Another delicious recipe for the slow cooker. Hardly any preparation for this one except slicing the red pepper and mixing the liquids. The beef was ‘melt-in-the-mouth’ which complimented the slight crunchiness of the sugar snap peas perfectly.
I keep a plentiful supply of stock in my freezer and always have a large piece of ginger root in my cupboard so I had very few ingredients to buy for this lovely meal.
I only found out a few days ago that peeling ginger root with the handle of a teaspoon is the easiest thing out and it really works. The bark comes off much quicker than trying to peel it with a knife.
This recipe would serve 6 people, but I like leftovers to freeze so was quite happy with the quantity. I served the beef on a bowl of mixed Camargue red rice and long grain rice.
1 kg best braising steak
1.5 cups stock (chicken or beef)
3 tablespoons Tamari
3 tablespoons gluten-free Oyster sauce
1/3 cup coconut sugar
2 tablespoons sesame oil
3 tablespoons minced ginger
2 tablespoons cornflour
1 red pepper, finely sliced
400g Sugar Snap peas
Tablespoon toasted sesame seeds
Rice to serve
Cut the braising steak into 1” cubes and place in a slow cooker.
Mix together the stock, Tamari, Oyster sauce, sugar, sesame oil and ginger then add it to the slow cooker with the beef and stir well.
Cook on LOW for 5 hours.
Mix the cornflour to a paste with cold water and add to the slow cooker. Turn up to HIGH and leave for 15 minutes.
Add the sliced pepper and sugar snap peas to the slow cooker and let cook for a further 15 to 20 minutes.
Serve on a bowl of rice and sprinkle with the toasted sesame seeds.
Recipe adapted from sweetpeasandsaffron.com
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.