Prep 15 mins
Cook 6 hrs
Great Asian meal that is super easy to make, I am posting for our Zaar World Tour. Hope you like.
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon garlic powder
- 1 teaspoon tarragon leaf
- 1⁄2 teaspoon Chinese five spice powder
- 1⁄4 teaspoon sugar
- 1 1⁄2 lbs beef flank steak, sliced into thin strips
- 1⁄2 green bell pepper, sliced into strips
- 3⁄4 cup chicken stock
- 2 bay leaves
- 2 tablespoons cornstarch
- 3 tablespoons water
- Combine the first 6 ingredients and blend well.
- Take your steak strips and coat them well with the spice mix.
- Put meat in the slow cooker and add the pepper strips, broth and bay leaves.
- Cover and cook on low for 6-8 hours then remove the bay leaves and throw away.
- Dissolve the cornstarch in water and stir into crock pot.
- Turn temp to high and cover/cook on High until thickened.
- Serve over rice or noodles.
This was delicious. Made exactly as written with a little added salt as suggested. Cooked on low for about 6 and a half hours. Thanks for posting. Made and reviewed for Zaar World Tour 4.
I loved this recipe. I did add salt and prepared the meat like Jewlies suggested. I reduced the pepper due to family preferences. I was worried when I tasted the spice mix that the cayenne would be too much but it turned out great. I was hoping for a gravy but there was a lot of fat in the cut of meat I used so when it was done I still had to add flour etc. I did it on the stovetop and added about a cup of water with the flour and seasonings to taste. I served it over mashed potatoes. The gravy was quite spicy but the potatoes mellowed it out perfectly. BTW I also omitted the bell pepper and had no tarragon.
Loved the flavour the five spice gave this dish. Tasted like something I have had before in one of the flash restaurants in China Town. Instead of adding the cornflour at the end of the recipe I opted to dust the steak in the flour with all the seasonings added, brown in a pan in a bit of butter and then add to the crockpot. I then deglazed the pan with the chicken stock scraping up all the bits on the bottom of the pan. I felt the recipe needed about 1/2 teaspoon of salt to bring the flavours out. Next time I wouldn't hesitate to use a whole bell pepper or capsicum. This time I served over rice but liked the idea that Peter J suggested to me of trying this wrapped up in tortilla's - yum!