Asian Braised Beef with Rice and Veggies

Steps

1. Pat beef dry and rub with Asian spice mix. Season and set aside. Dice carrot 2cm and finely chop garlic. Place in slow cooker or casserole dish, cover and set aside in fridge. Slice ginger into thin matchsticks. Combine in a medium bowl with Asian stock sauce, soy sauce, sesame oil and beef stock. Cover and set aside in fridge.
2. Turn slow cooker to low or oven to 200°C. Pour prepared sauce over beef in slow cooker/casserole dish, cover and cook on low for about 9 hours in slow cooker or 2 hours in oven. Beef will pull apart easily when ready.
3. When beef have 30 minutes remaining, combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
4. Thinly slice bok choy or separate leaves. Combine cornflour and water in a small bowl. Remove beef from slow cooker/casserole dish and set aside to rest for 5 minutes. Roughly chop or pull.
5. Skim away any oil sitting on top of the sauce. Add cornflour mix and bok choy to sauce. Continue to cook in slow cooker (or return casserole dish to oven) for about 10 minutes, until bok choy is tender. Return beef to dish.
6. Thinly slice cabbage until you have about 2 cups worth and roughly chop coriander. Toss in a medium bowl with vinegar and sesame seeds.
7. Spoon ¾ cup of rice on to plates and top with cabbage, beef and a spoonful of Asian sauce.