Slow Cooker Orange Beef Recipes

Steps:

• Place the first seven ingredients in a 5- or 6-qt. slow cooker. Combine orange juice, honey, ginger, cinnamon, pie spice, orange zest and salt; pour over top and mix well., Cover and cook on low until vegetables are tender, 5-6 hours. Dollop servings with yogurt if desired.

Steps:

• Place brisket in a 6-qt. slow cooker. In a small bowl, mix remaining ingredients; pour over brisket. Cook, covered, on low 7-9 hours or until tender., Transfer brisket to a platter; keep warm. Discard cinnamon stick. Skim fat from cooking juices. In a blender, cover and process cooking juices until pureed; pour into a small saucepan. Bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally. Cut beef diagonally across the grain into thin slices; serve with sauce.

Steps:

• Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
• Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
• Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
• In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
• Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.

Steps:

• Place meat in a zip top bag with soy sauce, ginger, honey and orange juice. Refrigerate overnight.
• Transfer contents of bag to 4 qt slow cooker. Add peppers, onions and bok choy. Cover and cook on low 6-7 hours or high 3-4 hours, until meat is very tender. Serve over rice.

Steps:

• Place beef in a 4-qt. slow cooker. Add the mushrooms, onion and chiles. In a small bowl, combine the brown sugar, orange juice, soy sauce, vinegar, cornstarch, ginger, oil and garlic. Pour over meat., Cover and cook on high for 5-6 hours or until meat is tender, adding snow peas during the last 30 minutes of cooking. Stir in orange zest. Serve with rice.

Steps:

• Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
• Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
• Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
• Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Steps:

• Place all ingredients into a slow cooker or crock pot. Make sure the meat is covered with water (top up if necessary). Cook on low for 8-10 hours or high for 5-6 hours.
• Or for non crock pot:.
• First, cover the meat in water (only) and boil for an hour to reduce the salt. Tip the water out then add fresh water and the rest of the ingredients to finish cooking. Bring back to the boil, then reduce heat and simmer for 2-3 hours or until meat is tender.
• Serve with steamed carrots, broccoli, cauliflower, cabbage etc. with white sauce.