Prep time: About 10 minutes
Cooking time: 8 hours in the slow cooker/2 to 2.5 hours in the stove top
Calories per serving: Only 305 per serving (based on 4 servings)
Who doesn’t love a good beef dish? I know I go crazy for really tender, flavorful beef dishes. The weather is also getting colder so it just makes the most sense to utilize one of my most favorite kitchen gadgets, the slow cooker.
So here’s one for you, beef lovers! It’s really easy and tasty, so what are you waiting for? Let’s get cooking 🙂
1 to 1.5 lbs. beef chuck or braising beef, cut into 2 inch cubes
1/3 cup light soy sauce
1 tsp. sesame oil
1 tbsp rice vinegar
1 tbsp cornstarch
1.5 cups Crinkle Cut Carrots
½ cup yellow onion, sliced
1 tbsp garlic, minced
½ cup sweet baby bell peppers, diced
3 stalks of green onion, sliced thinly
Place cornstarch in a shallow dish. Roll beef cubes on the cornstarch until all pieces are slightly coated.
Mix soy sauce, sesame oil and rice vinegar in a small mixing bowl. Put in the soy sauce mixture into the crock pot. Then, place all the beef cubes, onions, garlic in. Cover the crock pot, put the settings on low, and cook for 8 hours.
During the last hour, put in the carrots and bell peppers. I do it this way because it helps keep the veggies crisp.
If you are using the stove top, you can let the beef simmer on medium heat for about 15 minutes, then turn heat on low and keep cooking for about an hour and 45 minutes to 2 hours. You would also want to stir occasionally to make sure the beef doesn’t stick to the bottom of the sauce pan. You would want to put in the veggies in the last 30 minutes of your cooking time.
Serve with warm rice. Top with sesame seeds and green onion. I also put in some sriracha sauce and fried an egg to mimic a bibimbap (Korean) dish.
Eat well and be well. – Ella Bella