There is something incredibly special about this dish. Maybe it is the beautifully tender, melt in your mouth beef, maybe it is the beautiful thick and flavourful sauce coating the meat, One of the best things though is that your kitchen will smell irresitable.

This recipe could not be easier to prepare, you can put it in the slow cooker before going to work or uni and come home after a hard day and stuff your face with one of the most delicious beef dishes ever! this is seriously one of my favourites!

Step 1: Ingredients

Ingredients (serves 6-8 depending how hungry you are XD)

- 1.5kg Chuck beef steak, cut and trimmed of fat (When I buy this cut of meat, it can be quite fatty in some areas). I reccomend buying a 2kg Chuck steak because once the meat is cut and the fat is trimmed you will be left with less actual meat in your dish)

- 1 Large brown onion, thinkly sliced

- 1 Cup beef stock

- 2 Tbsp rice wine vinegar

- 1/2 Cup soy sauce (I use low sodium, this maintains flavour but it is less of an intense saltiness)

- 1/2 Cup of brown sugar (I only use 1/2 a cup of sugar so it is not as sweet and you have a more savoury or umami taste. add more sugar if you like it sweeter delicious too, it is personal preference)

- 1 1/2 Tbsp fresh grated ginger (trust me this is important for deliciousness!)

- 2/3 cloves garlic, crushed

- 3-4 Tbsp corn flour (I reccomend 4 tablespoons as it makes the sauce nice and thick, perfect for coating the beef and is perfect with steamed rice).

- 1/2 Tbsp sesame oil

- 1 tsp black pepper

- 1/4-1/2 tsp chilli powder (optional)

- 1 Tsp sriracha

To serve/ decorate

- Fresh chopped spring onions

- Sesame seeds

- Streamed rice, or anything you want to eat it with ( For 4 people I would usually cook about 2 cups uncooked rice or you can use microwave rice)

Step 2: Equiment

- Slow cooker

- Cutting board

- Knife

- Mixing spoons

Step 3: Cut and Trim Meat, Slice the Onion

As mentioned in the ingredients I always buy at least a 2kg chuck steak (The one above was about 2.3kg) becuase it is a fatty cut of meat (you will see this as the hard white stuff throughout the red flesh) and you don't really want big chunks of it throughout your meal.

I get the meat and cut it into about 4cm thick large slices of meat and then look at each large slice. I cut out any obvious large bits of fat and throw it away. Then I slice each bit into just under 1cm in thick slices (bite size) and put aside.

To slice the onion, cut it in half, remove the skin and place the flat side of the onion down on the chopping board and carefully slice thin half-moons of onion.

Step 4: Put It in the Slow Cooker

So now the easiest step Put everything (except the corn flour, sesame seeds and spring onion) in the slow cooker and turn it on!! SO EASY YAY YUMINESS!!!

I usually put my liquids in first and then my spices, onions and then meat and give it all a good str until the meat has been coated by all the delicious sauciness!

Then to cook, place the lid on the slow cooker and turn it on low for 7-8 hours (perfect for in the morning to come home to after a hard day at work or uni). Allow 30 minutes after this step.

Cook on high for 3-4 hours (check it and give it a stir around (the sauce may get sticky on the sides, this is just due to the heat, you can reduce this by stirring every hour or so). Allow for another 30 minutes after this (i'll explain on the next step! exciting news everyone!

Step 5: Thicken the Sauce

After the beef has been cooking for about 3 hours on high or 7-8 hours on low we are going to magically thicken this delicious smelling(and tasting) sauce to perfectly coat each piece of meat in a delicious pool of sauce!

Get the cornflour in a separate small bowl and add about 2-3 tablespoons of cold water to the flour. Stir it together to form a very thick paste. don't worry if it is still dry at this point. Then add about 4-8 Tablespoons of the hot liquid from the slowcooker to the paste and mix it until it becomes a light brown soup.

At this point skim the slowcooker mixture of any fat that is floating on top if the beef. You don't have to do this step but it results in a gless fatty sauce at the end.

Once the fat is removed slowly stir in the cornflour, sauce mixture and make sure it is evenly combined with the sauce.

Then allow the beef to cook for a further 30 minutes on high WITHOUT a lid, this helps to slightly reduce the sauce and allow it to cook and thicken the cornflour in the sauce.