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Slow Cooker Honey Garlic Beef
Ingredients
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800g chuck eye steak, cut into large chunks
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Mingle Honey Garlic Rub
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1 brown onion, sliced
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2 tbsp light soy sauce
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200ml beef stock
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1½ tbsp sesame oil
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1 tbsp rice wine vinegar
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2 tbsp cornflour mixed with 2 tbsp water (optional)
To serve:
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Sesame seeds
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Sliced spring onions
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Jasmine rice
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Steamed greens
Directions
Add the beef, Mingle Honey Garlic Rub, onion, soy sauce, beef stock, sesame oil and rice wine vinegar to the slow cooker. Stir well to coat the beef.
Cook on low for 8 hours or high for 4–5 hours, until the beef is tender and easily pulls apart with a fork.
Twenty minutes before serving, stir through the cornflour slurry. Replace the lid and cook until the sauce has thickened.
Gently shred the beef into large pieces and stir through the glossy sauce.
Finish with sesame seeds and spring onions, if using.
Serve with jasmine rice and steamed greens.
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