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Crock Pot Ginger Beef with Peppers and Mushrooms (and asparagus too) October 27, 2012

Filed under: Uncategorized — kariryerson @ 12:00 am

I don’t come across many Asian style crock pot recipes with lots of veggies. They are normally meat heavy, which I don’t mind but I do love my veggies. I was very excited to see this recipe. At the last minute I added in some asparagus that we had in the fridge. The flavor was just OK. I added Sriracha to my servings since I felt it needed some heat.

  • 1 1/2 pounds beef top round steak cut into 3/4 in cubes, or stew beef
  • 24 baby carrots
  • 1 Red Bell pepper seeded and chopped
  • 1 green bell pepper seeded and chopped
  • 1 onion chopped
  • 1 8 oz package of fresh mushrooms
  • 2 tbs grated fresh ginger or 1 tsp dried ginger
  • 1 cup Beef Broth
  • 1/2 cup Hoisin Sauce
  • 1/4 cup quick cooking tapioca
  • White Rice Cooked
  • Toasted sesame seeds (optional)
Combine all ingredients except rice in slow cooker. If using asparagus add in one hour before service so that it doesn’t become mush.
Cover an cook on low 8-9 hours
Serve over white rice if desired. Top with toasted sesame seeds (optional)

2 Responses to “Crock Pot Ginger Beef with Peppers and Mushrooms (and asparagus too)”

  1. Christy Says:

    I’ve never cooked with tapioca before and remember hating it as a child. What is the reason for tapioca here? Is it just a thickener? Could I sub corn starch, or should I just put on my big girl panties and try tapioca again? 🙂

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