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Photo of Beef in orange master stock by WW

Beef in orange master stock

Total Time
8 hr 20 min
15 min
8 hr 5 min
Why not try slow-cooking beef in classic Asian flavour. The star anise, cinnamon, ginger and soy infuse the beef to create a tasty winter dish. Serve with stir-fried veggies and top with fresh coriander.


Beef topside, raw

1000 g

Brown onion

2 medium, cut into wedges

Fresh ginger

2 tbs, (5cm piece), thinly sliced


2 clove(s), thinly sliced

Cinnamon quill

2 whole

Star anise

2 individual

Salt-reduced liquid beef stock

4 cup(s), (1L)

Soy sauce

½ cup(s), dark

Brown sugar

2 tbs

Sherry, dry

2 tbs

Freshly squeezed orange juice

¼ cup(s), (60ml)

Orange rind

2 tbs

Sesame oil

1 tsp

Baby corn

125 g, halved lengthways

Red capsicum

2 medium, thinly sliced

Bok choy

2 bunch(es), baby, quartered

Fresh coriander

½ cup(s)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Season beef with salt and pepper. Cook beef, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Add onion, ginger, garlic, cinnamon, star anise, stock, soy sauce, sugar, sherry, juice and rind to slow cooker. Cook, covered, turning beef occasionally, on low for 8 hours (or high for 4 hours). Discard star anise and cinnamon.
  3. Towards end of cooking, heat a wok over high heat. Add sesame oil and heat for 5 seconds. Stir-fry corn and capsicum for 3 minutes or until lightly browned and tender. Add bok choy and stir-fry for 2 minutes or until bok choy has just wilted.
  4. Thickly slice beef and drizzle with a little poaching liquid. Sprinkle with coriander and serve with stir-fry.