1 tablespoon sunflower oil
750 g (12 lb) stewing beef, cut into small cubes
1 onion, chopped
2 garlic cloves, finely chopped
2 tablespoons plain flour
350 ml (12 fl oz) beef stock
1 teaspoon crushed dried red chillies
½ teaspoon chilli powder
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon dark muscovado sugar pepper
1 iceberg lettuce, for service
1 small red onion, thinly sliced


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the beef a few pieces at a time, then fry over a high heat, stirring, until browned.
2.Add the onion and garlic and fry for 3-4 minutes until softened. Sprinkle over the flour and mix it in, then gradually mix in the stock.
3.Sprinkle over the chillies and chilli powder, then stir in the soy and hoisin sauces, vinegar and sugar. Season with a little pepper
4.Bring to the boil, then transfer to the slow cooker pot. Press the ineat beneath the liquid, cover with the lid and cook on low for 8-9 hours until the beef is tender.
5.Separate the lettuce leaves, spoon a little of the beef into ecach lettuce cup, then sprinkle with the red onion and coriander.
6.To eat, you fold the leaves over the beef filling to pick up the parcels or eat them with a knife and fork.
7.FOR BEEF 'PEKING DUCK' WRAPPERS, make and cook the beef as above. Warm 16 Chinese pancakes in a steamer according to the packet instructions.
8.Separate the pancakes, then top with spoonfuls of the hot beef, ½ cucumber, cut into matchstick strips, and a bunch of spring onions, cut into matchstick strips. Roll up and serve immediately.

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