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!

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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!

Prep Time15 minutes mins

Cook Time7 hours hrs

Total Time7 hours hrs 15 minutes mins

Course: beef, Comfort Foods, Everyday Meals, Slow Cooker

Cuisine: Asian

Keyword: beef recipes, slow cooker beef

Servings: 4

Calories: 376kcal

Author: Judith Hannemann

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

Serving: 1person | Calories: 376kcal | Carbohydrates: 14g | Protein: 39g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 1361mg | Potassium: 784mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5420IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 4mg

Slow Cooker Sichuan Beef & Carrots

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Ahhh..a favorite and even more tasty than orange chicken.  Bold and beautiful.

Basically, the same deal as orange chicken but no broccoli and uses beef.

The authentic recipe calls for flank steak, but since that’s rather pricy, you can substitute sirloin for it.  Sirloin is often on sale.

To get the creamy and tender texture in the meat that you get in the restaurant, you have to b*tch slap that meat LOL.  Really all you are doing when you do that is tenderizing it.  What I do is cut a cube of meat about 1/2 to 1-inch thick and pound it with a meat mallet or the side of a cleaver.  If using the cleaver, place the side of the blade over the cube of meat and give the side of the blade a good WHACK with your hand.  Of course, a meat mallet is easier, and either the smooth or the side with teeth will do.  There’s the secret–and it’s done with any meat or poultry served in an Asian restaurant.


Orange Beef

For the beef:

• 1 lb boneless sirloin steak or flank steak
• 1 egg
• 1/2 cup cornstarch
• 1/4 tsp white pepper
• 1/4 cup flour
• 1 1/2 tsp salt
• 1 tbs oil
• oil for deep frying

For the sauce:

• 1 tbs minced garlic
• 1 tbs minced fresh ginger
• 1/4 cup chopped green onion (reserve some for garnish–about 1 tbs)
• 1/2 tsp hot red pepper flakes
• 1 tbs mirin or saki
• 1/2 tsp sesame oil
• 1/4 cup water
• 1 tbs cornstarch
• 1 1/2 tbs soy sauce
• 1 1/2 tbs rice vinegar
• 5 tbs sugar
• zest of 1/2 whole orange

Cut steak into bite-sized pieces, tenderize (see above narrative) and place in a bowl.  Mix the 1/2 cup cornstarch, flour, salt, and pepper.  Beat the egg in a small bowl with the 1 tbs oil. Mix in the cornstarch mixture.  Add the cornstarch/egg mixture to the steak in the bowl.  Coat well.

Heat enough oil to deep fry in a large, deep skillet or wok.  Heat oil to 375 degrees. Fry steak in batches so there is plenty of room around the steak pieces.  Maybe 6-8 pieces at a time.  Fry on each side 5-7 minutes or until crisp and beginning to brown. Drain with slotted spoon and place on a paper towel-lined plate.  Repeat until all steak is cooked.

Mix the soy sauce, rice vinegar, sugar and orange zest in a small bowl.  Set aside.

Remove oil from wok and wipe out.  Heat over high heat for about 10 seconds and add the other 1 tbs of oil.  Add the minced garlic and ginger and stir fry until very aromatic–maybe 15 seconds. Add the green onion and the pepper flakes and stir fry for 10 seconds.  Stir the sauce in the bowl and add it to the wok.  Bring sauce to boil. Add the mirin/saki and the sesame oil.  Mix the 1/4 cup water and 1 tbs cornstarch and add to the boiling sauce, stirring constantly until sauce is thickened and bubbling.  Add cooked steak coating well with sauce.

Serve immediately over rice.

Makes 4 servings

Orange Beef

Orange Beef

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