• 1 tablespoon sunflower oil
  • 750 g (1½ lb) braising beef, cubed and any fat discarded
  • 1 large onion, sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons plain flour
  • 450 ml (¾ pint) beef stock
  • 4 tablespoons soy sauce
  • 4 tablespoons wine vinegar
  • 1 tablespoon caster sugar
  • 2 bay leaves
  • juice of 1 lime
  • salt and pepper
  • long-grain rice, to serve
  • 1 carrot, cut into thin sticks
  • ½ bunch of spring onions, cut into shreds
  • coriander leaves

Preheat the slow cooker if necessary; see the manufacturer's instructions. Heat the oil in a large frying pan and add the beef a few pieces at a time until all the meat has been added. Fry over a high heat, turning until evenly browned, lift out of the pan with a slotted spoon and transfer to a plate.

Add the onion to the pan and fry for 5 minutes or until it is just beginning to brown. Mix in the garlic and cook for 2 minutes. Stir in the flour, then gradually mix in the stock. Add the soy sauce, vinegar, sugar, bay leaves and salt and pepper and bring to the boil, stirring.

Transfer the beef to the slow cooker pot, pour over the onion and stock mixture, cover with the lid and cook on low for 8–10 hours.

Stir in lime juice to taste and garnish with carrot sticks, shredded spring onions and coriander leaves. Serve in shallow bowls lined with rice.

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