Total Preparation Time: 15 to 30 minutes
Ingredients: Beef
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Origin: Asian
Special Features: Crock Pot
Meal Type: Entree
Ingredients
2 tbsp Vegetable oil
2 lbs Boneless beef chuck, cut into 1/2-inch strips
1 Small onion, thinly sliced
1/3 cup Soy sauce
1/4 tsp Salt
2 tsp Minced fresh ginger
1 Small green bell pepper, sliced
1 pkg (about 3 oz) shiitake mushrooms, sliced
1 bunch Bok choy, cleaned and chopped
1 can (5 oz) sliced water chestnuts, drained
2 tbsp Cornstarch
1 can (11 oz) mandarin oranges, drained and syrup reserved
2 cups Beef broth
6 cups Steamed rice
Preparation
1. Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1/2 qt crock pot as it is browned.
2. Add onion to same skillet. Stir over medium heat until softened. Add soy sauce, salt, ginger, bell pepper, mushrooms, bok choy and water chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon mixture over beef.
3. Whisk together cornstarch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in crock pot. Cover and cook on low 10 hours or on high 5-6 hours or until beef is tender.
4. Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.
Cook's Notes
Nutrition Information