Ingredients2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1⁄2-inch strips
1 small onion, thinly sliced
1⁄3 cup soy sauce
1⁄4 teaspoon salt
2 teaspoons minced fresh ginger
1 small green bell pepper, sliced
1 package (about 3 ounces) mushrooms, sliced
2 tablespoons corn starch
1 can (11 ounces) mandarin oranges, drained and syrup reserved
2 cups beef broth
6 cups steamed rice
Directions
Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1⁄2-quart CROCK-POT® slow cooker as it is browned.
Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper,and mushrooms and cook about 5 minutes. Spoon mixture over beef.
Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in CROCK-POT® slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.
Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.
Join Sandra at Family Corner for more wonderful crock pot recipes..
2 comments:
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