1 pound ground beef, 95% lean meat ( 93% lean 7% fat lean ground (extra beef) )
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon ginger ( minced )
1 tablespoon tomato paste
1/4 cup brown sugar
1/4 cup soy sauce
1/4 teaspoon red pepper flakes to taste
green onion ( for garnish )
Add beef to slow cooker and break it up into small chunks with a spoon.
In a small bowl, stir together the brown sugar, soy sauce, sesame oil, garlic powder, red pepper, ginger and tomato paste. Stir into the slow cooker and really coat the beef.
Cover and cook on LOW for about 3-4 hours.
Stir again, breaking up chunks.
5. Serve beef and sauce over rice and garnish with green onion.
3-4 Boneless Chicken Breasts, chopped into small pieces
3 Tablespoons Cornstarch
2 Tablespoons vegetable oil
1 t rice wine vinegar
2 Tablespoons Soy Sauce
½ teaspoon sesame oil
¾ cup orange marmalade
3 T brown sugar
½ teaspoon salt
pinch of pepper
In a bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt and pepper. Set aside.
In a ziplock bag, add the cornstarch and chicken. Shake to coat. Pour vegetable oil in the skillet and brown the sides of the covered chicken. The chicken doesn’t need to be fully cooked since it is going in the crockpot.
After the chicken is done cooking, pour the pieces into the crockpot. Then cover the chicken with the sauce mixture and give the pot a stir.
Cook on low 4-5 hours or high 2-3 hours.
1 lb. boneless, beef chuck roast, sliced into thin strips
1 cup beef consumme or beef broth
½ cup low sodium soy sauce
⅓ cup dark brown sugar
1 tbsp. sesame oil
3 garlic cloves minced
2 tbsp cornstarch
3 cups Frozen Broccoli Florets
1 cup cashews
1 cup frozen carrots
White or brown rice, cooked
In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
Turn the crockpot on low and cook for about 6 hours. You don’t want to cook the beef too long or it will start to shred.
When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. Add the broccoli, cashews and carrots and stir. Cook an additional 30 minutes so that the sauce can thicken and frozen broccoli and carrots can cook. You don’t want to add the broccoli until the very end or it will be mushy. If you are using fresh broccoli, steam before or add about an hour before it is done cooking to heat through.
Serve over rice and enjoy!
1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Sesame Oil
½ teaspoons mince Garlic, Cloves
½ cups Soy Sauce
½ cup beef broth
¾ cups Brown Sugar
¼ cup onion, chopped
¼ teaspoon red pepper flakes
sesame seeds and green onions, for garnish
Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)
Place beef in a crock pot. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stove top with the corn starch mixture. Boil until your desired consistency is reached).
Add broccoli to the crock pot. Stir to combine. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
Serve over hot cooked rice.