This recipe for oriental beef is just what you would find in a Chinese restaurant. I made this in the slow cooker and it was a big hit with my entire family. The husband actually requested I make this again, this does not always happen, so it is a big win when it does.
Oriental Beef
1 ½ lbs. lean, boneless sirloin, cut into thin strips
1 bell pepper, chopped
3 cloves garlic, minced (I use a garlic press)
3 carrots, washed and peeled, chop into ½” pieces
2 tbsp. rice wine vinegar
¼ cup tomato sauce
½ cup cooking sherry
1 tbsp. oyster sauce
1 tsp. sugar
2 tbsp. chopped peanuts
1 small can water chestnuts, sliced
12 ounce cooked gluten-free quinoa spaghetti or rice
- Combine all ingredients, except spaghetti, in a slow cooker
- Cover and cook on low 8-10 hours
- Serve warm on top of cooked spaghetti or rice
Oriental Beef
Ingredients
- 1 ½ lbs. lean boneless sirloin, cut into thin strips
- 1 bell pepper chopped
- 3 cloves garlic minced (I use a garlic press)
- 3 carrots washed and peeled, chop into ½” pieces
- 2 tbsp. rice wine vinegar
- ¼ cup tomato sauce
- ½ cup cooking sherry
- 1 tbsp. oyster sauce
- 1 tsp. sugar
- 2 tbsp. chopped peanuts
- 1 small can water chestnuts sliced
- 12 ounce cooked gluten-free quinoa spaghetti or rice
Instructions
- Combine all ingredients, except spaghetti, in a slow cooker
- Cover and cook on low 8-10 hours
- Serve warm on top of cooked spaghetti or rice
