Prep 20 mins
Cook 6 hrs
I haven't tried this yet but just found it in a crock pot cookbook. I am posting for the Zaar World tour to Asia and hope to make it soon.
- 1 1⁄2 lbs sirloin tip steaks (slightly frozen for easier slicing)
- 1 bunch green onion (about 8 or 1 large leek)
- 1 cup bean sprouts
- 1 cup Chinese pea pod
- 1 cup low-fat beef broth
- 1⁄2 cup low sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons lukewarm water
- 1⁄2 teaspoon ground ginger (or 1/2 tsp fresh minced ginger)
- 1⁄2 teaspoon hot sauce (optional)
- 1⁄2 cup water chestnut, drained
- 1⁄2 cup bamboo shoot, drained
- Thinly slice the sirloin.
- Wash all the fresh vegetables.
- Finely chop the onions (or leek).
- Place the sirloin in the slow cooker, 3-6 quarts size pot.
- Pour broth, soy sauce, ginger and onion over the beef.
- Cover and cook on low, 6-7 hours.
- Uncover and turn to high. Mix cornstarch and water in a small measuring cup.
- Stir this mixture with the hot sauce into the cooker.
- Leaving lid slightly ajar, cook on high for 15 minutes until thickened, stirring occasionally.
- During last 5 minutes of thickening add sprouts, pea pods, water chestnuts and shoots.
- Cook 5-10 minutes until hot.
- Serve in individual bowls over Chinese noodles.
My girls enjoyed this. I must admit to leaving out most of the veggies (they are picky). And I did not use low-sodium soy sauce. That was a mistake....the regular soy sauce was way too salty.