Chili-Orange Beef
From The Asian Slow Cooker [1] by Kelly Kwok
Notes
This is an easy and versatile beef dish for those nights when you want something tasty without a lot of effort. It takes less than 10 minutes of prep time and you can serve it as a filler in sandwiches, in tacos or over a bed of cooked rice. The spicy, sweet and tangy sauce is made with just 4 ingredients that you’ll want to reach for again and again.
Ingredients
- 2/3 cup (158 milliliters) Thai sweet chili sauce
1/4 cup (59 milliliters) orange juice or orange marmalade
2 tablespoons (32 grams) oyster sauce
1/8 teaspoon five-spice powder
1 1/2 pound (683 grams) flank steak, skirt steak or sirloin, cut into thin 1/4'' (6-millimeter) strips
Cooked rice, for serving
Sesame seeds, for garnish, optional
Directions
- In a medium bowl, combine the chili sauce, orange juice, oyster sauce and fivespice powder. Add the beef to the bottom of the slow cooker and pour the sauce over the top. Cook on low for 3 to 4 hours.
- Serve with cooked rice and sprinkle with sesame seeds, if desired.
From The Asian Slow Cooker by Kelly Kwok, Page Street Publishing Co. 2016.
Information
- Category
- Main Dishes
- Cuisine
- Chinese
- Yield
- 4 servings
- Total Time
- 3 hours, 59 minutes, 59 seconds