Step 1

Heat half the oil in a large frying pan over high heat. (Alternatively, use the Browning function on a slow cooker.) Add half the beef and cook for 10 minutes or until browned. Transfer to the slow cooker. Repeat with the remaining beef.

Step 2

Heat the remaining oil in the pan over medium-high heat. Add the Asian shallot. Cook, stirring, for 5 minutes or until well browned. Add the sugar and cook, stirring, for 3 minutes or until caramelises. Add the garlic and ginger. Cook, stirring, for 1 minute or until aromatic. Add the cinnamon, pepper and five spice. Cook, stirring, for 1 minute or until aromatic.

Step 3

Add the vinegar, light and dark soy sauces and 80ml (1 ⁄3 cup) water. Bring to the boil then transfer to the slow cooker. Cover and cook on High for 3 hours or until the beef is tender. Add the buk choy and chilli oil. Cover and cook for 10-15 minutes or until the buk choy stems are just softened.

Step 4

Meanwhile, cook the noodles following packet directions.

Step 5

Divide the noodles, curry and buk choy among serving bowls. Sprinkle with the green shallot to serve.