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    You are in: Home / Australian / Asian Beef & Vegetable Casserole Recipe
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    Asian Beef & Vegetable Casserole

    Average Rating:

    1 Total Reviews

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    • on January 10, 2009

      The consensus was 5*, though DH coming off a 12 hour night shift to day through things out (but we will put it down to that as he did say he would like it again - high praise from him). Now down to the nitty gritty I use a combination of gravy beef and chuck (about half and half) and followed the recipe but did add an extra 1/2 cup of liquid (boild water) before putting the lid on as I felt it would dry out otherwise and it turned out perfectly and I did cook at 165C fan forced oven. I did only use 3 star anise (as that is all I had) but was also worried that the DH would not like (not his favourite flavour but I do like the stronger flavour of aniseed than him). I did added the green beans (tailed and cut into small piece) prior to putting the lid on which was a mistake concernating the DH but was overall o'kay with everybody else. Thank you bluemoon downunder, made for Please Rview My Recipe.

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    Nutritional Facts for Asian Beef & Vegetable Casserole

    Serving Size: 1 (276 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 880.4
     
    Calories from Fat 408
    46%
    Total Fat 45.4 g
    69%
    Saturated Fat 16.9 g
    84%
    Cholesterol 167.5 mg
    55%
    Sodium 537.5 mg
    22%
    Total Carbohydrate 13.4 g
    4%
    Dietary Fiber 3.7 g
    14%
    Sugars 4.7 g
    19%
    Protein 50.8 g
    101%

    The following items or measurements are not included:

    beef steaks

    star anise

    fresh ginger

    lemongrass

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