Sticky Asian Beef

Caramelised beef in Asian flavours to create delicious dish

The slow cooker breaks down the beef so it will literally fall apart once it's done, and all that time is absorbs the flavours creating crispy but juicy beef shreds.

I served mine up in Bao Buns and an Asian coleslaw (grated carrot and cabbage, little sesame oil, squeeze of lime juice and seasoning). But could also be enjoyed with rice and spring onions sprinkled on top.

Sticky Asian Beef

Ingredients

Serves 2

• 350g braising beef steak, chopped into chunks

• 4 tbsp soy sauce

• 1 tbsp sesame oil

• 2 chilli's diced

• 3 cloves garlic, crushed

• 1 tbsp honey

• 1 tbsp crushed ginger

Directions

1. Heat a frying pan and fry the beef until it is mostly browned off

2. Add the other ingredients and 75ml water to the slow cooker and mix

3. Add the beef to the slow cooker and coat with the sauce

4. Cook for 8 hours on low or 4 hours on high

5. Gently shred (it should fall apart when stirred!)