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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 5 |
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I put this recipe together in the morning before I leave for work. In the evening, the aroma hits me as soon as I open the door. All I have to do is quickly cook some rice, and dinner is served! Ingredients:
1 beef top sirloin steak (1-1/2 pounds), cut into 1/4-inch strips |
2-1/2 cups sliced fresh shiitake mushrooms |
1 medium onion, cut into wedges |
3 dried hot chilies |
1/4 cup packed brown sugar |
1/4 cup orange juice |
1/4 cup reduced-sodium soy sauce |
3 tablespoons cider vinegar |
1 tablespoon cornstarch |
1 tablespoon minced fresh gingerroot |
1 tablespoon sesame oil |
2 garlic cloves, minced |
1-3/4 cups fresh snow peas |
1 tablespoon grated orange peel |
hot cooked rice |
Directions:
1. Place beef in a 4-qt. slow cooker. Add the mushrooms, onion, and chilies. In a small bowl, combine the brown sugar, orange juice, soy sauce, vinegar, cornstarch, ginger, oil and garlic. Pour over meat.
2. Cover and cook on high for 5-6 hours or until meat is tender, adding snow peas during the last 30 minutes of cooking. Stir in orange peel. Serve with rice. Yield: 5 servings.
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