2 carrots, cut into 1cm/½in slices
1 tbsp vegetable or sunflower oil
800g/1lb 12oz beef brisket, trimmed of excess fat and
cut into matchbox-size cubes, or long, thick slices
1 tbsp garlic infused oil
5cm/2in piece fresh root ginger, finely grated
1 fat red chilli, shredded (I leave the seeds in)
2 tbsp light muscovado sugar
1 tbsp miso paste, optional, but this will add extra depth to the sauce
6 tbsp light soy sauce
300ml/½ pint beef stock
1 tsp sesame oil, plus more to serve
Place the carrots into a slow cooker. Heat the oil in a large non-stick frying pan, then fry the beef in two batches until golden-brown, transferring to the slow cooker when ready. Scatter with the ginger and chilli.
Stir the sugar, miso, soy, stock and sesame oil into the juices in the frying pan then bring to a simmer, stirring to dissolve the miso and sugar. Pour the hot liquid over the beef and vegetables, cover with the lid and cook on Low for 7½ hours.
Scatter with the chives, re-cover the slow cooker then cook for another 30 minutes. Stir in the beansprouts, then drizzle with a little more sesame oil.