SLOW COOKER BEIJING BEEF

Slow Cooker Beijing Beef image

Flank steak, peppers and onions tossed in a sweet and tangy sauce.

Provided by Elyse

Yield 6-8

Number Of Ingredients 15

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Ingredients

1 1/2 pounds flank steak (cut into thin strips)
1/4 cup cornstarch
1 red bell pepper (cut into bite-sized pieces)
1 onion (cut into bite-sized pieces)
1/2 cup water
1/4 cup sugar
3 Tablespoons ketchup
6 Tablespoons Hoisin sauce
1 Tablespoon soy sauce
1/2 Tablespoon oyster sauce
2 Tablespoons apple cider vinegar
4 teaspoons sweet chili sauce
4 teaspoons minced garlic
6 cups cooked rice
Sesame seeds - optional garnish

Steps:

Spray slow cooker with nonstick cooking spray.
Place cornstarch in a bowl. Coat each piece of steak in cornstarch and place in slow cooker. Discard any remaining cornstarch.
Sprinkle red bell pepper and onion over steak in slow cooker.
In a medium mixing bowl, whisk together water, sugar, ketchup, Hoisin sauce, soy sauce, oyster sauce, apple cider vinegar, sweet chili sauce and minced garlic.
Pour sauce over steak and vegetables and gently stir to combine.
Cover and cook on high for 2-3 hours or low for 4-6 hours.
Serve over cooked rice.

Nutrition Facts : Servingsize 1 serving, Calories 2160 kcal, Fat 59 g, SaturatedFat 13 g, Cholesterol 3 mg, Sodium 6146 mg, Carbohydrate 354 g, Sugar 96 g, Protein 29 mg