Main Meals

Asian Apricot Beef

The Weekly | July 17, 2016

Prep 10 mins
Cook 1 hour 10 mins
Serves 4

2 tbsps oil
750g beef tenderloin, cubed
1 onion, chopped
1 tbsp ginger, grated
2 garlic cloves, crushed
1 tsp chilli paste
½ tsp Chinese five spice
½ tsp turmeric
420g can cream of chicken soup
1 cup chicken stock
½ cup apricot purée
¼ cup coriander, chopped
Toasted flaked almonds and rice to serve

1 Heat 1 tbsp oil in a saucepan on high. Stir-fry beef tenderloin for 3-4 mins, until seared. Transfer to a plate.
2 Heat 1 tbsp oil in the same pan on high. Sauté onion, ginger, garlic and chilli paste for 2-3 mins. Blend in Chinese five spice and turmeric and cook, stirring, for 1 min till fragrant.
3 Return beef to pan with cream of chicken soup, chicken stock and apricot purée. Simmer covered for 40 mins, then simmer uncovered for 15-20 mins, until beef is tender. Stir through chopped coriander.
4 Serve sprinkled with toasted flaked almonds and accompany with steamed rice.

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