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Before you jump to 'V' steak and ginger wine hot pot recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.
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Foods made from whole grains are great for a quick snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for the afternoon meal. Chips and crackers produced from whole grains can be fantastic for quick snacks to eat on the go. Make the modification from refined products including white bread to the healthier whole grain options.
A large selection of easy health snacks is easily available. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to 'v' steak and ginger wine hot pot recipe. You can cook 'v' steak and ginger wine hot pot using 13 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to prepare 'V' steak and ginger wine hot pot:
- Take 250 grams (9oz) shallots
- Get 1 kettle of boiling water, to cover the shallots
- Prepare 1 tbsp plain flour
- You need 500 grams (1lb 2oz ) lean stewing beef, cut it into large cubes …or buy it already diced
- Provide 1 low fat cooking spray
- Take 2 garlic cloves, crushed
- Take 2 large carrots, peeled and cut into thick pieces
- Get 325 grams (11.1/2 oz) swede , peeled ane cut into thck pieces
- Use 300 ml (10fl oz) ginger wine
- Get 300 ml (10fl oz) beef stock
- Provide 2 tbsp tomato purèe
- Prepare 2 bay leaves
- Prepare 1 salt and freshly ground black pepper
Steps to make 'V' steak and ginger wine hot pot:
- preheat oven to gas mark 4/180c / fan oven 160c. Put the shallots in a bowl and cover with boiling water ( this makes them easier to peel) set aside …….:..meanwhile put the flour on a plate and cover the flour ……I put it in a plastic bag added the meat and shook it coating the meat, shake of excess.heat a lidded flame and ovenproof casserole dish and spray with cooking spray. cook the beef for 5 mins, turning until brown all over. you may need to do this in batches. Remove and set aside.
- Drain the shallots and peel and trim. heat the casserole dish again and add the shallots , garlic, carrots and swede. cook gently for 5-8 mins until starting to brown. Return the beef to the pan and pour in the ginger wine, beef stock, tomato purèe and bay leaves. Bring to the boil, cover and cook in the oven for two hours until tender and the juice has reduced and thickened. Remove the bay leaves, check the seasoning and serve.
- 35 minutes to prepare and 2 hours to cook
Grab a large stock pot and bring about a quarter gallon of water to a simmer. Chop the ginger into thin slices and add it to the water. The smaller your ginger pieces, the more gingery your flavor will be. Make dipping sauce: Combine soy sauce, rice wine vinegar, and reserved green parts of green onions in a medium bowl and stir to combine. Serve pot stickers with dipping sauce on the side.
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