoked paprika
2 tsp white granulated sweetener
2 tsp dried mixed herbs
1 tsp salt
1/2 tsp chilli powder
low-calorie cooking spray
120 g spring cabbage (finely sliced)
1 large carrot (peeled and grated)
2 spring onions (finely sliced)
5 g fresh coriander (finely chopped)
40 g couscous
50 ml boiling water
1 tsp dark soy sauce
1 tsp rice vinegar
1 tsp lime juice
1 tsp sweet chilli sauce
1 tsp lighter than light mayonnaise

Method

Mix the Chinese 5-spice, garlic granules, smoked paprika, sweetener, mixed herbs, chilli powder and salt in a small bowl. Place the beef in a separate bowl, sprinkle the spice mix over it and massage to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour.
Heat your oven to 170ºC. After marinating, spray a frying pan with low-calorie spray and place it on the heat. Cook the diced onion and red pepper for 5 minutes.
Introduce the marinated beef, crushed garlic and sliced red chilli to the pan. Brown the meat on all sides for 3 minutes.
Dissolve the beef stock pot in 250 ml of boiling water and stir in the tomato puree, dark soy sauce and sriracha sauce. Pour this mixture into the pan and bring it to a boil.
Move everything to an ovenproof dish, cover it tightly with a lid or foil, and cook for 1½ hours. Stir the beef, cover it again, and cook for another 1½ hours until the meat is tender and the sauce has thickened.
Near the end of the beef's cooking time, make the salad. Put the couscous in a bowl, pour 50 ml of boiling water over it, cover and leave for 5 minutes. In another small bowl, whisk together the soy sauce, rice vinegar, lime juice, sweet chilli sauce and mayonnaise until smooth.
Combine the sliced spring cabbage, grated carrot, sliced spring onions and chopped coriander in a large bowl. Fluff the prepared couscous with a fork and add it to the vegetables. Pour the dressing over everything and toss well to combine.
Plate the hot, braised beef alongside the prepared couscous and vegetable salad.

Nutrition (per serving)

Sodium3500 mg

Recipe details

CategoryMain course

AuthorPinch of Nom