Best Slow Cooker Beijing Beef Recipes

PANDA EXPRESS BEIJING BEEF

Steps:

• Cut the flank steak against the grain into thin 1/4 inch slices.
• In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
• To make the Beijing Beef Sauce, in a small bowl whisk together the 1/2 cup water, 1/4 cup sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.
• After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
• Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don't mind using more oil, go for a bigger pot and you can fry these up much faster).
• With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
• Fry the slices, in batches, until golden brown (2-3 minutes).
• Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.
• Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
• Add the garlic in and continue to cook a few more seconds until fragrant.
• Remove the veggies and put them with the beef on a plate.
• Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
• Add the beef and vegetables into the sauce and toss to combine.
• Serve immediately.

SLOW COOKER BEIJING BEEF

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.

SLOW COOKER MONGOLIAN BEEF

Steps:

• Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.