Slow Cooker Chinese Orange Beef
Source of Recipe
Woman's Day magazine, June 2, 2009
Recipe Introduction
This was really good and truly easy. Because it is cooked in a slow cooker, the texture is more like Chinese pot roast, but the flavor is good and we enjoyed this a lot. I did need to add a cornstarch slurry to thicken up the sauce. The next time that I make this I think that Ill add some dried orange peel and double the garlic. I served it with Ramen noodles.
EDITED TO ADD: When I made this June 2013, Mike really did not like it. It turned out very dry, which I could fix, but he really did NOT care for the flavor either. Don't make again.
List of Ingredients
1 slow-cooker liner
2 lb cubed beef stew meat
1⁄2 cup teriyaki sauce
1⁄2 cup orange marmalade
1 tsp each minced garlic and fresh ginger
1 red pepper, cut in 1⁄2-in.-thick strips
6 oz snow peas, strings removed
4 scallions, thinly sliced
Recipe
Line a 3-qt or larger slow-cooker with liner. Add the beef, teriyaki sauce, orange marmalade , garlic and ginger to slow-cooker. Cover and cook on low 8 to 10 hours until beef is tender.
Turn to high. Stir in pepper strips and snow peas; cover and cook on high 10 minutes until vegetables are crisp-tender. Top with scallions. You may need to precook the snow peas slightly so that they get cooked enough, depending on how tender you like them. I just chucked the little bag of them into the microwave for a couple of minutes (this was the cook in the bag kind from Trader Joes).
Serves 4.
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