Asian Beef Crock Pot Recipes

Steps:

• Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
• Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
• Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.

Steps:

• Cut the steak across the grain into 1/4 inch slices.
• In a bowl, combine pepper, salt, garlic and sugar, stir.
• Put your steak slices in the mixture and toss.
• Put steak into crockpot, add beef broth and stir.
• Add teriyaki, soy and hoison sauce, stir.
• Add chopped onions and sliced red pepper, stir.
• Cover and cook on low for 5-7 hours depending on your crock pot.
• Serve over noodles or rice.
• Enjoy.

Steps:

• In a 5-6 quart slow cooker, place all potatoes and top with the beef brisket.
• In a small bowl, combine hoisin sauce, salsa, tapioca and garlic and pour over the meat.
• Spread sauce evenly over the meat.
• Cover and cook on low for 10 hours or on high for 5 to 5 1/2 hours.
• Remove meat from cooker to a cutting board and cut across the grain into slices.
• Serve cooking liquid over the meat and potatoes.

Steps:

• Season short ribs with salt and pepper on both sides.
• Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
• Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
• Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
• Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
• Pour sauce over short ribs and sprinkle sliced green onions on top.

Steps:

• Slice onions, keeping the sliced white bottoms and green tops separate. Heat oil in large skillet on medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally and adding garlic for the last minute. Stir in teriyaki sauce, bell peppers, crushed pepper and white onion slices. Pour into Slow Cooker sprayed with cooking spray; cover with lid.
• Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
• Mix cornstarch and dressing until blended. Add to Slow Cooker along with the snow peas and nuts; stir. Cook, uncovered, 10 min. or until slightly thickened. Serve over rice, topped with green onion slices.

Steps:

• In a greased 4- or 5-qt. slow cooker, whisk together the first 8 ingredients. Add short ribs and turn to coat; cook, covered, on low until meat is tender, 6-7 hours. If desired, serve with ramen noodles and optional toppings.