Ingredients

• 2 tbsp sunflower oil
• 2 large red onions
• thinly sliced
• 50g/1¾oz piece fresh root ginger
• peeled
• finely grated
• 4 garlic cloves
• crushed
• 1 tsp dried chilli flakes
• 500g/1lb 2oz braising steak
• trimmed
• cut into 5cm/2in cubes
• 2 tsp Chinese five-spice powder
• 350ml/12fl oz hot beef stock (made with 1 stock cube)
• 4 tbsp dark soy sauce
• 4 tsp cornflour
• 2 tbsp clear honey
• freshly ground black pepper

Directions

• Heat the oil in a large
• heavy-based frying pan over a medium heat. Add the onions and fry for 8-10 minutes
• stirring regularly
• until softened and lightly browned. Add the ginger
• garlic and chilli flakes
• stir well and cook for 2-3 minutes
• making sure the garlic doesn't burn.
• Season the beef all over with pepper
• then sprinkle over the five-spice powder and mix to coat evenly. Add to the pan and fry for 3-4 minutes
• turning the beef regularly until lightly browned all over.
• Transfer to the slow-cooker. Pour over the stock and stir in the soy sauce. Cover and cook on high for 4 hours
• until the beef is meltingly tender.
• When the beef is cooked
• whisk the cornflour with 1 tablespoon water to a smooth paste
• stir in the honey. Add to the slow-cooker
• cover and cook for 12-15 minutes
• or until the sauce is glossy and has thickened slightly.
• Serve the beef with steamed rice or boiled noodles and stir-fried vegetables.