1 heaped tsp Bonox mixed with 1 cup warm water (stock)
2tbsp Brown sugar
1 Capsicum (red/green), diced
Steamed Rice to serve
1Heat half the oil in pan over medium-high heat. Cook meat, in batches (if required), for 4 to 5 minutes or until browned. Transfer to plate.
3Heat remaining oil in another pan over medium heat. Add onion, carrot, garlic and ginger. Cook, stirring, for 3 minutes. Add orange rind, soy sauce, oyster sauce, wine, star anise, stock, sugar and cold water. Season with pepper.
5Transfer meat back into slow cooker. Cover with lid. Cook on low for 5 1/2 hours. Add capsicum and cook for a further 30 minutes.
7Thicken with corn flour (if needed) at the end of cooking time.