Slow Cooker Asian-Style Beef

By á-30647

Ingredients

• 4 green onions
• 2 tablespoons oil
• 1 boneless bottom blade pot roast (2 1/2 pounds/1.1 kilos), trimmed, cut into 2" pieces
• 3 cloves garlic, minced
• 1/4 cup teriyaki sauce
• 2 red bell peppers, coarsely chopped
• 1/2 teaspoon crushed red pepper
• 2 tablespoons cornstarch
• 1/2 cup Asian sesame dressing
• 2 cups snow peas
• 1/2 cup coarsely chopped cashews

Preparation

Step 1

Slice onions, keeping sliced white bottoms and green tops separate. Heat oil in a large skillet on medium-high heat. Add meat; cook for 5 minutes or until evenly browned, stirring occasionally and adding garlic for the last minute. Stir in teriyaki sauce, chopped peppers, crushed pepper and white onion slices. Pour into slow cooker; cover with lid. Cook on low for 5-6 hours (or on high for 3-4 hours). Mix cornstarch and dressing until blended. Add to slow cooker with snow peas and nuts; stir. Cook, uncovered, for 10 minutes or until slightly thickened. Top with green onion slices.