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Slow-cooker beef in soy and orange sauce

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Serving: 4
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Ingredients
 

  • approx. 500g Chuck steak, diced
  • 2 tbsp Vegetable oil
  • 1 medium Brown onion, cut into wedges
  • 1 large Carrot, sliced diagonally
  • 2 Garlic cloves, crushed
  • 3cm piece Ginger, peeled, thinly sliced
  • 3 strips Orange rind
  • 1/3 cup Soy sauce
  • 2 tbsp Oyster sauce
  • 1/2 cup Cold water
  • 1/4 cup Shao Hsing (Chinese cooking wine)
  • 1 Star anise
  • 1 heaped tsp Bonox mixed with 1 cup warm water (stock)
  • 2tbsp Brown sugar
  • 1 Capsicum (red/green), diced
  • Steamed Rice to serve

Instructions
 

  • Heat 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.
  • Heat 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.
  • Transfer 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.
  • Thicken with corn flour (if needed) at the end of cooking time.
  • Remove star anise. Serve with steamed rice.
  • *Please note that I have an All-in-one cooker*
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