Asian Spiced Slow Cooked Beef

Want to try something different for 2018? Why not make Companion Dave's delicious Asian Spiced Slow Cooked Beef. Packed with with spices, this delicious melt in your mouth Asian beef recipe is bound to be a favourite. 

Asian Spiced Slow Cooked Beef

Recipe makes - 4-5 portions

(or double up the recipe and freeze the leftovers for an easy mid-week meal)

Preparation time - 15 - 20 minutes

Total cooking time - 2 hours and 25 minutes (or 3 hours and 25 minutes if using a slow cooker)


  • 500g of Diced Beef
  • 2 Large Onions
  • 4 Large Garlic Cloves (or 1/2 a Tablespoon of Garlic Powder)
  • 50g of Fresh Ginger ( or 1/2 a Tablespoon of Ginger Powder)
  • 1 Teaspoon of Chili Powder
  • 2 Tablespoons of Chinese Five Spice
  • 2 Teaspoons of Rapeseed Oil
  • 350ml of Hot Beef Stock 
  • 4 Tablespoons of Dark Soy Sauce 
  • 4 Teaspoons of Cornflour 
  • 2-3 Tablespoons of Runny Honey

Step 1 - Prepare the veg

 Start by taking the onions and cutting the top and bottom parts off and removing the outside layers. Then, place each onion on its side and cut into 1cm thick slices.

Then if you are using fresh garlic and ginger, use a fine grater to grate the ingredients into a paste. Make sure you remove the outside shell of the garlic and the outside layer from the ginger before grating.

Close up of sliced red onions


Step 2 - Season the beef

 Take the diced beef and season the chunks with the Chinese five spice powder and salt and pepper. Ensure all the meat has an even coating.

Close up of five spiced seasoned beef chunks


Step 3 - Start cooking

 Add the rapeseed oil to a large pot or pan and place on the hob at a medium heat. Once the oil begins to heat up, add the sliced onions into the pan. Cook the onions for around 10 minutes until soft, stirring regularly to ensure the onions don't stick to the bottom of the pan.

 After the onions have softened, turn the heat down slightly and add in the ginger, garlic and chili powder. Make sure you stir continuously for around a minute to ensure the garlic and ginger don't burn.

Sliced onions with Chili powder seasoning


Step 4 - Add in the meat

 Take the seasoned beef chunks and add into the pan alongside the onions and other ingredients. Turn the heat up to a medium heat and cook for around 10 minutes, or until the outside is browned. Make sure you stir the contents every few minutes to ensure an even colouring.

Beef browning in a large pan

 Once the meat has browned on the outside, add in the hot beef stock and dark soy sauce. Stir well, then either decant the beef mixture into an oven proof pot or add to a slow cooker, depending on personal cooking preference.

 If you are cooking the beef mixture in the oven, place the oven proof dish to the centre of a pre heated oven (190°c /170°c fan assisted) with a lid on or tin foil to cover. Cook for approx. 2 hours.

If you are cooking the beef mixture in a slow cooker, set the temperature to high and cook for around 3 hours.

 Step 5 - Final steps

 Take the cornflour and add to a bowl, adding 10ml of cold water and stirring until a smooth paste is formed. (You may have to add in a little more water to create the correct consistency). Then, add in the runny honey and stir.

Once the cornflour paste and honey are combined, take your beef mixture out of the oven (or remove the lid off the slow cooker) and add the paste to the beef and stir to thicken. Cook for a further 15 minutes or until the beef chunks start to fall apart and the sauce is thick and glossy.

 Step 6 - Serve

 Once the beef is tender serve with rice for a delicious, spicy meal. Or if you a feeling a little adventurous, why not make jewelled fried rice. The recipe and steps are below.

Asian Spiced Slow Cooked Beef


Jewelled Fried Rice 

The perfect accompaniment for your Asian Spiced Slow Cooked Beef dish.

Recipe makes - 4-5 portions

Preparation time - 5-10 minutes

Cooking time - 11 minutes 


  • 300g of Long Grain Rice 
  • 2 Spring Onions 
  • 35g of Frozen Garden Peas 
  • 50g of Bean Sprouts 
  • 40g of Tinned Sliced Water chestnuts (drained) 
  • 3 Large Eggs - beaten 
  • 4 Tablespoons of Dark Soy Sauce 
  • 3 Tablespoons of Sesame Seed Oil 
  • Salt and Ground Black Pepper to taste


 Step 1 - Boil the rice

 Take the long grain rice and boil until soft and fluffy using the cooking guidelines on the back of the packet.

Pan of boiling rice

 Step 2 - Prepare the veg & eggs

 Whilst the rice is cooking, prepare your spring onions. Remove the ends and the outside layer and cut into small rounds. Then take your tinned sliced water chestnuts and drain the excess water.

Crack the eggs in to a dish and beat with a whisk until the yolks have combined with the white.

Step 3 - Add in the peas

 When the rice has around 3-4 minutes left to cook, add the frozen garden peas to the pan. Then, once the rice is cooked, drain the water.

Step 4 – Fry the rice

Take a frying pan and add in the sesame seed oil to the pan. Place the pan on a medium heat to heat the oil. Once the oil is warm, add in the cooked rice and peas, alongside the spring onions, sliced water chestnuts and bean sprouts. Add salt and ground black pepper if you wish. Fry in the pan for around 5-7 minutes until the contents is piping hot.

Egg Fried Rice in a wok

Step 5 - Add in the egg

 Make a well in the centre or side of the frying pan and add in the beaten egg mixture. Stir regularly until there is a scrambled egg resemblance. Once the egg has scrambled, mix into the jewelled rice mixture. 

Companion Dave making egg fried rice

 Step 6 - Serve

 Once the rice and egg are combined, add in the dark soy sauce and stir in. The rice is now ready to be served. 

Egg fried rice

Thank you for using Companion Dave's recipes, we hope you enjoyed trying something new! Send us a picture of your dish and we'll feature it on our Social Media!

We will be posting a new recipe that has been created by an Emmaus South Wales Companion every month. We want to share and celebrate our Companion's skills and help you make delicious meals. The next recipe will be posted in February, so keep an eye out!

* Images taken for this recipe were taken whilst Companion Dave was cooking the meals for 20+ Companions. Images do not represent quantities that should be expected when cooking these recipes.