Submitted by Vanessa King
Slow-cooker beef in soy and orange sauce
Serving: 4
Ingredients
- approx. 500g Chuck steak, diced
- 2 tbsp Vegetable oil
- 1 medium Brown onion, cut into wedges
- 1 large Carrot, sliced diagonally
- 2 garlic cloves, crushed
- 3cm piece Ginger, peeled, thinly sliced
- 3 strips Orange rind
- 1/3 cup Soy sauce
- 2 tbsp Oyster sauce
- 1/2 cup Cold water
- 1/4 cup Shao Hsing (Chinese cooking wine)
- 1 star anise
- 1 heaped tsp Bonox mixed with 1 cup warm water (stock)
- 2tbsp brown sugar
- 1 Capsicum (red/green), diced
- Steamed Rice to serve
Instructions
- Heat half the oil in pan over medium-high heat. Cook meat, in batches (if required), for 4 to 5 minutes or until browned. Transfer to plate.
- Heat remaining oil in another pan over medium heat. Add onion, carrot, garlic and ginger. Cook, stirring, for 3 minutes. Add orange rind, soy sauce, oyster sauce, wine, star anise, stock, sugar and cold water. Season with pepper.
- Transfer meat back into slow cooker. Cover with lid. Cook on low for 5 1/2 hours. Add capsicum and cook for a further 30 minutes.
- Thicken with corn flour (if needed) at the end of cooking time.
- Remove star anise. Serve with steamed rice.
- *Please note that I have an All-in-one cooker*
Tried this recipe?Scroll Down To Share What You Think
If I want to do this for 20 people would I need to increase the cooking time?
While this isn’t my recipe I could have a guess to try to help? 🙂
I think the much larger serving size will increase the time it takes you to pre brown it all of course but I don’t think it will put a huge difference on the overall slow cooking time? Are you fitting this all in one slow cooker are you?
I’d maybe add an extra up to 1-2hrs cooking time once it’s all assembled?
I may do it in two for ease of transport to the venue.
Thank you for your quick reply.
I’m off to buy the chicken.
Would substituting chicken breast/thigh for chuck steak alter the cooking time?
Yummo! I added an extra orange rind strip for some reason 🤷♀️ but it worked. Added cornflour slurry to thicken sauce. Served with stir fried greens and topped with chilli flakes and spring onion greens. The orange flavour is subtle and the sauce is quite rich. Think I’ll add champignons / mushrooms next time.
Great tips – thanks Teaghan 🙂