Chinese stew with pumpkin-coconut puree

Name: Chinese stew with pumpkin-coconut puree
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoon sunflower oil; 3 clove garlic; 2 tablespoon fresh ginger; 4 spring / forest onion; 1 spring / forest onion; 800 gram beef rag; 2 teaspoon biscuits; 2 tablespoon sugar; 2 tablespoon soy sauce; 600 milliliters Beef broth; 1 tablespoon cornstarch; 2 tablespoon Sesame seed; 1 lime

Ingredients

4 tablespoon sunflower oil
3 clove garlic
2 tablespoon fresh ginger
4 spring / forest onion
1 spring / forest onion
800 gram beef rag
2 teaspoon biscuits

2 tablespoon sugar
2 tablespoon soy sauce
600 milliliters Beef broth
1 tablespoon cornstarch
2 tablespoon Sesame seed
1 lime

Directions

Heat the oil and fry the garlic, ginger and red pepper for about 3 minutes at medium height. Add the spring onion, rikoekkruiden and fry the meat for 3 minutes on both sides.
Add the sugar, soy sauce and stock and stir well. Stew covered for about 2 hours at a low setting.
Mix the cornstarch with 2 tablespoons of cold water, add to the oven and leave to bind for about 5 minutes without the lid. Roast the sesame seeds in a dry, hot frying pan until golden brown.
Serve the Chinese stew with the pumpkin-coconut puree (see tip recipe). Sprinkle with the sesame seeds, add some spring onions and garnish with lime.