This easy peasy dish yields deliciously tender, flavourful beef that just melts in the mouth. Serve over rice or with crunchy stir fried veg.
- 750g stewing steak, trimmed of fat
- 2 tbsp. plain flour mixed with salt and pepper
- 4 tbsp. Chinese rice wine
- 2 tbsp. brown sugar
- 2 tbsp. soy sauce
- 1 crushed star anise
- 2 tsp. five spice powder
- 1 bunch spring onions
- 2 red chillies
- 1 thumb sized piece root ginger
- 3 garlic cloves
- 2 tbsp. oil
- 200ml beef stock
Thinly slice the spring onions. Slice the chillies in half and scrape out the seeds with the back of your knife. Thinly slice the flesh. Mince the ginger and garlic cloves.
Dust the steak with the flour. Heat the oil in a heavy bottomed frying pan and fry the steak until browned on all sides. Stir in the rice wine, sugar, soy sauce, star anise, five spice, spring onions, chillies, garlic, ginger and beef stock.
Bring to the boil, then pour into a slow cooker. Cook on low for 8-10 hours or until the beef is tender.