SLOW-COOKER CHINESE STYLE BRAISED BEEF

SLOW-COOKER CHINESE STYLE BRAISED BEEF

Serves 4

(Adapted from Good Food)

2.5 Syns per serving

6 cloves of garlic, thinly sliced
Thumb-size piece of fresh ginger, peeled and shredded (Sure dried would do.)
1 bunch of spring onions, sliced
1 red chilli, deseeded and thinly sliced
1.5kg braising steak, cut into large pieces
2 tbsp. plain flour, well seasoned - 7 Syns
2 tsp. Chinese 5-spice powder
3 tbsp. rice wine - 3 Syns
3 tbsp. dark soy sauce
500ml beef stock

Now, I never fry anything before adding to my slow cooker, except chorizo to crisp it up, but thought I'd better stick to the recipe, as I've never made this. Will do, in the future though and will be omitting the frying and the flour, therefore bringing the Syns way down. I'll let you know how it goes! :S

Spray a large frying pan well with Frylight and fry the garlic, ginger, onions and chilli until soft and fragrant.
Tip onto a plate.
Toss the beef in the flour, re-spray the pan well and brown the beef in batches, adding a little water if it's seeming to stick.
Add the 5-spice to the pan, tip in the ginger mix, then cook for a minute.
Add the beef and stir until well combined. Splash in the rice wine.
Place all the contents of the frying pan into the slow cooker, add in the soy sauce and stock, bring to a boil on High, then switch to Low and cook for 7-8 hours.

If still too much liquid left at the end of cooking, I just put it all in a large pan on the hob and simmer rapidly until the desired consistency is reached. Much better than adding cornflour!