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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!
- 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
- 1 1/2 tbsp cornstarch
- 3 tbsp water
- small red chili peppers
- sliced green onions
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.
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