On Sunday, September 8, 2013 7:36:16 AM UTC+10, Paul M. Cook wrote:
> "Timo" > wrote:
> >
> > If other always-in-the-cupboard ingredients are allowed, I'd slow-cook the
> > beef in soy sauce and rice wine with garlic, chilli, star anise and sugar.
> > Put the mushrooms in there too, maybe for the last 10 minutes.
[...]
> Gotta keep the carbs down. Marinating would be good for this meat.

The Korean version (which would be without the rice wine and star anise) is changjorim, usually cooked with beef shin. I like it. It's the inspiration for my Sinified version above (which, without the chilli, is how I usually cook pork belly).

Might be on the salty side to have without rice.

(I'm currently making something similar for breakfast - thanks for the inspiration!)