SLOW-COOKER ASIAN BEEF
A classic American staple-pot roast-gets a flavor update from easy-to-find Asian ingredients. This sweet and savory shredded beef is perfect served over rice with a sprinkle of sesame seed and green onions.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1/2 g
SLOW-COOKER CHINESE BEEF AND BOK CHOY
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat.
- Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice.
SLOW-COOKED ASIAN BEEF WITH SWEET POTATO
From a fantastic site I stumbled upon the other day. I'm posting the original recipe but I made it slightly differently-same amount of sauce, but only enough meat and sweet potato for the two of us as we love tons of sauce over our rice.
Provided by JustJanS
Categories Curries
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160°C Heat a large flameproof ovenproof pan over a high heat, spray with oil. Add beef in batches. Cook until browned. Remove and set aside.
- Return pan to a medium-high heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes. Add garlic, ginger and curry paste. Cook for 1 minute. Return beef to pan. Add tomatoes and water and fish sauce or soy sauce if using. Stir to combine and bring to the boil. Cover and place in oven for 1 hour.
- Add sweet potato, stir, and return to oven for 30 minutes. Remove and stir through sugar. I garnished with a little chopped fresh coriander and basil but it wasn't in the recipe.
- Serve with rice and vegetables.
ASIAN BEEF (CROCK POT)
Excellent Mild Asian flavor. If you like it more kicked up, double the amount of garlic, teriyaki, soy and hoisin sauce. This recipe has been updated because the ingredients were originally for 1/2 lb steak.
Provided by EdandTheresa
Categories One Dish Meal
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
SLOW-COOKER COLOMBIAN BEEF AND SWEET POTATO STEW
Cinnamon, cloves, apricots and sweet potatoes create the tasty twist to a homey beef stew.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 6
Number Of Ingredients 13
Steps:
- Remove excess fat from beef. Cut beef into 1-inch pieces. Sprinkle beef with salt and pepper. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown.
- In 4- to 5-quart slow cooker, mix beef and remaining ingredients except apricots and parsley. Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
- Stir in apricots. Cover; cook on Low heat setting about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley.
Nutrition Facts : Calories 270, Carbohydrate 27 g, Cholesterol 45 mg, Fiber 4 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg
SPICY ASIAN BEEF AND NOODLES
This recipe is from the National Cattlemen's Beef Association (Tip: If sugar-snap peas are not available, fresh pea pods may be substituted.)
Provided by Ishi3179
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook vermicelli according to package directions; drain.
- Keep warm.
- Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1" wide strips.
- Heat water in large nonstick skillet over medium-high heat until hot.
- Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
- Remove from skillet.
- Heat same skillet over medium-high heat until hot.
- Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
- (Do not overcook.) Remove from skillet.
- Repeat with remaining beef.
- Combine stir-fry sauce and red pepper in same skillet.
- Return all beef and vegetables to skillet; heat through.
- Toss with vermicelli.
ASIAN BEEF BRISKET (CROCK POT)
Make and share this Asian Beef Brisket (Crock Pot) recipe from Food.com.
Provided by Oolala
Categories Yam/Sweet Potato
Time 10h10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 463.1, Fat 15.3, SaturatedFat 5.3, Cholesterol 123.5, Sodium 567.4, Carbohydrate 35.4, Fiber 3.5, Sugar 10.7, Protein 43.9
JACQUIE'S SLOW COOKER BEEF STEW WITH SWEET POTATOES
The mild sweetness of the sweet potato really complements the beef well and adds far more nutrients to this beef stew than regular potatoes.
Provided by Jacquie Garel
Categories Soups, Stews and Chili Recipes Stews Beef
Time 5h30m
Yield 10
Number Of Ingredients 14
Steps:
- Place celery, sweet potatoes, and carrots in the bottom of a slow cooker.
- Combine stew meat and flour in a gallon-sized resealable plastic bag; toss to coat.
- Heat oil in a large skillet over medium heat. Add beef to hot skillet and cook for 2 to 3 minutes. Add onion; cook and stir until beef is evenly browned on all sides and onion has softened, 3 to 7 minutes more. Transfer beef and onion to the slow cooker.
- Combine broth, wine, and Worcestershire sauce in a bowl; pour into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Pour the skillet contents over meat in the slow cooker. Add garlic, bay leaves, rosemary, and onion soup mix.
- Cover and cook on High until meat and vegetables are tender, about 5 hours.
Nutrition Facts : Calories 336.1 calories, Carbohydrate 31.8 g, Cholesterol 50.1 mg, Fat 14 g, Fiber 4.7 g, Protein 18.3 g, SaturatedFat 5.2 g, Sodium 432.9 mg, Sugar 6.7 g
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