Prepare the beef: Pat the beef cubes dry with kitchen paper. This is crucial for a good sear. Season them lightly with a pinch of salt and the black pepper. The beef should feel dry to the touch before it hits the hot oil.

Sear the meat: Heat the oil in a large frying pan over a medium-high heat until it shimmers. Add the beef in a single layer – you may need to do this in two batches. Do not overcrowd the pan. Sear for 2-3 minutes per side until the cubes are deeply browned. You're looking for a rich, mahogany colour on the outside and you should hear a satisfying sizzle as they cook. The smell at this stage is deeply savoury and promises good things to come.

Build the sauce: Reduce the heat to medium. Add the minced garlic to the pan with the beef and stir for 30 seconds until fragrant. The garlic should smell sweet and nutty, not burnt. Pour in the honey, soy sauce, tomato purée, rice vinegar, and ground ginger. Stir everything together, scraping up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step captures all that flavour.

Transfer to the slow cooker: Tip the beef and all the sauce into the crockpot. Stir to ensure every piece is coated. The sauce will look thin at this stage but will thicken later. Place the lid on securely.

Slow cook: Cook on low for 4 hours or on high for 2 hours. Avoid lifting the lid during the first half of cooking – every time you do, you release heat and extend the cooking time. After 3 hours on low, the beef should be tender enough to pull apart with a fork, and the sauce will have reduced slightly.

Thicken the sauce: In the final 15 minutes of cooking, pour the cornflour slurry into the crockpot. Stir well to combine. Replace the lid and let it cook for the remaining time. The sauce will visibly change from a thin liquid to a glossy, syrupy glaze that coats the back of a spoon beautifully.

Rest and serve: Turn off the slow cooker and let the beef bites sit for 5 minutes. This resting period allows the sauce to fully cling to each piece. Garnish with sesame seeds and sliced spring onions just before serving.