Summary

Ingredients

• 600 g roast beef, cut into 5 cm cubes
• 3 onion (s), diced
• 1 teaspoon ginger, freshly grated
• 1 teaspoon pul beaver
• 2 teaspoons five-spice powder
• 3 cloves garlic, very finely chopped or pressed
• 3 tablespoon soy sauce, dark
• 400 ml meat broth or vegetable broth, very strongly seasoned
• 4 teaspoons cornstarch
• 2 tablespoon honey, liquid
• 2 tablespoons oil
• salt
• Black pepper from the mill

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Instructions

1. Pat the 600g beef cubes dry and season evenly with salt, black pepper, and 2 teaspoons five-spice powder.
2. Add the seasoned beef, 3 diced onions, 1 teaspoon ginger, 1 teaspoon pul beaver, 3 cloves finely chopped garlic, 3 tablespoons dark soy sauce, and 400ml meat or vegetable broth to a slow cooker. Stir to combine.
3. Cook on high for 4 hours until the meat is very tender.
4. Mix 4 teaspoons cornstarch with a small amount of water to form a soft paste. Stir in 2 tablespoons liquid honey.
5. Stir the cornstarch mixture into the slow cooker and cook for 15 minutes until the sauce is glossy and lightly thickened.
6. OPTIONAL FOR DEEPER FLAVOR: After step 1, instead of going directly to step 2, heat 2 tablespoons oil in a large frying pan over high heat. Fry the seasoned beef cubes for 8 minutes until almost cooked. Add the onions and fry for 8 minutes until golden brown. Add the ginger and pul beaver and fry for 2 minutes until fragrant. Add the garlic and fry for 1-2 minutes, stirring to prevent burning. Transfer all to the slow cooker, then add the soy sauce and broth before proceeding to step 3.
7. STOVETOP METHOD: For cooking on the stovetop instead of a slow cooker, use the optional searing method in step 6, then simmer in a covered heavy pot for 2 to 3 hours until the meat is very tender, using slightly more broth to compensate for evaporation.
8. TIME VARIATION: If using 2cm cube goulash meat instead of roast beef, reduce the cooking time from 4 hours to 3 hours.