Slow Cooker Taiwanese Beef Curry
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Ah, the slow cooker – one of our most cherished kitchen companions. Is there anything more comforting than a deliciously tender and flavourful meal that has been quietly simmering away all day? Today, we have a treat for you: a delectable traditional Taiwanese Beef Curry that you can prepare in just 20 minutes. This dish combines aromatic five spices, fragrant ginger, and chilli oil to create a rich and velvety sauce that pairs perfectly with thin rice noodles. You don't have to be a chef to whip up this masterpiece!
Here are the ingredients you need:
1. 2 tbsp vegetable oil
2. 1kg-piece beef brisket, cut into 3cm pieces
3. 6 red Asian shallots, thinly sliced
4. 70g (1 ⁄3 cup, firmly packed) brown sugar
5. 4 garlic cloves, crushed
6. 3cm-piece fresh ginger, peeled, finely grated
7. 1 cinnamon stick
8. 1 ⁄2 tsp ground white pepper
9. 1 ⁄2 tsp Chinese five spice
10. 125ml (1 ⁄2 cup) rice wine vinegar
11. 2 tbsp light soy sauce
12. 1 tbsp dark soy sauce
13. 2 baby bok choy, halved (see tip)
14. 1-2 tsp of any chilli oil, to taste
15. 200g packet pad Thai rice noodles
16. 2 green shallots, thinly sliced
Begin by heating half of the oil in a large frying pan over high heat. Alternatively, if your slow cooker has a Browning function, you can use that instead. Add half of the beef and cook for 10 minutes or until browned. Then, transfer the seared beef to your slow cooker (if you're using a frying pan) and repeat the process with the remaining beef.
For the next step, heat the remaining oil in the pan over medium-high heat. Add the Asian shallots and cook, stirring occasionally, for 5 minutes or until they are well browned. Stir in the brown sugar and continue to cook for 3 minutes or until it caramelises. How delightful does that sound? But we're not done yet – now it's time for the aromatic ingredients. Add the crushed garlic and grated ginger, and cook for 1 minute or until their fragrances really shine. Add the cinnamon stick, ground white pepper, and Chinese five spice, and cook for another minute, constantly stirring to release their wonderful aromas.
Carefully pour in the rice wine vinegar, light and dark soy sauces, and 80ml (1⁄3 cup) of water. Bring the mixture to a boil before transferring it to the slow cooker.
Now, for the magic. Cover your slow cooker and cook the heavenly concoction on high for 3 hours or until the beef is incredibly tender. Add the baby bok choy and chilli oil to the mix, cover, and cook for an additional 10-15 minutes or until the bok choy stems have softened just enough.
While your curry is finishing up, cook the pad Thai rice noodles according to the packet instructions. To serve, divide the noodles, curry, and bok choy among your favourite bowls. Garnish with the thinly sliced green shallots, and dig in!
There you have it, members! A delicious and exotic Taiwanese Beef Curry made simple and stress-free with your trusty slow cooker. This scrumptious and crowd-pleasing dish is sure to become a favourite in your household and remind you why the slow cooker is our go-to kitchen saviour.
Source: Taste
Here are the ingredients you need:
1. 2 tbsp vegetable oil
2. 1kg-piece beef brisket, cut into 3cm pieces
3. 6 red Asian shallots, thinly sliced
4. 70g (1 ⁄3 cup, firmly packed) brown sugar
5. 4 garlic cloves, crushed
6. 3cm-piece fresh ginger, peeled, finely grated
7. 1 cinnamon stick
8. 1 ⁄2 tsp ground white pepper
9. 1 ⁄2 tsp Chinese five spice
10. 125ml (1 ⁄2 cup) rice wine vinegar
11. 2 tbsp light soy sauce
12. 1 tbsp dark soy sauce
13. 2 baby bok choy, halved (see tip)
14. 1-2 tsp of any chilli oil, to taste
15. 200g packet pad Thai rice noodles
16. 2 green shallots, thinly sliced
Begin by heating half of the oil in a large frying pan over high heat. Alternatively, if your slow cooker has a Browning function, you can use that instead. Add half of the beef and cook for 10 minutes or until browned. Then, transfer the seared beef to your slow cooker (if you're using a frying pan) and repeat the process with the remaining beef.
For the next step, heat the remaining oil in the pan over medium-high heat. Add the Asian shallots and cook, stirring occasionally, for 5 minutes or until they are well browned. Stir in the brown sugar and continue to cook for 3 minutes or until it caramelises. How delightful does that sound? But we're not done yet – now it's time for the aromatic ingredients. Add the crushed garlic and grated ginger, and cook for 1 minute or until their fragrances really shine. Add the cinnamon stick, ground white pepper, and Chinese five spice, and cook for another minute, constantly stirring to release their wonderful aromas.
Carefully pour in the rice wine vinegar, light and dark soy sauces, and 80ml (1⁄3 cup) of water. Bring the mixture to a boil before transferring it to the slow cooker.
Now, for the magic. Cover your slow cooker and cook the heavenly concoction on high for 3 hours or until the beef is incredibly tender. Add the baby bok choy and chilli oil to the mix, cover, and cook for an additional 10-15 minutes or until the bok choy stems have softened just enough.
While your curry is finishing up, cook the pad Thai rice noodles according to the packet instructions. To serve, divide the noodles, curry, and bok choy among your favourite bowls. Garnish with the thinly sliced green shallots, and dig in!
There you have it, members! A delicious and exotic Taiwanese Beef Curry made simple and stress-free with your trusty slow cooker. This scrumptious and crowd-pleasing dish is sure to become a favourite in your household and remind you why the slow cooker is our go-to kitchen saviour.
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