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Slow cooker Taiwanese beef curry

Prep this tender braised beef in just 20 minutes. The aromatic five spice, fragrant ginger and chilli oil create a rich sauce that is paired perfectly with thin rice noodles.

810 calories per serve

Allergens: Recipe may contain soy.

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16 Ingredients


  • 2 tbsp vegetable oil

  • 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

  • 2 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 2 baby buk choy, halved (see tip)

  • 1-2 tsp Lee Kum Kee Chiu Chow Chilli Oil, to taste

  • 200g packet pad Thai rice noodles

  • 2 green shallots, thinly sliced

5 Method Steps


  • Step 1

    Heat half the oil

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    (2 tbsp vegetable oil) in a large frying pan over high heat. (Alternatively, use the Browning function on a slow cooker.) Add half the beef (1kg-piece beef brisket, cut into 3cm pieces) and cook for 10 minutes or until browned. Transfer to the slow cooker. Repeat with the remaining beef.


  • Step 2

    Heat the remaining oil in the pan over medium-high heat. Add the Asian shallot (6 red Asian shallots, thinly sliced). Cook, stirring, for 5 minutes or until well browned. Add the sugar (70g (1 ⁄3 cup, firmly packed) brown sugar) and cook, stirring, for 3 minutes or until caramelises. Add the garlic (4 garlic cloves, crushed) and ginger (3cm-piece fresh ginger, peeled, finely grated). Cook, stirring, for 1 minute or until aromatic. Add the cinnamon (1 cinnamon stick), pepper (1 ⁄2 tsp ground white pepper) and five spice (1 ⁄2 tsp Chinese five spice). Cook, stirring, for 1 minute or until aromatic.

  • Step 3

    Add the vinegar (125ml (1 ⁄2 cup) rice wine vinegar), light (2 tbsp light soy sauce) and dark soy (1 tbsp dark soy sauce) sauces and 80ml (1 ⁄3 cup) water. Bring to the boil then transfer to the slow cooker. Cover and cook on High for 3 hours or until the beef is tender. Add the buk choy (2 baby buk choy, halved (see tip)) and chilli oil (1-2 tsp Lee Kum Kee Chiu Chow Chilli Oil, to taste). Cover and cook for 10-15 minutes or until the buk choy stems are just softened.

  • Step 4

    Meanwhile, cook the noodles (200g packet pad Thai rice noodles) following packet directions.

  • Step 5

    Divide the noodles, curry and buk choy among serving bowls. Sprinkle with the green shallot (2 green shallots, thinly sliced) to serve.
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Recipe Notes

Leave a little fat on the beef brisket – it adds to the richness of the curry sauce.

If you can only find large buk choy, cut into quarters instead of halves

Image by Kathy Knudsen And Brett Stevens

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