Slow-Cooker Chinese Beef and Vegetables

The recipe I am pulling this from said it was a barbecue beef, but I can’t say it really tasted that way to me. It definitely has some Chinese flavor, but not barbecue. Speaking of the flavor in it…we had a slight hitch. I had picked out this meal before I went grocery shopping, so I had on my list everything I needed…which was just the vegetables and beef. Well, it turns out we were missing another key ingredient: hoisin sauce! We normally have it on hand, so we aren’t sure what happened. There are two options: one is that we used it up previously and forgot to replace it (but that seems unlikely since we usually put things on our grocery list immediately, and I know it’s been awhile since we’ve used the sauce), or two, a recent visitor threw it out when she visited. This visitor tossed our soy sauce because she said it had gone bad (cue debate of soy sauce expiration here), so it is possible she felt the same way about our hoisin sauce. Either way, we had no idea where it was and I needed to start the recipe in the morning for it to have time to cook during the day. Obviously you can run to the grocery store, but since I had just gone the day before, and it was only for one ingredient…and the one ingredient I wouldn’t normally buy at a non-Asian grocery store (cheaper at the Asian stores, usually).

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K to the rescue!

Have you heard of Amazon Now? This is in no way an ad for it. We have actually used it a bunch now and been pleased. The selection of items that you would need “right now” are amusing. For instance, a reuseable sticker pad for my kid? Not saying we didn’t buy it to help meet the minimum total, but still. Not quite as necessary as, say, diapers. It’s also interesting because you can track your driver and know exactly where the person is and predict when they will arrive. Stalkerish, no? Well, it turns out they had hoisin sauce, and not just any brand, but the brand that America’s Test Kitchen recommends, so K ordered it and I had it with plenty of time to spare, haha.

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So…do me a favor…check your pantries before assuming you have something, especially if you live with other people or have visitors!

And one last thing. This recipe? Suuuuuper easy with very little work. The hardest part might be finding the beef at your store. I felt awesome because they had one that was close to 2 pounds, but then in the sale section, there was one a bit over 2 pounds that was cheaper! Score! I always find it tricky looking for the different cuts because not everyone names things the same way (blargh). This one was exactly as named in the recipe, though, so hopefully it will be easy for you to spot, too.

Directions for Slow-Cooker Chinese Beef and Vegetables

Slightly adapted from Food Network Magazine December 2015

  • 1/2 cup water
  • 1/4 cup hoisin sauce
  • 1/4 cup honey
  • 3 Tablespoons ketchup
  • 2 Tablespoons soy sauce
  • 2 pounds boneless beef chuck roast, halved lengthwise
  • 2 teaspoons Chinese five-spice powder
  • Salt and pepper
  • 4-5 carrots, cut into 1/2-inch pieces
  • 1 turnip, peeled and cut into 1/2-inch pieces (note: I love turnips normally, but they are a bit strong in this dish, so feel free to add more carrots, use half a turnip, or substitute another root vegetable)
  • 3-4 Green onions, chopped

Whisk together the water, hoisin sauce, honey, ketchup, and soy sauce in a medium small bowl.

(no water has been added yet, fyi)

(no water has been added yet, fyi)

Season the beef with the five-spice powder and some salt and pepper.

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Place the carrots and turnip in the bottom of a slow-cooker, then top with the beef.

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Pour the hoisin sauce mixture on top, turning the beef to coat both sides.

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Cook on low until the beef is tender, 7.5 hours. About 20 minutes before the time is done, top with half of the green onions (all of the whites and some green).

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Remove the beef from the slow cooker and slice it. Serve over white rice with the vegetables and sauce, and top with the remaining green onions.

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Directions for Slow-Cooker Chinese Beef and Vegetables (without pictures)

Slightly adapted from Food Network Magazine December 2015

  • 1/2 cup water
  • 1/4 cup hoisin sauce
  • 1/4 cup honey
  • 3 Tablespoons ketchup
  • 2 Tablespoons soy sauce
  • 2 pounds boneless beef chuck roast, halved lengthwise
  • 2 teaspoons Chinese five-spice powder
  • Salt and pepper
  • 4-5 carrots, cut into 1/2-inch pieces
  • 1 turnip, peeled and cut into 1/2-inch pieces (note: I love turnips normally, but they are a bit strong in this dish, so feel free to add more carrots, use half a turnip, or substitute another root vegetable)
  • 3-4 Green onions, chopped

Whisk together the water, hoisin sauce, honey, ketchup, and soy sauce in a medium small bowl. Season the beef with the five-spice powder and some salt and pepper. Place the carrots and turnip in the bottom of a slow-cooker, then top with the beef. Pour the hoisin sauce mixture on top, turning the beef to coat both sides. Cook on low until the beef is tender, 7.5 hours. About 20 minutes before the time is done, top with half of the green onions (all of the whites and some green).

Remove the beef from the slow cooker and slice it. Serve over white rice with the vegetables and sauce, and top with the remaining green onions.

 

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One thought on “Slow-Cooker Chinese Beef and Vegetables

  1. Pingback: Tips-y Tuesdays: Better Beef for Slow-Cooking and Stews | fudgingahead

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