Slow Cooker Sweet and Salty Aisian Beef (beef, rice)

We had a mini-snowstorm here yesterday.  After two days of rain and a nice thaw, the snow returned.  I typically don't mind the changing weather, but the hubby was away for two-days at a sheep shearing class.  I planned on having a nice hot beef dinner ready when he got home but changed my mind because the weather was going to make him late.

So today I'm making my favorite beef meal.  I originally tried a recipe for Korean barbecue and it was good, but I decided I could improve on it for my family.  I often use a beef roast, but I was able to buy some wonderfully-priced steaks from last month's Angel Food Ministries menu and I'm using those instead.

2 lbs. beef (roast, steaks or flank work fine)
2 cups soy sauce (we use reduced sodium)
3/4 cup brown sugar
10-20 cloves of garlic (minced, powdered or granules are fine)

Pour the soy sauce into the slow cooker and add the brown sugar.  Stir until the brown is broken down into the liquid.  Place your beef in the liquid and add your garlic.

Cook on HIGH for 4 to 6 hours or LOW for 8 to 10 hours.  Serve over rice or noodles.

About a 1/2 hour before serving, I like to take a fork and shred the beef down into the juice.  That way when I serve it, the meat is saturated with flavor and I even spoon some of the sauce on the rice.




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