Slow-Cooked Asian Beef With Sweet Potato

Ingredients

• olive oil flavored cooking spray
• 600 g beef blade steak, fat trimmed, cut in 3cm cubes
• 1 onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 teaspoons fresh ginger, grated
• 1 tablespoon red curry paste
• 400 g chopped tomatoes, no added salt
• 1 cup water
• 1 tablespoon fish sauce (optional) or 1 tablespoon soy sauce (optional)
• 750 g sweet potatoes (I prefer the orange one)
• 1 teaspoon brown sugar

Instructions

1. Preheat oven to 160°C Heat a large flameproof ovenproof pan over a high heat, spray with oil. Add beef in batches. Cook until browned. Remove and set aside.
2. Return pan to a medium-high heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes. Add garlic, ginger and curry paste. Cook for 1 minute. Return beef to pan. Add tomatoes and water and fish sauce or soy sauce if using. Stir to combine and bring to the boil. Cover and place in oven for 1 hour.
3. Add sweet potato, stir, and return to oven for 30 minutes. Remove and stir through sugar. I garnished with a little chopped fresh coriander and basil but it wasn’t in the recipe.
4. Serve with rice and vegetables.