Authentic Asian Sauces
Slow Cooked Beef Cheeks with Quinoa
What You Will Need
Ingredients
- 3 Beef cheeks (approx 1.2kg)
- 1 bunch of Spring onions, chopped 1 cm pieces (reserve one spring onion for garnish)
- 4 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 5 cloves Garlic, thinly sliced
- 2 tbsp Ginger, grated
- 1 Red chilli, sliced
- 1 tsp Five spice powder
- 150g Mushrooms, cut in half
- 125ml Beef stock
- 60ml Water
- Garnish:
- 1 tbsp Toasted sesame seeds (mixed of black and white)
- 1 Spring onion thinly sliced lengthways
- To serve:
- Cooked white quinoa
- Steamed green beans
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=C5XKz2oe-7I
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Trim the fat from the outside of each beef cheek and cut each cheek into 2 or 3 even-sized pieces.
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Place beef cheeks in the insert of the slow cooker along with all the ingredients except mushrooms, stock and reserved spring onions. Toss to combine, cover and refrigerate overnight.
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In the morning, add the mushrooms and stock along with 60ml of water. Cook on low for 8 hours or high for 4 hours. Before you serve, garnish with reserved spring onions and toasted sesame seeds. Serve with white quinoa and steamed greens.
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Tip 1: You can use microwave pouches of quinoa. If making from scratch then thoroughly rinse 250g of quinoa. Add 1 cup of quinoa to a sauce pot with 500ml of water. Bring to a gentle simmer and cook uncovered until most of the water has absorbed (10-20 minutes). Take off the heat, cover with a lid and let sit for 10 minutes before fluffing with a fork.
Tip 2: Serve with your favourite steamed green vegetables.