Time 8h Yield 4 servings Number Of Ingredients 12 Steps:
Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat. Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice.
Time 6h40m Yield 6 Number Of Ingredients 12 Steps:
In 4- to 5-quart slow cooker, mix steak and 1 tablespoon of the cornstarch until evenly coated. Gently stir in soy sauce, sherry, brown sugar, ginger and garlic. Top with water chestnuts. Cover; cook on Low heat setting about 6 hours. About 30 minutes before serving, in small bowl, blend 1/4 cup water and remaining 1 tablespoon cornstarch until smooth. Stir into beef mixture. Stir in thawed vegetables. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until vegetables are crisp-tender. Meanwhile, cook rice in 3 cups water as directed on package. Serve beef mixture over rice.
Time 4h30m Yield 4 Number Of Ingredients 11 Steps:
Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
Time 6h50m Yield 4 servings. Number Of Ingredients 11 Steps:
In a 5-qt. slow cooker, combine the first 5 ingredients. Add beef; stir to coat. Cover and cook on low until tender, about 6 hours. , In a small bowl, whisk cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 30 minutes. Meanwhile, in a large saucepan, place a steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-4 minutes. Stir broccoli into slow cooker. Serve over rice. If desired, garnish with optional ingredients.
Time 8h30m Yield 8 Number Of Ingredients 13 Steps:
Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender. Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened. Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.
Time 5h15m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Cut the steak across the grain into 1/4 inch slices. In a bowl, combine pepper, salt, garlic and sugar, stir. Put your steak slices in the mixture and toss. Put steak into crockpot, add beef broth and stir. Add teriyaki, soy and hoison sauce, stir. Add chopped onions and sliced red pepper, stir. Cover and cook on low for 5-7 hours depending on your crock pot. Serve over noodles or rice. Enjoy.
Time 10h10m Yield 8 serving(s) Number Of Ingredients 7 Steps:
In a 5-6 quart slow cooker, place all potatoes and top with the beef brisket. In a small bowl, combine hoisin sauce, salsa, tapioca and garlic and pour over the meat. Spread sauce evenly over the meat. Cover and cook on low for 10 hours or on high for 5 to 5 1/2 hours. Remove meat from cooker to a cutting board and cut across the grain into slices. Serve cooking liquid over the meat and potatoes.
Time 5h30m Yield 12 servings Number Of Ingredients 12 Steps:
Slice onions, keeping the sliced white bottoms and green tops separate. Heat oil in large skillet on medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally and adding garlic for the last minute. Stir in teriyaki sauce, bell peppers, crushed pepper and white onion slices. Pour into Slow Cooker sprayed with cooking spray; cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours). Mix cornstarch and dressing until blended. Add to Slow Cooker along with the snow peas and nuts; stir. Cook, uncovered, 10 min. or until slightly thickened. Serve over rice, topped with green onion slices.
