Submitted by Veronica Chandler
Asian beef
Serving: 4
Ingredients
- 1 Tbsp black peppercorns
- 1 red capsicum, sliced
- 2 chicken stock cubes, crushed
- 2 Tbsp red wine vinegar
- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp olive oil
- 1 garlic clove, finely chopped
- 1 tsp grated fresh ginger
- 1 pinch ground chillies
- 400 to 600g beef fillet or rump steak, thinly sliced
- 230g can bamboo shoots, drained
- 227g can water chestnuts, sliced, drained
- Hokkien noodles to add later and steamed broccolini to serve with.
Instructions
- Put all ingredients in slow cooker except noodles and broccolini.
- Cook all day - 8hrs on low
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This was delicious. I just wonder if you could grind up the peppercorns because it was a pain picking them all out. I also browned my meat first, added sliced red onion and thickened the sauce with some cornflour an hour before serving