Ingredients

• 4 tablespoons light soy sauce
• 1 tablespoon shaoxing rice wine
• 3 tablespoons annatto oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 kg beef chuck or oyster blade, cut into 4cm dice
• 2 tablespoons vegetable oil
• 50 g butter
• 2 red Asian shallots, chopped
• 3 garlic cloves, chopped
• 500 ml chicken stock
• 250 ml young coconut water
• 250 ml pineapple juice
• 200 g carrots, peeled and cut into 2 cm dice
• 200 g potato, peeled and cut into 2 cm dice
• 100 g red Asian shallots, peeled and left whole
• 100 g skinned and podded broad beans (about 300 g in their pods)
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 2 long red chillies, julienned
• Steamed jasmine rice, to serve

Instructions

1. Combine the soy sauce, rice wine, annatto oil, salt and pepper in a mixing bowl. Add the beef and toss to coat in the marinade, then cover and set aside at room temperature for 20 minutes. Drain the beef from the marinade.
2. In a large saucepan, heat the oil and butter over medium heat. When the butter begins to bubble, turn the heat to high, then add the beef and seal on all sides until browned. Add the chopped shallots and garlic and stir together with the beef for 2 minutes.
3. Pour in the chicken stock, coconut water and pineapple juice, covering all of the beef. If necessary, add a little more of each to ensure the beef is covered in the liquid. Bring to the boil, skimming off any impurities, then reduce the heat to low and cook for 1 hour, or until nearly tender.
4. Add the carrot, potato, whole shallots and broad beans and cook for a further 15-20 minutes, or until the meat is very tender and the vegetables are cooked through. Add the fish sauce and sugar and cook for a further 5 minutes. Transfer to a serving bowl and garnish with the chilli. Serve with steamed jasmine rice.