SLOW COOKER TERIYAKI BEEF

10m prep 8h cook 8 servings

Ingredients

• 1 tbsp olive oil

• 1.5kg piece blade or topside beef

• 250ml (1 cup) Massel beef style liquid stock

• 80ml (1/3 cup) light soy sauce

• 60ml (1/4 cup) mirin seasoning

• 60ml (1/4 cup) cooking sake

• 2 tbsp brown sugar

• 2 garlic cloves, crushed

• 2 tsp fnely grated fresh ginger

• Toasted sesame seeds, to serve

• Sliced green shallots, to serve

Method

1. Heat the oil in a large non-stick frying pan over medium-high heat. Add the beef and cook, turning often, for 10 minutes or until browned. Transfer to the slow cooker.

2. Place the stock, soy sauce, mirin, sake, sugar, garlic and ginger in a jug. Stir to dissolve the sugar. Pour over the beef. Cover and cook on Low, turning the meat occasionally, for 8 hours or until very tender.

3. Transfer the beef to a large plate. Use 2 forks to coarsely shred. Return the beef to the slow cooker to cover in sauce. Divide beef among serving plates. Sprinkle with sesame seeds and shallots. Serve with sliced chilli and rice.

halved and cook, without stirring, for 2 minutes. Stir. Cook for a further 2 minutes or until the mushrooms are golden and liquid has evaporated. Add the remaining butter, 1 French shallot, peeled, fnely chopped, 2 1/2 tsp curry powder and 1 tsp sweet paprika. Cook, stirring, for 1 minute or until aromatic. Add the 250ml (1 cup) Massel Beef Style Liquid Stock. Bring to a simmer. Simmer for 5 minutes or until the liquid has reduced by half.

3. Reduce heat to medium. Add 400g can coconut milk. Bring to a simmer. Simmer for 10-15 minutes or until mixture thickens.

4. Meanwhile, cook the 400g dried spiral pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

5. Thinly slice the steak. Return to the pan with any juices. Toss to combine. Season. Divide the pasta among serving bowls. Top with the stroganoff and sprinkle with 1 tbsp chopped fresh continental parsley to serve.