If you’re craving a take-away but don’t want the calories this slow-cooked beef dish ticks all the boxes. The smell of the aromatic spices fill the house as it slowly cooks and the beef becomes melt-in-the-mouth.

Serves 4.

Low fat cooking spray
500g 5% stewing steak, cubed beef
2 cloves garlic crushed
3 tbsp fresh grated ginger
1 onion finely diced
1 tsp Chinese 5-Spice
1/2 tsp black pepper
1 tbsp honey
2 tbsp soy sauce
250ml beef stock
2 tbsp chopped spring onions to serve
1/2 tbsp sesame seeds

Spray a deep sided pan with the oil and heat over a high heat.

Add in the stewing steak and brown on all sides. Remove from the pan with a slotted spoon and set aside.

Reduce the heat to medium and add the garlic, ginger and diced onion to the pan and sauté for 4-5 minutes until the onions soften and become translucent.

Add in the Chinese 5-Spice, black pepper, honey, soy sauce. Return the steak to the pan, with any juices and stir through the sauce to coat in the steak to coat. Slowly add the beef stock and stir through. Cook on Low for 4-5 hours.

Serve the beef topped with chopped scallions and sesame seeds and on a bed of noodles and stir fried vegetables.