Slow Cooker Beef In Black Bean With Brown Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Turn on your slow cooker to high

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferable non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add your diced beef and cook for 2-3 min or until lightly browned

Meanwhile, peel and chop your brown onion[s] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Once the beef has browned, add the onion wedges and your ginger & garlic paste to the pan with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and a pinch of pepper and cook for 1 min or until fragrant

Once fragrant, add your black bean paste, soy sauce and Chinese rice wine with 250ml [325ml] [425ml] boiled water and bring to the boil, once boiling, transfer everything from the pan to the slow cooker and give everything a good mix up, then cover and cook on high for an initial 2 hours

Use this time to clear up, set the table, have a cup of tea or simply chill!

After an initial 2 hours, add the chopped pepper and cook for a further 2 hours – this is your slow cooker beef in black bean

Once the black bean beef has 25 min left, rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving