SERVES 2

Supplied Ingredients

400g beef chuck steak

1 brown onion

1 piece ginger

1 garlic clove

1 Granny Smith apple

2 tsp Malaysian curry powder*

75g teriyaki sauce

350g sweet potato 

1 carrot 

150g sushi rice

1 cucumber

1 spring onion

*Extra supplied, measured amount

Pantry Ingredients

1 tbs plain flour

15ml (3 tsp) vegetable oil

40ml (2 tbs) soy sauce

2 tsp white wine vinegar

Equipment

Medium frypan

Box grater

6 litre ceramic slow cooker

Small saucepan with lid

STEP 1: BROWN BEEF

Cover slow cooker with lid and preheat on high. Cut beef into 4cm pieces, season with ¼ teaspoon salt and pepper and dust in flour, tossing well to coat. Heat oil in a heavy based saucepan over medium-high heat, add beef and cook, turning, for 5–6 minutes or until golden brown all over. Remove beef from pan and place in slow cooker. While beef is browning, continue with step 2.

STEP 2: PREPARE VEGETABLES

Peel and thinly slice onion. Peel and finely grate ginger. Peel and crush garlic. Peel and grate apple using a box grater.

STEP 3: SLOW-COOK CURRY

Add onion, ginger, garlic, apple and a pinch of salt to pan and cook, stirring, for 3-4 minutes or until caramelised. Add Malaysian curry powder, teriyaki sauce, soy sauce, mirin and 310ml (1¼ cups) boiling water. Bring to a simmer. Transfer to slow cooker, cover with lid and cook for 3 hours or until meat is tender. 

STEP 4: ADD SWEET POTATO AND CARROT

Peel and cut sweet potato and carrot into 2cm pieces. Add to slow cooker, cover with lid and cook for a further 60 minutes or until vegetables are tender.

STEP 5: COOK RICE

In the last 15 minutes of the curry cooking, place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve.

STEP 6: PLATE UP

Thinly slice cucumbers into half-moons. Place in a bowl with vinegar, season with salt and stir to combine. Thinly slice spring onion. Divide rice between bowls and top with curry, cucumber and spring onion.