Slow Cooker Asian Beef with Mandarin Oranges The beauty of slow cookers is that they enable you to spend only a few minutes of prep to get a full meal that tastes great. Drop this recipe in before you head off to work, and when you get home, you'll have the most tender meat and tasty veggies. Hands-On Time: 25 minutes Ready In: 10 hours (LOW) or 5 to 6 hours (HIGH) Yield: 6 servings Ingredients - 2 tablespoons vegetable oil - 2 pounds boneless beef chuck, cut into 1/2-inch strips - 1 small onion, thinly sliced - 1/3 cup soy sauce - 1/4 teaspoon salt - 2 teaspoons minced fresh ginger - 1 small green bell pepper, sliced - 1 package (about 3 ounces) shiitake mushrooms, sliced - 1 head bok choy, cleaned and chopped - 1 can (5 ounces) sliced water chestnuts, drained - 2 tablespoons corn starch - 1 can (11 ounces) mandarin oranges, drained and syrup reserved - 2 cups beef broth - 6 cups steamed rice Directions Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1/2-quart slow cooker as it is browned. Add onion to same skillet. Stir over medium heat until softened. Next, add soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon mixture over beef. Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender. Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.
_______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
