Slow Cooker Beijing Beef Recipes

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SLOW-COOKER CHINESE BEEF AND BOK CHOY



Slow-Cooker Chinese Beef and Bok Choy image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h

Yield 4 servings

Number Of Ingredients 12

4 leeks (white and light green parts only), trimmed, halved lengthwise and cut into 1-inch pieces
6 cloves garlic, unpeeled
4 thin slices ginger, unpeeled
1 red jalapeno pepper, seeded and thinly sliced
3 tablespoons all-purpose flour
1 1/2 pounds beef chuck roast, trimmed
1/4 cup hoisin sauce
1/4 cup Shaoxing rice wine, mirin or dry sherry
3 tablespoons soy sauce
2 tablespoons packed light brown sugar
4 heads baby bok choy, cut crosswise into 2-inch pieces
2 cups cooked white rice, for serving

Steps:

  • Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat.
  • Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice.

SLOW-COOKER CHINESE BARBECUE BEEF



Slow-Cooker Chinese Barbecue Beef image

Provided by Food Network Kitchen

Time 8h

Yield 4 servings

Number Of Ingredients 12

1/4 cup hoisin sauce
1/4 cup honey
3 tablespoons ketchup
2 tablespoons low-sodium soy sauce
1 tablespoon sambal oelek (or other Asian chili sauce)
1 2-pound boneless beef chuck roast, halved lengthwise
2 teaspoons Chinese five-spice powder
Kosher salt and freshly ground pepper
4 carrots, cut into 1/2-inch pieces
1 turnip, peeled and cut into 1/2-inch pieces
Cooked white rice, for serving (optional)
Sliced scallions, for topping

Steps:

  • Whisk 1/2 cup water, the hoisin sauce, honey, ketchup, soy sauce and sambal oelek in a medium bowl. Season the beef all over with the Chinese five-spice powder, salt and pepper. Combine the carrots and turnip in a 6- to 8-quart slow cooker. Add the beef and top with the hoisin mixture; turn to coat. Cover and cook on low until the beef is very tender, 7 1/2 hours.
  • Remove the vegetables to a bowl using a slotted spoon. Shred the beef with two forks; stir in the sauce to coat. Serve the beef with the vegetables and rice; top with scallions.

Nutrition Facts : Calories 450 calorie, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 145 milligrams, Sodium 1260 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 52 grams

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

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 COOKER MONGOLIAN BEEF



Slow Cooker Mongolian Beef image

I got this recipe from a friend and it is wonderful. My kids love it. It tastes like you got it at a Chinese restaurant and the slow cooker does most of the work! Serve over steamed rice.

Provided by leith123

Categories     World Cuisine Recipes     Asian     Chinese

Time 4h30m

Yield 4

Number Of Ingredients 11

1 pound flank steak, cut into bite-size pieces
¼ cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally into 1/2 inch pieces
½ cup soy sauce
½ cup water
½ cup brown sugar
½ teaspoon minced fresh ginger root
½ cup hoisin sauce

Steps:

  • Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.

Nutrition Facts : Calories 450.4 calories, Carbohydrate 55.4 g, Cholesterol 47.5 mg, Fat 13 g, Fiber 2.2 g, Protein 28 g, SaturatedFat 4.4 g, Sodium 2391.5 mg, Sugar 37.5 g

PANDA EXPRESS' BEIJING BEEF COPYCAT



Panda Express' Beijing Beef Copycat image

My fiance is a Panda Express FANATIC. When they came out with Beijing Beef, my fiance would only order that item. Panda Express featured the recipe on their site, unfortunately, they have taken it down now. The recipe is on my other computer so I searched online and found the same recipe on blogchef.net I'm going to be tweaking this recipe because the sauce doesn't taste 100% like the real thing.

Provided by ThatSouthernBelle

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb flank steak, sliced into thin strips
6 tablespoons cornstarch, for dusting
oil, for frying
1 egg
1/4 teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
4 tablespoons water
4 tablespoons sugar
3 tablespoons ketchup
2 tablespoons vinegar
1/4 teaspoon crush chili pepper
2 teaspoons cornstarch
1 teaspoon garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium white onion, sliced

Steps:

  • Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
  • While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
  • When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
  • Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
  • Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.

SLOW COOKER BEEF BOURGUIGNON



Slow Cooker Beef Bourguignon image

The secret to beef bourguignon? Slow cooking! This is a slow cooker beef bourguignon that tastes delicious after a long, slow simmer. It is even better if you make it ahead and let the flavors meld overnight.

Provided by stella

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h45m

Yield 6

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons vegetable oil
2 medium onions, quartered
2 pounds beef stew meat
1 (750 milliliter) bottle red wine
6 carrots, chopped into large chunks
3 sprigs fresh thyme
2 large bay leaves
salt and freshly ground black pepper to taste

Steps:

  • Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
  • Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
  • Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
  • Place the lid on the slow cooker and cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 12.6 g, Cholesterol 95.1 mg, Fat 21.4 g, Fiber 2.4 g, Protein 28.9 g, SaturatedFat 8 g, Sodium 150.7 mg, Sugar 5.2 g

INSTANT POT PANDA EXPRESS BEIJING BEEF



Instant Pot Panda Express Beijing Beef image

Sweet, sour and a little spicy! Strips of beef, onions and red bell peppers are served in a sweet and sour sauce. It tastes great served over rice!

Provided by 365 Days of Slow and Pressure Cooking

Categories     Beef

Time 31m

Number Of Ingredients 15

1 ½ pounds london broil
½ tsp salt
1 Tbsp soy sauce (I used low sodium soy sauce)
2 Tbsp apple cider vinegar
¼ tsp cayenne pepper
2 Tbsp brown sugar
2 Tbsp ketchup
2 Tbsp hoisin sauce
1 Tbsp oyster or fish sauce
1 Tbsp chili garlic sauce
1 Tbsp minced garlic
½ cup water
1 small onion, cut into thin, half-moon slices
1 red pepper pepper, sliced into 1 inch pieces
1-2 Tbsp cornstarch + 2 Tbsp water

Steps:

  • Thinly slice the london broil against the grain into strips or chunks. Sprinkle the salt evenly over the meat.
  • In a bowl whisk together the soy sauce, vinegar, cayenne, sugar, ketchup, hoisin, oyster sauce, chili garlic sauce and garlic. Stir the meat into the sauce to coat well. Let it sit for 30 minutes.
  • While the meat is marinating slice up the onions and peppers.
  • Pour the water into the bottom of the Instant Pot. Spread the onions evenly into bottom of the pot. Dump the meat mixture on top of the onion (don't stir). Place the red pepper on top.
  • Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on LOW pressure. When time is up let the pot sit for 10 minutes and then move valve to venting and remove the lid.
  • Stir together cornstarch and water until smooth. Turn Instant Pot to saute and stir the slurry into the pot to thicken the sauce. Once it's thickened turn off Instant Pot.
  • Serve beef and sauce over rice and enjoy!

Nutrition Facts : Calories 214 calories, Sugar 8 g, Sodium 759.9 mg, Fat 6 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 13 g, Fiber 1 g, Protein 25.3 g, Cholesterol 68.2 mg

BEIJING BEEF RECIPE LIKE PANDA EXPRESS



Beijing Beef Recipe Like Panda Express image

I always like getting ideas from fast food Chinese restaurants and then perfecting them. Here I use hot peppers instead of bell, and a special spicy sauce. Search for divinechef on youtube to find my video recipe.

Provided by Divinechef

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

3/4 lb flank steak, fat and silver-skin removed, sliced into thin strips
6 tablespoons cornstarch, for dusting
oil, for frying
1 egg
1/4 teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
2 chopped garlic cloves
1 shallot, sliced
6 -8 assorted chili peppers
4 tablespoons water
2 tablespoons sugar
3 tablespoons ketchup
1 tablespoon vinegar
1 teaspoon chili sauce
1 tablespoon hoisin sauce

Steps:

  • Cut beef into thin strips against the grain. In a bowl combine marinade and refrigerate at least 15 minutes.
  • Heat ingredients for sauce and bring to a boil. Add 1 tablespoon corn starch then simmer.
  • Coat beef with 6 tablespoons cornstarch, shake off excess.
  • Quickly deep fry in wok, remove to paper towel and remove all except 2 tablespoons oil.
  • Add garlic shallot and peppers.
  • Stir in beef.
  • Pour sauce into the wok and heat until boiling.
  • Quickly stir and serve.

Nutrition Facts : Calories 581.2, Fat 17.5, SaturatedFat 6.8, Cholesterol 208.9, Sodium 853.9, Carbohydrate 62.6, Fiber 2.8, Sugar 27.5, Protein 43

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