Crockpot Beijing Beef
About 5hThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6
Crockpot Beijing Beef
About 5hThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6
Directions
- 1Pat the beef dry and season lightly with your favorite all-purpose rub. Heat the oil in a skillet and quickly sear the beef in small batches until browned.
- 2Add the thinly sliced onion to the bottom of the crockpot, then add the beef. Mix all sauce ingredients, pour over the top, and gently stir.
- 3Cover and cook on LOW.
- 4Mix 2 tbsp cornstarch with 2 tbsp cold water until smooth. Add the slurry into the crockpot. Add the bell pepper and diced onion. Cover and cook on HIGH.
- 5Gently stir and serve over steamed rice.
Ingredients
- 2–2 1/2 lb chuck roast
- to taste all-purpose rub
- 1 tbsp neutral oil
- 1 large red bell pepper
- 2 medium yellow onion
- 1 cup low-sodium beef broth
- 1/3 cup ketchup
- 3 tbsp low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tbsp hoisin sauce
- 2 tbsp sweet chili sauce
- 2 tbsp crushed garlic
- 1 tsp grated ginger
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp cornstarch
- 2 tbsp cold water
Equipment
crockpotskilletwhiskmeasuring cup
Tips
- For extra color and a little char, sauté the bell pepper and diced onion in a little oil for 4–5 minutes, then fold them in at the end instead of adding them 30 minutes before the end of the cook. Still add the slurry during the final 30 minutes.
- Slice the chuck roast against the grain.
