We found this fab recipe on Good Food Australia by Neil Berry. A perfect dish for a shared meal – you won’t be disappointed.
2 tbsp vegetable oil
3 cloves finely diced garlic
3cm finely diced ginger
800g diced beef chuck steak, (3-4cm dice)
¼ cup Chinese chilli bean paste (doubanjiang)
¼ cup Korean bean paste (doenjang)
4 cups quality chicken stock
3 cinnamon quills
2 star anise, whole
2 tbsp caster sugar
3 tsp yellow bean sauce
2 spring onions cut into rounds, white and green parts
For the cinnamon beef, heat oil in a heavy-based saucepan. Add garlic and ginger, and stir-fry over medium-high heat until fragrant, then remove from pan. Cook beef over high heat until well browned.
Add the chilli and Korean bean pastes, stir until fragrant (about 5 minutes), then add the stock and whole spices.
Reduce heat, cover pan tightly and simmer over very low heat for about 1.5-2 hours until very tender. Remove lid and cook for a further 30 minutes or until the liquid has reduced to a saucy consistency.
Stir in sugar and yellow bean sauce. Discard whole spices. Spoon into large serving bowl and sprinkle with spring onion rounds. Serve with steamed rice.