Ginger Beef and Vegetables
1/2-3/4 Pounds Beef Steak (Cheap Cut)
3-5 Cloves Garlic
1 1/2 Cups Beef or vegetable stock
3 Tablespoons Soy Sauce
2 Inches Ginger Root
Pepper to taste
3 Tablespoons Hoisin Sauce
1-2 Tablespoons Honey
1-2 Tablespoons Sesame Oil
1-2 Tablespoons Rice Vinegar
1 Cup Mixed diced Veggies*
3 Tablespoons Water
3 Tablespoons Corn Starch
Sliced Green Onions, for garnish
Sesame seeds, for garnish
*Try a mix of diced bell peppers, broccoli, edamame, corn, peas, mushrooms, celery, carrots, etc or just pick your favorite veggie.
Lightly mist the insert of the slow cooker with cooking spray.
Finely dice or mince the onion, ginger root and garlic, add to the slow cooker and turn to high while we prep everything else. Season well with pepper.
In a small bowl whisk together the broth, with the soy sauce, hoisin sauce, honey, sesame oil, and rice vinegar.
Slice the steak into 1 inch cubes or the size of your choice. Arrange the sliced beef over the onions, ginger root, and garlic in the slow cooker. Season with pepper.
Pour the sauce into the slow cooker. Place the lid on, and cook on low for 4-5 hours, or high for 2-3 hours.
Add the diced mixed veggies and cook for about an additional hour, until veggies are tender.
In a small bowl whisk together the corn starch and water. Stir into the slow cooker and cover and cook for an additional 10-20 minutes.
Serve over cooked rice or noodles with sliced green onion and sesame seeds sprinkled over top as garnish.
What was cooking one year ago?
Baked Italian Salmon