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| crock pot beef | |||||
| Ingredients: | |||||
| 1 lb | boneless beef top round, cut into 2" cubes | ||||
| 1/2 T | vegetable oil | ||||
| 1/2 T | sesame oil | ||||
| 4 | cloves garlic | ||||
| 1 14.5 oz | can beef broth | ||||
| 2 | medium zucchini, cut lengthwise in half, sliced crosswise 3/4" thick | ||||
| 1 | large red bell pepper, cut in 1-inch pieces | ||||
| 2 t | ground ginger | ||||
| 2 T | cornstarch, dissolved in 1/4 cup water | ||||
| Directions: | |||||
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In a skillet, heat oils together over medium-high heat until hot. Add beef (1/2 at a time) and stir fry 2 minutes or until outside surface is no longer pink. (Do not overcook). Now add the garlic
and stir fry a minute longer. Remove from pan; season with salt and pepper. Set aside. In the same pan, combine broth, bell pepper and ginger, scraping up all the brown bits from the bottom of the pan. Bring to a boil; reduce heat to medium-low for just a minute. Now add all of this to the crock-pot. Add raw zucchini in there as well. Cook in crock-pot till beef is fork tender, about 7 hours on low. Add cornstarch mixture the last hour and keep the lid off the crock-pot to help it thicken, otherwise, place it all in a large saucepan and let it thicken in there. |
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