- 2 lbs. beef sirloin, cut into 2 inch strips
- 3 tablespoons vegetable oil
- 2 cloves garlic, fresh, minced
- 1 medium onions, chopped
- 1 cup beef stock
- 2 tablespoon cornstarch
- 2 tablespoons ginger, fresh, grated
- 1 bell peppers, green, cut into strips
- 1 bell pepper, red, cut into strips
- 1 can stewed tomatoes, 15 oz can
- 3 tablespoons soy sauce
- 1 tablespoon worcestershire sauce
- 1 teaspoon sugar
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- 1.5 cups rice (basmati or jasmine), rinsed, dry (1/2cup ea cooked)
- 1 cup chow mein noodles, garnish on top
ingredients
directions
1. Heat oil in a large skillet over medium high heat. Toss cut up meat with a pinch of salt and pepper. Brown one third of the meat strips at a time. Remove meat from skillet and place in a bowl. Repeat until all meat has been browned. Add to slow cooker. |
2. In a small amount of oil, sauté onions and garlic just until translucent and soft. Add to slow cooker. |
3. Miix in cornstarch until dissolved into COLD beef stock. Pour into the slow cooker with meat. Stir in stewed tomatoes, soy sauce, worcestershire sauce, sugar, and salt. Add peppers with an hour or two left of cooking time left to slow cooker. Otherwise peppers will be mushy or too soft. |
4. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. |
5. Serve over 1/2 cup of rice (Jasmine or Basmati). Garnish with chow mien noodles. NOTE: if you are looking for quicker cook time, cook on stovetop on medium heat for about 45 minutes |
6. NOTE: can serve with other asian vegetables like snow peas, mini corn, water chestnuts, broccoli, mushrooms, toasted sesame seeds, sesame seed oil. |
Keywords
gnvdc, kev, jo, gnvdc2
