Asian Steak Strips (Crock Pot)

Asian Steak Strips (Crock Pot) created by Parsley

Great Asian meal that is super easy to make, I am posting for our Zaar World Tour. Hope you like.

Ready In:
6hrs 15mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Auntie Jan
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@Auntie Jan
Contributor
"Great Asian meal that is super easy to make, I am posting for our Zaar World Tour. Hope you like."

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  1. Sarah
    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.
  2. Chef Tweaker
    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.
  3. Jewelies
    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!
  4. Kiwipom
    Not to our liking. There seemed to be no flavour in the meat.
  5. kiwidutch
    It was lovely and easy to do this in the crockpot... The taste is spicy without being too overpowering and DH especially liked it. I will be using this as a filling for some meat pies I intend to make for him next week. The only negative point was that I used quite a lot of meat and it was only *just* cooked though after 8 hours, .. fine this time as I will be cooking it further anyway. Next time I will give it 10 hours so that it's falling apart delicious. Please see my rating system, a lovely 4 stars ! Thanks :)
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