Crock-Pot SCCPVC609-SC Owner's Manual And Cooking Manual page 22

Beef and Pork
Slow Cooker Beef and Broccoli
1 ½ lb. flank steak
3 garlic cloves, minced
½ c. carrots, shredded
½ c. soy sauce
¼ c. white wine
¼ c. cooking sherry
1 tsp. sesame oil
1 tsp. maple syrup or honey
1 tsp. dried ginger
1 tsp. red chili pepper flakes
½ T. peanut butter
3 T. brown sugar
2 cups of frozen chopped broccoli
Salt & Pepper, to taste
1. Cut flank steak evenly into 5 pieces.
2. Place steak in slow cooker.
3. Mix all other ingredients other than the broccoli and pour over steak
in slow cooker.
4. Cover, and cook on LOW 6 hours.
5. The last hour of cooking, stir in chopped broccoli.
6. Sir well to combine the sauce, meat, and broccoli.
7. Cover and cook one hour longer or until broccoli is tender.
8. Slice into bite-sized pieces and serve with white rice.
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Beef and Pork
Spicy Asian Short Ribs
3-4 lbs. beef short ribs
½ cup soy sauce
⅓ cup brown sugar
¼ cup rice vinegar
1 tsp. garlic, minced
1 tsp. ground ginger
1 tsp. sesame oil
½ teaspoon crushed red pepper flakes
1 cup carrots cut into 1 inch chunks
½ head of cabbage, cut into quarters
2 tbsp. cornstarch
¼ cup green onions, coarsely chopped
Trim excess fat from ribs and place on top of vegetables. Mix together
the soy sauce, sugar, vinegar, garlic, ginger, sesame oil and red pepper.
Pour over ribs in slow cooker. Place carrots and cabbage on top. Cook
on low for 7 to 8 hours. Transfer the cabbage, short ribs, and carrots
to plate and cover with foil. Skim the fat from the cooking liquid and
discard. Turn the slow cooker to high. In a small bowl, whisk together
the cornstarch with ¼ cup of water until smooth. Whisk into the cooking
liquid and cook until thickened. Spoon the sauce over the short ribs and
vegetables and sprinkle with the green onions.
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