2 tbsp plain flour
1 tsp Chinese five spice powder
1 kg chuck steak, cut into 5cm pieces
1/4 cup peanut oil
3 onions, finely diced
5 cloves garlic, finely diced
4cm piece ginger, peeled and grated
1 large capsicum, finely diced
3/4 bunch spring onions, finely sliced (plus extra finely sliced for garnishing)
2 long green chillis, seeds and membrane discarded finely chopped
75g brown sugar or Chinese rock sugar
1/3 cup Chinese rice wine (Shaoxing)
1 cinnamon quill
1/3 cup dark soy sauce
4 cups beef stock
3-4 tbsp peanut butter
3-4 tbsp hoisin sauce
Chinese vegetables to serve
Combine the flour and five spice powder with a teaspoon of salt. Place the beef with the flour mix into a plastic bag and shake to coat. Shake off any excess and reserve flour left.
Heat 2 tbsp peanut oil in an ovenproof dish over medium-high heat and cook beef in batches until brown all over (3-4 minutes). Remove and set aside.
Add 2 tbsp peanut oil into the ovenproof dish and fry onion and capsicum, stirring repeatedly, for a couple of minutes until onions have softened. Add the garlic, ginger, spring onions and chillis, cook stirring for another minute. Stir in the reserved flour, peanut butter, hoisin sauce, sugar, rice wine, cinnamon, soy sauce and beef stock. Return the beef and increase heat to bring to the boil. Cover and transfer to oven. Bake 150 degrees celcius for 2 - 21/2 hours or until beef is tender.
Serve dish garnished with shredded spring onion and chilli and serve with Chinese greens (boy choy, choy sum etc).