SLOW-COOKER ASIAN BEEF
A classic American staple-pot roast-gets a flavor update from easy-to-find Asian ingredients. This sweet and savory shredded beef is perfect served over rice with a sprinkle of sesame seed and green onions.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
- Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
- Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.
Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1/2 g
MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS
These short ribs were born to braise, and fortunately, that's what the slow cooker does best! Get your Asian flavor fix with this yummy, filling short rib rice bowl.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20h45m
Yield 8
Number Of Ingredients 18
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months.
- Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months.
- Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed.
- Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours.
- Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain.
- Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
- Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 18 g, TransFat 0 g
MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 20
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months. 2 Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months. 3 Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed. 4 Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours. 5 Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain. 6 Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid. 7 Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.
SLOW-COOKER ASIAN-STYLE BEEF
Simmered in an Asian-inspired blend of toasted sesame dressing, garlic and teriyaki sauce, chunks of beef get meltingly tender in the slow cooker.
Provided by My Food and Family
Categories Beef
Time 5h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Slice onions, keeping the sliced white bottoms and green tops separate. Heat oil in large skillet on medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally and adding garlic for the last minute. Stir in teriyaki sauce, bell peppers, crushed pepper and white onion slices. Pour into Slow Cooker sprayed with cooking spray; cover with lid.
- Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
- Mix cornstarch and dressing until blended. Add to Slow Cooker along with the snow peas and nuts; stir. Cook, uncovered, 10 min. or until slightly thickened. Serve over rice, topped with green onion slices.
Nutrition Facts : Calories 410, Fat 15 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 35 g
SLOW-COOKER ASIAN BEEF ROAST WITH CABBAGE AND PASTA
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle beef with 1/2 teaspoon of the garlic salt and the pepper. Pour water into slow cooker; place beef in center.
- In small bowl, stir together hoisin sauce, soy sauce, gingerroot, sesame oil, red pepper and remaining 1/2 teaspoon garlic salt. Pour over top and sides of beef. Arrange carrots around beef. Arrange cabbage wedges in single layer on top of beef and carrots.
- Cover; cook on Low heat setting 7 to 8 hours.
- Increase heat setting to High. Using slotted spoon, transfer vegetables from slow cooker to serving bowl; cover with foil. Transfer beef from slow cooker to cutting board; cover with foil. Let stand 5 minutes before cutting beef.
- Meanwhile, break pasta in half; add to sauce in slow cooker, pushing pasta below surface of sauce. Cover; cook on High heat setting 9 to 11 minutes or until pasta is tender.
- Cut beef across grain into slices. Serve beef, pasta and vegetables with any remaining sauce. Garnish with sesame seed, bell pepper and green onions.
Nutrition Facts : Calories 590, Carbohydrate 40 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 3 g, Protein 48 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 9 g, TransFat 1 g
SLOW COOKER ASIAN SHREDDED BEEF
Categories Beef
Number Of Ingredients 9
Steps:
- Stir together the broth, hoisin sauce, soy sauce, vinegar, ginger and red pepper in a 4-6 quart slow cooker. add the beef and cook on low about 8 hours or until tender
- Skim off fat. Remove beef and shred it. Return to cooker
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