August 22, 2013

Slow-Cooker Asian-Style Beef

I absolutely love my crock pot. I tell everyone I know to get one if they don't have one. Are you too busy or too exhausted to cook some nights? Looking for meals after having a baby? Not that good in the kitchen? Do you feel like you're out of ideas on what to make for dinner? Then, my friends, you need to invest in a crock pot!

I mean, look at what comes out of it! Tender, juicy meat. Every single time. I've made pulled pork, orange chicken, beef dip sandwiches, ribs...the list goes on and on. Next I've gotta try dessert. Didn't know you could make dessert in a crock pot? You certainly can! I'll share something with you soon!

So what we have here is some boneless beef chuck. Red peppers, teriyaki sauce, garlic, green onions and red pepper flakes are all you need to get started. I always cook whatever is in my crock pot on low. Everything seems to come out much better that way. After the 6 hours are up, you'll pour some toasted sesame dressing and cornstarch into the base to make a sauce. I paired mine with white rice and steamed peas. It was a winner in our house, even Miss A asked for seconds!

Source: Kraft
Servings: 4

4 green onions, chopped

2 tbsp oil

2 lbs boneless beef chuck or blade roast trimmed, cut into 2-inch pieces

3 cloves garlic, minced

1/4 cup teriyaki sauce

2 red bell peppers, sliced into strips

1/2 tsp crushed red pepper

2 tbsp cornstarch

1/2 cup Asian Toasted Sesame Dressing (I used Kraft's)

2 cups frozen peas

1/2 cup cashews 
Chop onions and separate the white and green. Mince the garlic and slice the red peppers. Heat oil in large skillet on medium-high heat. Add the meat, cooking for 5 min- you just want to brown it for some flavor before you add it to the crockpot. Stir occasionally, making sure to get all sides. Add minced garlic at the last minute, stirring until fragrant. Stir in teriyaki sauce, bell peppers, crushed red pepper and white onion slices. Stir everything together and pour into the crock pot. 

Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. If you're going to make rice, start the rice with 30 minutes left of cooking. Steam your peas and add to the rice.
Mix the cornstarch and toasted sesame dressing in a bowl until blended. Add to the crock pot along with the cashews and stir. Cook uncovered for 10 minutes or until slightly thickened. Top with green onion slices.  

Link up at Kitchenspiration


  1. This looks amazing! I will be trying this weekend! I will let you know how mine turns out!

  2. Perfect meal for us busy mamas!!! Totally making this!

  3. This looks just too delicious! I love my crock pot and I'm always looking for new recipes. I've found one here! Thank you so much for sharing!

  4. I have a crockpot obsession too! Great recipe, definitely trying it this fall :)


  5. That does look delicious, but I specifically wanted to comment on the the lighting and the composition!

  6. I'm always looking for new crockpot recipes and this looks delicious! Thanks for linking-up your Kitchenspiration with us!

  7. YUMMO! This will be good to try when Baby gets here...set it and forget it! LOL! :)


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