Slow Cooked Asian Beef With Sweet Potato Recipes

SLOW-COOKER ASIAN BEEF

Slow-Cooker Asian Beef image

A classic American staple-pot roast-gets a flavor update from easy-to-find Asian ingredients. This sweet and savory shredded beef is perfect served over rice with a sprinkle of sesame seed and green onions.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup Progresso™ beef flavored broth (from 32-oz carton)
1/4 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons chili garlic sauce
1/2 teaspoon ground gingerroot
6 green onions, sliced on the bias, white and green parts separated
1 boneless beef chuck roast (2 to 3 lb)
1/4 cup cornstarch
1/4 cup cold water
4 cups hot cooked white rice
1/4 cup chopped fresh cilantro leaves
1 tablespoon toasted sesame seed
1 lime, cut into wedges

Steps:

Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.

Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1/2 g

SLOW-COOKED ASIAN BEEF WITH SWEET POTATO

Slow-Cooked Asian Beef With Sweet Potato image

From a fantastic site I stumbled upon the other day. I'm posting the original recipe but I made it slightly differently-same amount of sauce, but only enough meat and sweet potato for the two of us as we love tons of sauce over our rice.

Provided by JustJanS

Categories Curries

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

olive oil flavored cooking spray
600 g beef blade steak, fat trimmed, cut in 3cm cubes
1 onion, thinly sliced
3 garlic cloves, thinly sliced
2 teaspoons fresh ginger, grated
1 tablespoon red curry paste
400 g chopped tomatoes, no added salt
1 cup water
1 tablespoon fish sauce (optional) or 1 tablespoon soy sauce (optional)
750 g sweet potatoes (I prefer the orange one)
1 teaspoon brown sugar

Steps:

Preheat oven to 160°C Heat a large flameproof ovenproof pan over a high heat, spray with oil. Add beef in batches. Cook until browned. Remove and set aside.
Return pan to a medium-high heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes. Add garlic, ginger and curry paste. Cook for 1 minute. Return beef to pan. Add tomatoes and water and fish sauce or soy sauce if using. Stir to combine and bring to the boil. Cover and place in oven for 1 hour.
Add sweet potato, stir, and return to oven for 30 minutes. Remove and stir through sugar. I garnished with a little chopped fresh coriander and basil but it wasn't in the recipe.
Serve with rice and vegetables.

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