Smoked Beef Cake
Weeknight-friendly Beef Cake with the sesame and scallion we come back to again and again. Big...
This Chinese Tabbouleh leans on sesame and scallion to do the heavy lifting. We steam the Beef for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sesame and scallion 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. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the shaoxing wine and the rest of the sesame and scallion flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Weeknight-friendly Beef Cake with the sesame and scallion we come back to again and again. Big...
Weeknight-friendly Black Bean Crumble with the chilli and sichuan pepper we come back to again...
Our tested Crispy Chicken Breast Side: glossy, generous, and balanced with sweet and sour....
This Chinese Roast leans on sesame and scallion to do the heavy lifting. We glaze the Turkey...