{"id":1016,"date":"2020-04-23T18:09:53","date_gmt":"2020-04-24T01:09:53","guid":{"rendered":"https:\/\/lingscorner.com\/?p=1016"},"modified":"2020-11-22T13:57:56","modified_gmt":"2020-11-22T21:57:56","slug":"chinese-style-slow-cooker-beef","status":"publish","type":"post","link":"https:\/\/lingscorner.com\/zh\/2020\/04\/chinese-style-slow-cooker-beef\/","title":{"rendered":"\u6162\u7096\u4e94\u9999\u725b\u8089"},"content":{"rendered":"

This slow cooker beef is the way to go with a big chuck roast. You can get away with making this dish if you only have soy sauce, star anise and peppercorns. So no worries about not having all the spices in this difficult time. Making this tasty beef is so easy, just add everything in the slow cooker and cook for 8 hours. I like to slice the beef into thin slices before garnish them with my choice of veggies – cucumber, green onion and cilantro. Oh, don’t forget the hot oil if you like the spicy taste. The beef is so flavorful and so soft but not falling apart. I like to add the beef slices to my homemade noodle soup. But it will make another delicious dish if you add this beef over some steamed white rice. <\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
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5<\/span> from 4<\/span> votes<\/div><\/div>\n<\/div>\n

\u6162\u7096\u4e94\u9999\u725b\u8089<\/h2>\n
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This is a very easy recipe. Have some spices ready. Your slow cooker will do the cooking for you. The beef is so tender and flavorful. It can be served as an appetizer (Beef Salad), main dish or you can add the meat to your noodle soup and the steamed rice.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>8 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>8 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Dinner, Lunch<\/span><\/div>
Cuisine: <\/span>Chinese-American Fusion<\/span><\/div>
Keyword: <\/span>Slow Cooker Beef, Chinese Style Slow Cooker Beef<\/span><\/div><\/div>\n
Servings: <\/span>10<\/span><\/div>\n
Calories: <\/span>535<\/span>kcal<\/span><\/span><\/div>\n\n
Cost: <\/span>40<\/span><\/div>\n

Equipment<\/h3>
  • A large saucepan<\/div><\/li>
  • A Slow Cooker<\/div><\/li>
  • 2 feet long string<\/div><\/li>
  • Stainless Steel Mesh Cooking Infuser<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 6<\/span> pound<\/span> Beef Chuck Pot Roast<\/span><\/li>
    • 2<\/span> tbsp<\/span> Rice Vinegar <\/span><\/li>
    • 2<\/span> cup<\/span> Soy sauce<\/span> to taste<\/span><\/li>
    • 2<\/span> tbsp<\/span> Salt<\/span> to taste<\/span><\/li>
    • 1<\/span> teaspoon<\/span> Chinese Five Spice Powder<\/span><\/li>
    • 1<\/span> teaspoon<\/span> Cumin powder<\/span><\/li>
    • Green onion<\/span><\/li>
    • Garlic<\/span><\/li>
    • Ginger<\/span><\/li>
    • Dry Chili Pepper <\/span><\/li><\/ul><\/div>

      For the spice cooking infuser<\/h4>
      • 2<\/span> cloves<\/span> Anise Seeds<\/span> Star Anise<\/span><\/li>
      • 1<\/span> teaspoon<\/span> Sichuan Red & Green Peppercorn<\/span> or Black peppercorns as the replacement<\/span><\/li>
      • 1<\/span> teaspoon<\/span> Mustard Seeds<\/span> or tsp of Mustard from the jar<\/span><\/li><\/ul><\/div>

        Side Veggies <\/h4>
        • 1<\/span> English Cucumber <\/span> Julienne sliced<\/span><\/li>
        • 2<\/span> Green onion<\/span> diced<\/span><\/li>
        • 1<\/span> cup<\/span> Cilantro<\/span> chopped<\/span><\/li><\/ul><\/div>

          Chili Oil<\/h4>
          • 1<\/span> cup<\/span> Avocado oil<\/span><\/li>
          • 1<\/span> tbsp<\/span> Sichuan chili powder<\/span> regular dry red pepper\/chili flakes from any pizzeria can do the trick<\/span><\/li><\/ul><\/div>

            Beef Salad Sauce<\/h4>
            • 1\/2<\/span> cup<\/span> Chinese black vinegar<\/span><\/li>
            • 2<\/span> tbsp<\/span> Soy sauce<\/span> or to taste<\/span><\/li>
            • 2<\/span> teaspoon<\/span> Sesame oil<\/span><\/li><\/ul><\/div><\/div>\n

              Instructions<\/h3>

              Beef<\/h4>
              • Tie the beef with string to prevent it from falling apart in the cooking process <\/span><\/div><\/li>
              • Heat the large saucepan with 1\/3 filled water to a boil. Add the beef in and then add the vinegar to get rid of the meaty smell. Remove the beef from the pot as soon as the beef changes the color. It\u2019s about 2-3 minutes for the rinsing process.<\/span><\/div><\/li>
              • In a large slow cooker, put the beef, ginger, garlic, green onion, dry red peppers and the spice infuser first and then add water (about 9 cups) until the beef is completely merged. Add in the Soy sauce, salt and the Chinese Five Spice Powder to the water and give some stir to the water to mix. Set the slow cooker for 8 hours in medium heat. I also flipped the beef half way for even cooking.<\/span><\/div><\/li>
              • Set the beef on a plate or in a container after it\u2019s done. Cover & chill it in the fridge over night after it cools down. Leave the beef in the room temperature for 1 hour prior your meal. Cut the beef to thin slices to serve.<\/span><\/div><\/li><\/ul><\/div>

                Beef Salad<\/h4>
                • Lay the prepared veggies on a plate<\/span><\/div><\/li><\/ul><\/div>

                  Sauce<\/h4>
                  • Mix the Chinese black vinegar, soy sauce and sesame oil <\/span><\/div><\/li><\/ul><\/div>

                    Chili Oil<\/h4>
                    • Pour the chili powder\/flake in a small glass jar<\/span><\/div><\/li>
                    • Heat a small saucepan in medium high heat, add the oil to the pot once the pot is hot. Remove the pot from the heat after the oil is hot<\/span><\/div><\/li>
                    • Pour the hot oil into the jar, your homemade chili oil is ready. <\/span><\/div><\/li><\/ul><\/div>

                      Beef Broth – Don't let the delicious beef broth go to waste<\/h4>
                      • Leave the soup in the fridge overnight, seperate and disgard the fat layer from the soup next day. Drain the soup and store it in containers (the store bought broth carton be can handy too). Freeze some of them for future use.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                        <\/div>\n\n

                        Nutrition<\/h3>
                        Calories: <\/span>535<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>3<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>55<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>34<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>188<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>2914<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1026<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>199<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>66<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>7<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n

                        Beef<\/h2>\n\n\n\n
                        • \"\"
                          Tie the beef<\/figcaption><\/figure><\/li>
                        • \"\"
                          A quick rinse in the boiling water<\/figcaption><\/figure><\/li>
                        • \"\"
                          All the spices and herbs<\/figcaption><\/figure><\/li>
                        • \"\"
                          Ready for the slow cooker<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n

                          8 Hours later<\/h3>\n\n\n\n
                          • \"\"<\/figure><\/li><\/ul>
                            Cover the beef after it cools down and chill it in the fridge overnight<\/strong><\/figcaption><\/figure>\n\n\n\n

                            Don’t let the deliciousness go to waste<\/h3>\n\n\n\n
                            • \"\"
                              Separate the fat from the broth after cooling<\/figcaption><\/figure><\/li>
                            • \"\"
                              Drain the broth<\/figcaption><\/figure><\/li>
                            • \"\"
                              Store the broth<\/figcaption><\/figure><\/li><\/ul>
                              Beef broth makes delicious Veggie soup, Noodle soup or cooking sauce…<\/strong><\/figcaption><\/figure>\n\n\n\n

                              Enjoy the slow cooker beef<\/h3>\n\n\n\n
                              • \"\"
                                Side veggies<\/figcaption><\/figure><\/li>
                              • \"\"
                                cut to thin slices<\/figcaption><\/figure><\/li>
                              • \"\"
                                Garnish the beef<\/figcaption><\/figure><\/li>
                              • \"\"
                                Beef noodle soup is one of my favorites<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n

                                <\/p>","protected":false},"excerpt":{"rendered":"

                                This slow cooker beef is the way to go with a big chuck roast. You can get away with making this dish if you only have soy sauce, star anise and peppercorns. So no worries about not having all the spices in this difficult time.…<\/p>","protected":false},"author":2,"featured_media":1011,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1016","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking"],"yoast_head":"\nChinese Style Slow Cooker Beef - Ling's Corner<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lingscorner.com\/zh\/2020\/04\/chinese-style-slow-cooker-beef\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chinese Style Slow Cooker Beef - Ling's Corner\" \/>\n<meta property=\"og:description\" content=\"This slow cooker beef is the way to go with a big chuck roast. 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