700g beef casserole steak eg blade or skirt steak
2 tablespoons fish sauce
1/4 cup rice wine
1/4 cup soy sauce
1 tablespoon brown sugar
4 cloves garlic, crushed
2 teaspoons grated ginger
1 teaspoon Chinese five spice powder
2 teaspoons grated lemongrass (available in jars at the supermarket)
2 tablespoons oil
1 onion, finely chopped
2 carrots, chopped
1 stalk celery, sliced
250g button mushrooms, sliced
2 cups beef stock
1/4 cup roasted peanuts, finely chopped.
Preheat oven to 160 C or set up your slow cooker. Chop the beef into 3 cm chunks and place in a shallow container with the rice wine, fish and soy sauce, sugar, garlic, ginger and five spice. Refrigerate for several hours or even overnight.
Heat oil in a frying pan and gently cook onion, carrots and celery until just tender. Transfer the vegetables to a casserole or slow cooker. Increase the heat and brown the meat in batches, adding to the casserole/slow cooker. Finally brown the mushrooms. Add remaining marinade ingredients and beef stock to and cook in the oven for 2 1/2 hours or in the slow cooker on high for 5 hours. Stir though the chopped peanuts if using or alternativley thicken or reduce sauce.
Serve with steamed rice, coriander leaves and steamed greens.