Slow cooked Malaysian beef y-bone laksa
Serves: 4 | Preparation time: 20mins | Cooking Time: 8hrs
- 1.25kg Tasman yearling beef y-bone steaks, cut into 3cm pieces
- 80ml (⅓ cup) peanut oil
- 1 brown onion, thinly sliced
- 1 tbsp palm sugar
- 2 cinnamon quills
- ¼ cup roughly chopped Thai basil leaves, plus extra to serve
- 185g Malaysian laksa paste
- 1 tbsp corn or rice flour
- 2 x 400ml light coconut cream or light coconut milk
- 750ml (3 cups) good quality salt reduced beef stock
- 2 desiree potatoes, peeled, cut into 3cm pieces
- 250g snake beans or green beans, trimmed, cut into 3cm lengths
- 1 red capsicum, roughly chopped
- 270g udon noodles, cooked according to packet instructions
- Bean sprouts, puffed tofu, chopped cucumber, crushed peanuts, lime wedges & sliced chilli, to serve
- Heat 1 tbsp of oil in a fry pan to high heat, add half of the beef and cook, turning, for 5-6 minutes or until browned; season to taste. Transfer to a plate. Repeat with 1 tbsp of oil and remaining beef. Transfer to a plate.
- In the same fry pan, add onion, sugar, cinnamon quills, basil and paste. Cook for 3-4 minutes or until onion has softened; scatter over corn flour and cook, stirring, for a further 1-2 minutes.
- Place the onion, sugar, cinnamon quills, basil, paste and browned beef into the slow cooker. Stir in coconut cream, stock and potato. Cover with lid and select low and cook for 8 hours.
- Meanwhile, cook udon noodles according to packet instructions. Cool under running cold water and set aside until required.
- Before serving, remove the lid and stir through beans and capsicum and noodles; season to taste and stand for 5 minutes or until beans are cooked and noodles have warmed through. Alternatively, place the desired amount of noodles in your bowls and spoon over laksa.
- Divide beef laksa among bowls and serve with bean sprouts, tofu, chopped cucumber, crushed peanuts, lime wedges, Thai basil leaves & sliced chilli. Enjoy!