Sure, it’s still technically summer but let’s face it. Most of us are so over summer and ready for the cooler temperatures of autumn. Mmmmm…. apples, pumpkin, spices, and slow cooker meals that make life so simple. Now, think about a sweet and spicy and tangy oriental beef that just shreds when you put a fork into it…oh yeah…
I used couscous as a side dish – it is a nice change from rice and so very quick. This is a great meal for when you want something a little different than stew or roast. It relies heavily on Hoisin Sauce which you can get at your grocer’s in the imported food section, by the soy sauce and catsup, or online at Amazon.
You can even make your Hoisin sauce homemade, which I highly recommend. You can control the ingredients (and additives) and it has a purer flavor than the store bought kind. It doesn’t take long at all and it will keep at least a week or more in your fridge.
Homemade Hoisin Sauce
- 3 tbsp peanut butter
- 1 tsp hot sauce
- 2 ½ tbsp honey
- 2 tbs brown sugar
- 2 tsp soy sauce
- 2 tsp ketchup
- 1/4 tsp garlic powder
- 1 tsp vinegar
Mix together and allow to stand for 15 minutes before using. Makes about 1/2 cup
Slow Cooked Mongolian Beef
- 2 lbs boneless beef roast of choice (I used round)
- 3 onions chopped
- 4 stalks of celery, chopped
- 6 carrots, cleaned and sliced on the diagonal
- 1 or 2 Jalapeno peppers chopped, optional
- 1/2 cup Hoisin sauce
- 1/2 cup water
- 3 garlic cloves, chopped
- 1 tsp minced fresh ginger
- 1/2 cup chopped cilantro and/ or green onion for garnish
- Add all ingredients except the cilantro to the slow cooker and set to low. Cook for 8 hours, or until meat falls apart. Serve with rice or couscous.
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