We think this might be the ultimate beef dinner dish! Golden syrup and black treacle add depth, sweetness and warmth to this rich and comforting Asian-style braise.
Prep: 15 minutes
Cook: 1½ hours
- 1 tablespoon sunflower oil
- 4 x 175 g beef braising steaks, cut into bite-sized chunks
- 1 teaspoon finely chopped fresh rosemary leaves
- 2 cloves garlic, crushed
- 2.5 cm piece root ginger, peeled and finely chopped or cut into batons
- 1 tablespoon light soy sauce
- 1 tablespoon Lyle’s Golden Syrup
- 1 tablespoon Lyle’s Black Treacle
- 150 ml beef stock
- 150 g button mushrooms, sliced
- 1 teaspoon cornflour
- salt and freshly ground black pepper
- handful watercress, to garnish
- cooked white and wild rice, to serve
- Preheat the oven to 170°C/150°C fan/Gas Mark 3.
- Heat the oil in a frying pan and quickly sear the steak chunks on all sides. Remove the steak from the pan and transfer to a shallow ovenproof dish.
- In a bowl, mix together the rosemary, garlic, ginger, soy sauce, golden syrup, black treacle and stock and season with salt and pepper. Scatter the mushrooms over the steak, then pour over the sauce mixture.
- Cover the dish with foil and cook in the oven for about 1½ hours, or until the meat is tender. Lift the meat out onto a warmed serving plate, cover and keep warm. Transfer the mushroom sauce to a small saucepan.
- Blend the cornflour with 2 tablespoons of cold water and whisk it into the sauce, then reheat until slightly thickened. Pour the sauce over the steak and serve with a white and wild rice blend and a watercress garnish.
This recipe features in the The Lyle’s Golden Syrup® Cookbook and is published by Simon & Schuster.