200°C · 15-30 minAllergens
Sesamzaad
Mosterd
SojaMalaysian Pulled Beef
The kitchen always fills with the aroma of exotic spices when we cook this Malaysian dish. I slow-cook the beef (better living 2 stars) in a mildly spicy sauce until it's melt-in-the-mouth tender and serve it as pulled beef. Accompanied by steamed wholegrain rice, roasted mushrooms, steamed and marinated aubergine, and crunchy pak choi.
Malaysian Pulled Beef
Beef chuck (better living 2 stars), aubergine, pointed cabbage, mushrooms, pak choi, white onion, bean sprouts, red chilli, garlic, fresh lemongrass, lime leaves, ginger, curry massala (contains coriander seeds, turmeric, and mustard seeds), cumin seeds, coriander seeds, turmeric, desiccated coconut, sesame oil, basmati rice, brown rice, chilli sauce, gluten-free soy sauce, tamarind, coconut milk, coconut cream, palm sugar, potato starch, pepper and salt, sunflower oil.
Allergens: mosterd, sesamzaad, soja.
Microwave
Heat the pulled beef and vegetables with rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the pulled beef and vegetables with rice covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.