I know so many of you are like me and always on the lookout for ways to enjoy restaurant or take out favorites at home, easily and economically. Sure, we can all hit the drive thru or reach for the take-out menu, but if we can enjoy those same favorite dishes, while knowing exactly what goes into them; and easier on the wallet, why not??!!
And this time, I've got even more great news for you. This take out knock off is made even more simple with the addition of our favorite kitchen appliance,..the slow cooker!
That's right, a little prep work in the morning before work, and you can come home to a delicious Asian inspired meal, mostly done. Fry up some rice and you've got dinner ready. Your family is going to love this one! It's full of flavor and tastes like something that would come out of one of those cute little white take-out boxes!
With the holiday rush just around the corner, we are all going to be relying on simple meals that can feed a crowd that don't break the bank; and don't keep us in the kitchen all day long. This fits all of those needs perfectly!
Chinese food and the Crock Pot. Who knew they could be such a match made in heaven? If you never thought so, this recipe will make you a believer...and say "yum" at the same time!
Crock Pot Ginger Orange Beef From Midnight Baker
2 lb. round steak, cut into 1/4 inch slices
1 ( 8 oz.) can sliced water chestnuts
1 (11 oz.) can mandarin oranges, juice reserved
8 oz. white button mushrooms, sliced thick
1 small onion, thinly sliced
1 c. beef broth
1/3 c. soy sauce
2 TBS canola oil
1 tsp. ground ginger
2 TBS cornstarch
Sesame Seeds, for garnish
Salt and Pepper to taste
4 c. cooked brown rice, chilled overnight
12 oz. bag frozen carrots and peas, thawed
2 eggs, beaten
2 TBS canola oil
Spray Crock Pot with nonstick spray. Heat 1 TBS canola oil in large skillet over high heat. Add beef slices, in batches if necessary, browning on all sides. Season with salt and pepper. Place beef in slow cooker. Heat other 1 TBS oil over medium-high heat. Add mushrooms, onion and water chestnuts. Saute until onions begin to soften and mushrooms browned. Add soy sauce and scrape bits from bottom of pan. Place mushroom mixture over beef in slow cooker. Mix reserved mandarin orange juice and beef broth together in a small bowl. Add cornstarch. Whisk well until smooth. Pour into slow cooker. Cover and cook on LOW for 8-10 hours. When almost ready to eat, heat 1 TBS oil in large skillet. Add eggs and scramble well. Remove from pan. Heat remaining TBS of oil and add pre-cooked rice. Stir until starting to brown. Add thawed veggies and soy sauce to taste. Stir and cook until heated through. Add eggs back in. When ready to serve, place beef mixture over fried rice. Top with orange segments and sprinkle with sesame seeds.