As an Amazon Associate I earn from qualifying purchases.
 |
| Slow Cooker Sichuan Beef & Carrots |
This spicy Sichuan dish is usually done stir fry, but here is a version that uses your slow cooker. May not be authentic, but it tastes marvelous!
This all started with leftover carrots from St. Patrick’s Day and a nice piece of reduced chuck roast!
I wanted to do something spicy and Asian. It’s been years since I had genuine Sichuan Beef, and that is a stir-fried dish, not stewed. But I figured I give a try in the slow cooker with my own version.
 |
| Can be made less spicy! |
Whenever I cook meat in the crock pot, I always brown it. It’s a step I never eliminate now–even if a recipe doesn’t call for it. Reason is, the flavor of the finished dish is noticeably better. I also deglaze the browning pan with any liquid called for in the recipe–that adds tons of flavor!
If you want this dish to have less heat, the pepper flakes can be reduced or eliminated entirely. Also the mini hot chilis in the garnish can be eliminated. You can also use bigger chilis chopped. I’m not sure if you can buy these mini versions in the store–I grew those in my Aerogarden with the chili kit and had them in the freezer.
This is excellent served over jasmine rice. It’s a different and delectable meal!
Slow Cooker Sichuan Beef & Carrots
Ingredients
- 1 1/2 lbs boneless chuck roast cut in cubes
- 1 cup carrots cut lengthwise (approx 1/4-inch thick)
- 2 cloves garlic crushed
- 1 tbsp brown sugar
- 1/2 tsp red pepper flakes
- 1/3 cup soy sauce low-sodium is OK
- 2 tbsp hoisin sauce
- 1/2 tsp dark sesame oil
- 1 1/2 cups water
- 1 tbsp olive oil for browning meat
THICKENING
- 1 1/2 tbsp cornstarch
- 3 tbsp water
OPTIONAL TOPPING
- small red chili peppers
- sliced green onions
Instructions
- Place carrots in the bottom of the crock pot.
- Heat skillet over medium-high heat; add oil. When oil starts to shimmer, add meat and brown on all sides; remove from pan and place in the slow cooker on top of carrots.
- Deglaze pan with the 1 1/2 cups water, scraping up all the browned bits on the bottom.
- Add the garlic, brown sugar, pepper flakes, soy sauce, hoisin sauce and dark sesame oil. Stir thoroughly then pour over the meat and carrots in the crock pot.
- Cook on HI 3-5 hours, LOW 5-7 hours (all slow cookers cook differently, hence the range of times–always check after minimum time. If using a Ninja on slow cook function, dish should be done in 2/3 the regular crock pot time).
- If you wish to thicken–when meat and carrots are done, remove from the slow cooker and keep warm. Turn slow cooker to HI. Mix the cornstarch and water and stir into hot liquid, stirring until smooth. Cover and cook 15 minutes. Add the meat and carrots back to the gravy. Heat through and serve.
Nutrition
 |
| Slow Cooker Sichuan Beef & Carrots |
Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
Follow The Midnight Baker’s board Midnight Baker’s Slow Cooker Recipes on Pinterest.
Annie says
I have a huge bag of the dried red peppers. Would I be able to use them in this recipe. Would I try to hydrate them before using? Sorry for all of the questions, but this looks delicious and my son bought the bag of hot peppers, it’s huge! And he told me it was the smallest and only ones the store had lol.
Judith Hanneman says
Sure you can use them. The slow cooking would *probably* re-hydrate them but to be on the safe side, I’d re-hydrate them first, at least partially. My ones were frozen so it was OK.