Slow Cooker Asian Ginger Beef

If you enjoy chinese and asian food, you will love this. A deliciously hearty beef broth, with an asian twist. The liquid you add is your choice, so experiment with different types and leave a comment to us know which you enjoyed the most!


Servings
6 servings


Ingredients

• 700 grams Braising steak (or any stewing beef)
• 4 Carrots
• 1 Sweet red pepper
• 2 handfuls Sugar snap peas
• 2 Cloves of garlic
• 400ml Your choice of liquid (For example Ale, red wine)
• 1 tablespoon Soy sauce
• 6 Spring onions
• 1 teaspoon Sesame oil
• Fresh ginger
• 1 tablespoon Beef gravy granules
• 1 tablespoon Corn flour
• 1/4 teaspoon Black and Red pepper

Directions

1. Peel the carrots and chop into generous sized chunks and slice the pepper into finger sized strips.
2. Roughly chop the spring onions and mince or crush the garlic and ginger.
3. Slice the beef into finger sized chunks.
4. Add a little sesame oil to a pan and place it on a medium heat. Add the beef to the pan and sprinkle with the black and red pepper. Cook lightly until browned all over.
5. Add the beef to the slow cooker along with the carrots, pepper slices, and spring onions.
6. Put the pan back on the heat and add your choice of liquid (we prefer something like a light ale).
7. Add the soy sauce, gravy granules, garlic and ginger to the pan. Bring the liquid to a light simmer and scrape the bottom of the pan to de-glaze.
8. Pour the liquid into the slow cooker and give it a quick mix.
9. Cook on low for 8 hours.
10. 30 minutes before the end of cooking, add the cornflour and stir it in.
11. When cooking has finished, add the sugar snap peas and serve with fluffy white rice.