Vietnamese Braised Beef with Pumpkin - Brooke Kelly Nutrition

Ingredients

• 1.2kg beef oyster blade (or chuck) diced about 2cm-3cm thick
• 2 tablespoons extra virgin olive oil
• 1 pinch saffron
• 3 star anise
• 1 teaspoon five-spice powder
• ½ teaspoon cinnamon
• 1 tin tomatoes, drained and gently crushed
• 4 tablespoons fish sauce
• 2 tablespoons sugar
• 3 spring onions, sliced into thirds
• 500ml beef stock
• ½ small butternut pumpkin, seeds and removed, cut in 4cm wedges
• Juice of a lime
• 1 cup cashews
• Salt
• Pepper
• 1 stick lemongrass (white part), roughly chopped
• 2 long red chillies, roughly chopped
• 1 small red chilli, roughly chopped
• 8cm piece ginger, peeled and roughly chopped
• 4 purple eschalot, peeled and roughly chopped
• 6 garlic cloves, peeled
• Steamed brown rice
• Coriander leaves
• Finely sliced spring onion
• Lime wedges