Slow cooked Malaysian Beef Laksa Recipe | Australian Beef - Recipes, Cooking Tips and More

Ingredients

• 1.25kg chuck or boneless shin/gravy beef, 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