Slow Cooker Spicy Beef Recipe2022-02-16
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
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1 People rated this recipe
This information is per serving.
Saturated Fat3.8 g
Trans Fat2.2 g
Unsaturated Fat1.5 g
Slow cooker spicy beef recipe. Chunked beef with vegetables and spices cooked in a slow cooker. Very easy and delicious beef recipe. This recipe is adapted from http://www.slimmingeats.com/blog/slow-cooked-spicy-asian-beef
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How to Cook Spicy Beef in a Pressure Cooker
makes 4 servings
Ingredients: 1½ pounds (720 g) braising beef, chunked, 1 tablespoon (15 ml) cornstarch, 1 teaspoon (5 ml) sesame oil, 3 cloves garlic, peeled and crushed, 1-2 Thai red chilies, seeded and chopped, 2 teaspoons (10 ml) grated ginger, 2 tablespoons (30 ml) dark soy sauce, 2 tablespoons (30 ml) light soy sauce, 1 tablespoon (15 ml) rice vinegar, 1/2 cup (125 ml) low-sodium beef stock, 1 tablespoon (15 ml) maple syrup, freshly ground black pepper, to taste, 1 green bell pepper, seeded, cored and sliced, 1 red bell pepper, seeded, cored and sliced 1 yellow onion, peeled and roughly chopped, chopped green onions
Instructions: Place the chunked beef in a Ziplock. Add cornstarch and toss well. Place the seasoned meat in the electric pressure cooker.
In a medium mixing bowl, combine the sesame oil, garlic, ginger, chili, soy sauce, rice vinegar, beef stock, and maple syrup. Mix well and pour the soy mixture over the seasoned beef. Stir in sliced bell peppers and onions.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 25 minutes.
Turn off the pressure cooker. Open the lid, using the Natural Release Method. Allow staying for 10 minutes. Season cooked spicy beef with salt and black pepper. Stir well. Transfer cooked beef and vegetables to serving plates. Sprinkle with chopped green onions. Serve hot.
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Slow Cooker Spicy Beef Recipe
- 1½ pounds (720 g) braising beef, chunked
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 3 cloves garlic, peeled and crushed
- 1-2 red chilies, finelly chopped
- 2 teaspoons grated ginger
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1/2 cup (125 ml) low-sodium beef stock
- 1 tablespoon maple syrup
- 1 red bell pepper, cored, seeded and sliced
- 1 gren bell pepper, sliced
- 1/4 teaspoon freshly ground black pepper
- 1 yellow onion, peeled and roughly chopped
- chopped green onions
Place the beef in a ziplock bag. Add the cornstarch and toss well. Place the seasoned meat in a 6-quart (6 l) slow cooker.
In a medium mixing bowl, combine the sesame oil, garlic, ginger, chili, soy sauce, rice vinegar, beef stock, and maple syrup. Mix well and pour the soy mixture over the beef in the slow cooker.
Cover the pot and cook on a low-heat setting for 7-8 hours, adding a bell pepper during the last hour.
Turn off the slow cooker and open the lid. Season the spicy beef with salt and black pepper, to taste. Stir well.
Transfer cooked beef and vegetables to serving plates. Sprinkle with chopped green onions. Serve hot.