Monday, October 17

Good Eating Monday: Slow Cooker Asian Beef & Vegetables!

Today's recipe try-out is in the slow-cooker right now for dinner! But who can go wrong with slow-cooked beef & veggies served over steamed rice?
This recipe comes from a food blogger called, The Weary Chef, whom I follow on Google+.
It calls for about 2 lbs of flank steak. I found a 1 1/2 lb flank steak for a reasonable cost and that cut up into plenty for the two of us. But you can choose any steak cut that fits your budget, depending on how many people you want to feed, since slow-cookers do wonderful things for any kind of beef!
Since it's just the beef & sauce that get's slow-cooked first, you can either cook your meal slow or fast! If you're planning on being away, set on low and cook 4 to 8 hours as needed. If you want you meal in 2 or 3 hours, set cooker on high! 
(The photo is what it looked like dished up!)
It was sooo delicious I plan on making it again!

Slow Cooker Asian Beef With Vegetables
2 lbs flank steak, cut into strips on the bias
1/4 cup cornstarch
1/2 cup lite soy sauce
1/3 cup water
1/2 cup brown sugar
1/2 teaspoon fresh ground ginger root
2 Tablespoons Olive Oil
2 cloves garlic, minced
2 carrots, sliced very thin (used 1 cup of matchstick carrots)
2 Bell peppers cut into strips  (used 1/2 bag frozen pepper strips)
2 fresh zucchini, sliced, then slices cut in half
1 bunch of green onions to use for garnish

1)  Turn slow-cooker on and spray inside with a oil cooking spray.

2)   In a large bowl combine sliced steak & cornstarch and toss (like a salad) until steak is well coated, then dump this into slow cooker. 

3) Rinse out that bowl and add the soy sauce, water, brown sugar, ginger, olive oil & minced garlic and whisk together. Pour over steak in slow cooker, cover and set to cook.
Low for 4-6 hours (8 if necessary) if you'll be away
High for 2-3 hours for a faster meal

4)  During last 30 to 45 minutes, add carrots, peppers & zucchini.
Cover and cook on high till tender. (I add a tiny bit of extra water at this point, since I noticed the cornstarch that thickened all the existing liquid)  
Carrots are fairly dense, so you'll want to make sure those are tender before serving. Or if you, need dinner really fast, saute veggies till done, stir into beef and serve.

5) Serve over steamed rice with a garnish of sliced green onions.

Eat up, me hearties, yo-ho!

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