Mandarin Beef

My influences are not only from Cajun cooking, but Oriental cooking as well. I would be hard pressed to choose between the two! a lot of my friends find this odd - I was born and raised on a farm where the fare was meat and potatoes, and pass the gravy…

I got my fondness for Oriental food while in the service, visiting such places as Japan, Viet Nam, and China. I brought home my love for this ethnic food from there, and have enjoyed it every since. I kinda think my favorite is Thai food, mainly because of how it is spiced. Generally hot to the taste, Thai food is absolutely delicious.

This recipe is one I have had for a long time, and I have no clue where the original come from. I have added to it so much that the origin is buried in some obscure cookbook in my large selection. the recipe is designed to be cooked in a slow cooker, and it only needs some TLC, careful spicing, and about 8 hours in the crockpot to make a great meal.

Enjoy…

Peace,

Charlie~

Mandarin Beef

2 # beef chuck roast, cut into 1″ cubes, fat trimmed
1 sweet red pepper, cored, seeded, and cut into thin strips
3 cloves garlic, minced
1 TBS grated fresh ginger
1/2 TBS Kikkoman Lite soy sauce
2 TBS balsamic rice vinegar
1 TBS oyster sauce
1/4 cup dry cooking sherry
1 PKG Birdseye sugar snap oriental vegetables, w/ broccoli
1 11 ounce can mandarin oranges
3 green onions, thinly sliced
2 TBS water
1/2 tsp Cayenne pepper (optional)

Combine everything except oriental vegetables, mandarin orange slices, and green onions. Cook on low 8 hours. 30 minutes before end of cooking time, add oriental vegetables. Toss steak mixture with mandarin orange slices, serve over hot rice. Use sliced green onions for garnish.

I like my food hot - eliminate the Cayenne if you can’t take the heat!

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This entry was posted on Tuesday, March 6th, 2007 at 6:46 pm and is filed under Easy Cooking, Free Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.