Place a frying pan or casserole dish on the hob for 1 min. When warm, drizzle in 1 tbsp oil and add the diced braising steak. Fry for 8 mins, turning every now and then, till browned on all sides. Fill your kettle and boil it.

While the steak is browning, peel and thinly slice 1 onion. Peel and grate 1 garlic clove and the thumb of ginger (save the remaining onion and garlic for later). From this point on, follow the method for the slow cooker or the hob.

Slow cooker^ Place the browned beef into a 3½ ltr slow cooker. Add the onion, garlic and ginger. Pour in the teriyaki sauce and 300ml boiling water and crumble in the stock cube. Add 1 tsp China 5 spice and stir together well. Pop the lid on. Set the slow cooker to medium and cook for 6-7 hrs. For a faster stew, set the slow cooker to high and cook for 5-6 hrs, or set to low and cook for 8-10 hrs.

When the beef has 20 mins left, spoon 2 tbsp of the cooking liquid into a mug. Stir in 1 tbsp cornflour then stir it back into the beef. Put the lid back on and cook for 20 mins to thicken the sauce.

Meanwhile, prepare the rice. Rinse it under cold water then tip it into a pan. Pour in 600ml boiling water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 8 mins till all the water has been absorbed. Take off the heat and leave in the pan, lid on, for 3-4 mins to finish cooking the rice.

While the rice is cooking, peel and finely chop the remaining onion. Peel and crush the remaining garlic. Trim the Brussels sprouts and remove any ragged leaves. Finely shred the sprouts.

Place a large frying pan or wok on a medium heat for a few mins then pour in 1 tbsp oil. Add the onion and cook for 3 mins till just softened. Add the garlic and sprouts and stir fry for 3-4 mins till just softened and bright green.

Tip the cooked rice into the pan and stir. Make a well in the centre of the pan and pour in ½ tbsp oil. Crack in the eggs, then beat to break them up. Leave for 1 min to set on the bottom then stir through the rice, scraping the bottom of the pan.

Spoon the rice into warm shallow bowls and top with the teriyaki beef and plenty of sauce to serve.

On the hob^ Lift the beef out of the pan and set aside on the plate. Add the onion to the pan and cook gently for 6 mins till softened and lightly coloured, adding a splash of water if the onion starts to stick. Add the garlic and ginger to the pan and stir fry for 2 mins.

Add the beef back to the pan. Pour in the teriyaki sauce and 300ml boiling water and crumble in the stock cube. Add 1 tsp China 5 spice and stir together well. Pop the lid on. Cook on a medium-low heat, stirring every now and then, for 1 hr, till the beef is tender. Add more liquid if you need to.

When the beef has 20 mins left spoon 2 tbsp of the cooking liquid into a mug. Stir in 1 tbsp cornflour and stir back into the teriyaki beef. Put the lid back on and cook for 20 mins to thicken the sauce.

Meanwhile, prepare the rice following the method in step 3, overleaf.

While the rice is cooking, peel and finely chop the remaining onion. Peel and crush the remaining garlic. Trim the sprouts and finely shred them.

Place a large frying pan or wok on a medium heat for a few mins then pour in 1 tbsp oil. Add the onion and cook for 3 mins till just softened. Add the garlic and sprouts and stir fry for 3-4 mins till just softened and bright green.

Tip the cooked rice into the pan and stir. Make a well in the centre of the pan and pour in ½ tbsp oil. Crack in the eggs, then beat them to break them up. Leave for 1 min to set on the bottom then stir, scraping the bottom of the pan. Stir the egg through the sprout fried rice.

Spoon the rice into warm shallow bowls and top with the teriyaki beef and plenty of sauce to serve.