Savory Chinese Beef Crock Pot Recipes

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.

Steps:

• Thinly slice the sirloin.
• Wash all the fresh vegetables.
• Finely chop the onions (or leek).
• Place the sirloin in the slow cooker, 3-6 quarts size pot.
• Pour broth, soy sauce, ginger and onion over the beef.
• Cover and cook on low, 6-7 hours.
• Uncover and turn to high. Mix cornstarch and water in a small measuring cup.
• Stir this mixture with the hot sauce into the cooker.
• Leaving lid slightly ajar, cook on high for 15 minutes until thickened, stirring occasionally.
• During last 5 minutes of thickening add sprouts, pea pods, water chestnuts and shoots.
• Cook 5-10 minutes until hot.
• Serve in individual bowls over Chinese noodles.

Steps:

• Place beef in a slow cooker. Stir cream of mushroom soup, dry onion soup mix, onion, garlic, cremini mushrooms, and ginger ale in a bowl until thoroughly combined and pour the mixture over the beef.
• Cover, set slow cooker to High, and cook for 1 hour; turn cooker down to Low and cook for 5 more hours.