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Slow cooker Taiwanese beef curry recipe
Slow cooker Taiwanese beef curry recipe
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Prep Time:
20 minutes
Cook Time:
225 minutes
Total Time:
245 minutes
Quickly prepare aromatic braised beef with five spice, ginger, and chili oil sauce, served with rice noodles.
Ingredients:
  • 1kg-piece beef brisket, cut into 3cm pieces
  • 6 red Asian shallots, thinly sliced
  • 70g (1 ⁄3 cup, firmly packed) brown sugar
  • 4 garlic cloves, crushed
  • 3cm-piece fresh ginger, peeled, finely grated
  • 1 cinnamon stick
  • 1 ⁄2 tsp ground white pepper
  • 1 ⁄2 tsp Chinese five spice
  • 125ml (1 ⁄2 cup) rice wine vinegar
  • 42.00 gm light soy sauce
  • 21.00 gm dark soy sauce
  • 2 baby buk choy, halved (see tip)
  • 1-9.20 gm Chiu Chow Chilli Oil, to taste
  • 200g packet pad Thai rice noodles
  • 2 green shallots, thinly sliced
Instructions:
  • In a large frying pan or using the Browning function on a slow cooker, heat half of the oil over high heat. Add half of the beef and cook for 10 minutes until browned. Transfer to the slow cooker and repeat with the remaining beef.
  • In a pan over medium-high heat, heat the rest of the oil. Add the Asian shallot and cook, stirring, until well browned, about 5 minutes. Stir in the sugar and cook until it caramelizes, about 3 minutes. Add the garlic and ginger, cook until aromatic, about 1 minute. Finally, mix in the cinnamon, pepper, and five spice, and cook for another minute until aromatic.
  • Combine the vinegar, light and dark soy sauces, and 80ml (1/3 cup) water in a pot and bring to a boil. Transfer the mixture to the slow cooker, cover, and cook on High for 3 hours until the beef is tender. Stir in the bok choy and chili oil, then cover and cook for an additional 10-15 minutes until the bok choy stems are tender.
  • Simmer the noodles according to the instructions on the packet.
  • Portion out the noodles, curry, and bok choy into individual serving bowls. Top with a generous sprinkle of green shallot before serving.

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