Step 1

Heat oil in a large frying pan over high heat. Cook half the beef, turning, for 5 mins or until browned. Transfer to a slow cooker. Repeat with the remaining beef.

Step 2

Add the mushroom, onion, garlic, ginger, soy sauce, brown sugar and stock to the slow cooker. Combine cornflour with 1 tbs of water in a small bowl. Stir into beef mixture. Season with pepper. Cover and cook for 4 hours on high (or 6 hours on low) or until the beef is falling apart.

Step 3

Uncover. Add the bok choy. Cook, uncovered, for 15 mins or until the bok choy is tender.

Step 4

Divide the rice and beef mixture among serving plates. Top with spring onion curls.