In a small bowl combine the Chinese 5-spice, garlic granules, paprika, sweetener, mixed herbs, chilli powder and salt. Add the beef to a bowl and sprinkle over the spice rub, massage into the beef to coat well. Cover and pop into the fridge for a minimum of 1 hour (the longer the better to really develop the flavours!).
Preheat the oven to 170ºC. Once the beef has marinated, spray a frying pan with low-calorie cooking spray and set on a medium heat. Sauté the onion and pepper for 5 minutes.
Add the beef, garlic and red chilli and brown on all sides for 3 minutes.
Add the stock pot and boiling water along with the tomato puree, soy sauce and sriracha sauce. Pour into the pan and bring to the boil.
Transfer to an ovenproof dish and cover with a lid or tightly fitting foil. Cook for 1½ hours, stir, cover again and cook for a further 1½ hours. The beef should be tender and the sauce thickened.
When the beef is nearly finished, prepare the salad. Add the couscous to a bowl and pour over the boiling water cover and leave for 5 minutes. Add the soy sauce, rice vinegar, lime juice, sweet chilli and mayonnaise to a small bowl and mix until smooth.
Add all the vegetables and coriander to a bowl and fluff up the couscous before adding to the vegetables. Pour over the dressing and toss to coat.
Serve the beef with the salad.