5-spice beef and noodle one-pot
Serves: 6
Prep time: 40 minsTotal time: 
Recipe photograph by Andrew Burton
5-spice beef and noodle one-pot
This healthier one-pot is great for feeding a crowd
Serves: 6
Prep time: 40 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
408Kcal
Fat
19gr
Saturates
5gr
Carbs
16gr
Sugars
8gr
Fibre
4gr
Protein
41gr
Salt
2.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp sesame oil
- 1kg boneless beef brisket joint, cut into chunky 5cm cubes
- 175g baby leeks, sliced
- 6cm root ginger, cut into matchsticks
- 3 garlic cloves, finely sliced
- 2 red chillies, finely sliced (deseeded if you prefer)
- 1 tbsp tomato purée
- 1 tsp Chinese 5-spice
- 1 tsp ground ginger
- 2 tbsp hoisin sauce
- 1 tbsp clear honey
- 4 tbsp dark soy sauce
- 700ml beef stock, made using 1 stock pot or cube
- 250g medium wholewheat noodles
- 300g edamame beans
- 200g mangetout
- 30g cashews, toasted and chopped
Step by step
Get ahead
Prep to the end of step 3 up to 3 days ahead, storing the shredded beef and the braising liquid separately in the fridge. You may need to add extra water when reheating the liquid, to cook the noodles.
- Heat the sesame oil in a large deep casserole and sear the beef in batches until browned all over. Remove to a plate and set aside.
- Add the leeks to the pan and sauté for 3-4 minutes until soft. Add the ginger, garlic and half the chillies and continue to fry for 2 minutes. Add the tomato purée and Chinese 5-spice and cook for a further 2 minutes, stirring.
- Return the beef to the casserole. Whisk the hoisin, honey and soy through the beef stock and then add this to the pan. Bring to a simmer and then cover and cook on a very low heat for 11⁄2-2 hours (or in a low oven), until the brisket is tender. Remove the brisket to a board and shred with two forks. Set aside; see ‘Get ahead’ tip at the top of this recipe.
- Add the noodles to the cooking liquid in the casserole and simmer for 6 minutes, adding the edamame beans and mangetout for the final 2-3 minutes. Stir the noodles regularly to prevent them sticking together. When the noodles are cooked, return the shredded beef to the pan and warm through, mixing well. Serve scattered with the cashews and the remaining chilli slices.
