Asian Beef and Pak Choi

The aromatics of this dish fill your kitchen as it cooks, building up your appetite.

This dish involves a little pre cooking (15 minute tops), but is worth it for the delicious flavours and appetising aromatics, particularly the star anise which is something I have not really cooked with before but particularly enjoyed.

I served mine up with egg fried rice and scattered over some spring onions, but could be enjoyed with other types of rice.

Ingredients

Serves 2

• 1 onion, roughly chopped

• 3 cloves garlic, crushed

• 90ml Chinese rice wine vinegar

• 1 tbsp demerara sugar

• 1/2 tbsp crushed ginger

• 2-4 dried chillies, whole

• 1 star anise

• 3 tbsp soy sauce

• 1 tsp sesame oil

• 400g shin beef, chopped into chunks

• 200g pak choi

Directions

1. Heat a little oil in a pan, add the onions and cook until soft

2. Stir in the ginger, garlic, star anise and chillies

3. Add in the Chinese wine and let it simmer for a few minutes

4. Stir in the soy sauce, sugar and sesame oil, allow to boil for around 1 minute then reduce the heat

5. Add the beef, coat in the sauce

6. Transfer to slow cooker, add a little water (around 50mls) to help cover the ingredients if needed

7. Cook on low for 7 hours, then add the pak choi and cook for a further hour

8. Remove the chillies and serve