Ingredients

Method

• 1 T coconut or olive oil
• 4 Woolworths peeled garlic cloves, thinly sliced
• 600 g Woolworths stewing beef
• sea salt, to taste
• 2 x 150 ml sachets Woolworths Asian beef ramen broth base
• 6-7 cups water
• 250 g Woolworths Tenderstem and broccoli spaghetti
• 150 g Woolworths frozen edamame beans
• 2 spring onions, thinly sliced
• 5 g basil
• 5 g mint
• 1 T Woolworths Asian chilli Szechuan pepper oil

Method

Ingredients

1. Heat the oil in a large, deep, non-stick pan over a high heat and fry the garlic until golden brown. Remove from the pan, drain on kitchen paper and set aside.

2. Season the beef with salt and brown on both sides in the same pan, until the fat is golden. This should take about 3 minutes on each side.

3. Add the broth base and half the water to the pan and reduce the heat. Cover with a lid and gently braise the meat for 2 hours, or until soft and tender. Add more water if necessary.

4. Add the remaining water to the pan and bring to a boil. Add the broccoli spaghetti and simmer for 5 minutes. Add the edamame beans and remove the pan from the heat. Allow to stand for 3–5 minutes.

5. Divide the broth between 4 large bowls. Add a few slices of meat to each bowl and top with the spring onions, herbs, crispy garlic and drop

Find more beef recipes here

Recipe production: Marcelle van Rooyen

Photographer: Jan Ras

Food Assistant: Leila-Ann Mokotedi