In a large bowl stir together the beef, soy sauce, minced garlic, minced ginger, five-spice powder, and lemon zest until well combined then cover the bowl and set aside to marinate for about 30 minutes.
Heat the oil in a large wok or saute pan over high heat.
When the oil is hot add the beef to the pan and cook, stirring often, until the beef is browned on all sides, about 3 minutes.
Transfer the beef to a large slow cooker and set aside.
Keep the pan over high heat then add the onion, carrot, tomatoes, sliced garlic, and sliced ginger to the pan and cook, stirring often and using a wooden spoon to scrape the bottom of the pan to release any stuck on bits, for about 3 minutes.
Transfer the contents of the pan into the slow cooker then stir in the soy sauce, star anise, salt, pepper, and bay leaves.
Place the lid on the slow cooker and cook, on LOW, until beef is tender, about 6 hours.
Turn off the slow cooker and stir in the lime juice then taste the stew and season with additional salt if needed.
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