This is a family favorite. We love Chinese food, so I am always looking for recipes to make at home. If I achieve this in the crock pot, that is a BONUS! This is one of the recipes. Because we use lean grass fed beef, the slow cooking it real benefit because like venison it is a leaner meat that really works best when marinated or slow cooked for many of the cuts. We double this recipe.
1.5 lb beef, sliced into thin strips
3 cloves of garlic, minced
1 tsp dr. onion
1/2C Tamari Sauce (I use Braggs Liquid Aminos)
1/4C white wine (I have used both dry and sweet, both are good, sweet is better)
1/4C sherry (or red Chinese wine if you are lucky enough to have a source!)
1.5 tsp white wine vinegar
1tsp sesame oil
1tsp dr. ginger + (If you have grated fresh, use 1-2 T instead. This is my preference.)
1/4 tsp pepper
1 tsp dr. red pepper flakes
1.5 tsp peanut butter
3T maple sugar (rapedura, sucanat or brown sugar)
8 green onions, chopped to garnish at the end (Or 1 large onion, cut into large pieces thrown in the pot to cook with th rest of the stuff.)
- Put meat strips in a ziplock bag with cornstarch and toss to coat well and set aside.
- Mix the remaining ingredients in the crockpot.
- Put the coated meat in the crock and toss gingerly to coat with the sauce.
Cook on Low for 4-6 hours
Served over rice, or noodles. I like to serve a green veggie with it like brocc, peas, greens or green beans.