Asian-style beef casserole

If you're looking for something different for a weekend family dinner, you can't go past this flavour-packed beef casserole. Simmered in fragrant Asian spices, it's lovely served over some steamed rice noodles for a filling dish.

  • 20 mins preparation
  • 2 hrs cooking
  • Serves 4
  • Print


Asian-style beef casserole
  • 1 tablespoon vegetable oil
  • 1 kilogram beef casserole steak, cut into 5cm pieces
  • 1 onion, thinly sliced
  • 80 gram tube thai stir-in seasoning
  • 3 cup beef stock
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1 tablespoon fish sauce
  • 2 whole star anise
  • 4 kaffir lime leaves, plus 2 extra finely sliced
  • 125 gram baby corn, halved lengthways
  • 200 gram green beans, trimmed
  • 1 tablespoon lime juice
  • rice noodles, to serve
  • birds eye chilli, sliced, to serve


Asian-style beef casserole
  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In a large, flame-proof casserole dish, heat oil on high. Brown beef in 2 batches, 4-5 minutes each. Transfer to plate.
  • 3
    In same pan, saute onion 3-4 minutes, until tender. Add paste and cook 1-2 minutes, stirring until fragrant.
  • 4
    Return all beef to pan with stock, soy, sugar, fish sauce, star anise and lime leaves. Bring to boil. Reduce heat to low. Simmer, covered 1½ hours, until beef is tender.
  • 5
    Add corn and beans to pan. Simmer uncovered, 3 minutes, until tender. Serve on a bed of rice noodles, topped with extra lime leaf and chilli.


You can find tubes of Thai stir in seasoning in the chilled herb section of most supermarkets along with sleeves of fresh herbs.

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