Seven Flavor Slow Cooker Beef

Combine onions, rice wine, soy sauce, bay leaves, turmeric, pepper, and five spice powder until well mixed. Place beef in a bowl or plastic bag and cover with marinade mixture. Seal and refrigerate overnight.

Remove beef from the marinade, and reserve marinade. Heat vegetable oil in wok or skillet over high heat. Pat beef dry with paper towels and add to oil. Cook, turning as necessary, until brown on all sides, about 2 minutes per side.

Discard pan drippings and add reserved marinade, scraping up browned bits. Transfer mixture to slow cooker and simmer over low heat 8-10 hours.

At end of cooking time, remove the beef to a serving dish. Add the remaining rice wine and dissolved cornstarch to the slow cooker and cook over high heat until the sauce boils and thickens. Serve sauce alongside beef with rice.