Making those long hot days a bit easier
I'm a big fan of the slow cooker, particularly in mid summer. Who wants their oven on for hours when it is 45C out there? Never being a fan of salad I like my food hot. This is a big go to for me. Prepare it in the morning and pop it in the slow cooker and there's your tea when you get home! Being a bit neurotic about leaving appliances on all day and the fire risk, I usually leave it on the sink to cook safely.
Serve it with cous cous, rice, pasta or mashed potato. Being a bit of a pasta pig, I like risoni with it. Enjoy!
Beef and Marinade
ReplyDelete▢ 250g beef steak (rump, scotch or flank), sliced into 3mm slices (Note 1)
▢1 tsp soy sauce
▢1 tsp cornstarch/cornflour
▢1 tsp vegetable oil
Sauce
▢2 tsp cornflour / cornstarch
▢1/4 cup water
▢2 tbsp soy sauce (light or all purpose, NOT dark)
▢1/4 cup chicken broth
▢1 1/2 tbsp Chinese cooking wine or dry sherry, or more chicken broth (Note 2)
▢3 tbsp / 1/4 cup brown sugar, lightly packed
Crispy Beef
▢1/4 – 1 1/2 cups vegetable oil (Note 1)
▢1/4 cup cornstarch/cornflour
Stir Fry
▢1/2 tsp ginger, finely minced
▢2 garlic cloves, crushed
▢2 spring onions, cut into 1 1/2″ / 4cm pieces on the diagonal
Lets go!
Directions:
Pour beef strips into resealable bag with the cornflour & shake to coat evenly & set aside for 10 minutes.
Put oil in a pan and brown the beef for 2-3 mins.
Put spring onions, beef and onion in the slow cooker.
In a bowl mix the soy sauce, hoisin, brown sugar, garlic, water, sesame oil and ginger then pour over the beef.
Cook on low for 4 hours.
Serve with rice/noodles and stir fry veg.