Teriyaki Slow Cooker Asian Style Beef
Recipe: #11668
December 31, 2013
Categories: Roast Beef, Blade Roast, Peppers, Asian, Sunday Dinner, Slow Cooker, Gluten-Free, High Protein, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Beef Dinner, more
"The meat from this economical cut comes out so tender you don't even need a knife. Very tasty. Adapted from a Kraft recipe"
Ingredients
Nutritional
- Serving Size: 1 (166.7 g)
- Calories 343.6
- Total Fat - 25.8 g
- Saturated Fat - 9.7 g
- Cholesterol - 84.3 mg
- Sodium - 367.9 mg
- Total Carbohydrate - 5.1 g
- Dietary Fiber - 0.9 g
- Sugars - 2.3 g
- Protein - 21.5 g
- Calcium - 24.3 mg
- Iron - 2.8 mg
- Vitamin C - 35.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a large skillet, medium high heat, brown the meat for apprx 5 minutes or until all sides are nicely browned.
Step 2
Add garlic for the last minute
Step 3
Stir in the teriyaki sauce, chopped peppers, chili pepper and white onion slices
Step 4
Pour into the slow cooker
Step 5
Turn on low for 5-6 hours or on highm for 3-4 hours
Step 6
Mix the cornstarch with the Asian dressing until blended
Step 7
Add to slow cooker along with the snow peas and nuts
Step 8
Continue cooking for 10 minutes or until slightly thickened
Tips
No special items needed.