Chinese Style Slow Cooker Beef

5 from 4 votes

慢炖五香牛肉

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.

Prep Time30

Cook Time8

Total Time8 30

Course: Appetizer, Dinner, Lunch

Cuisine: Chinese-American Fusion

Keyword: Slow Cooker Beef, Chinese Style Slow Cooker Beef

Servings:

Calories: 535kcal

Cost: 40

Equipment

A large saucepan
A Slow Cooker
2 feet long string
Stainless Steel Mesh Cooking Infuser

Ingredients

6 pound Beef Chuck Pot Roast
2 tbsp Rice Vinegar
2 cup Soy sauce to taste
2 tbsp Salt to taste
1 teaspoon Chinese Five Spice Powder
1 teaspoon Cumin powder
Green onion
Garlic
Ginger
Dry Chili Pepper

For the spice cooking infuser

2 cloves Anise Seeds Star Anise
1 teaspoon Sichuan Red & Green Peppercorn or Black peppercorns as the replacement
1 teaspoon Mustard Seeds or tsp of Mustard from the jar

Side Veggies

1 English Cucumber Julienne sliced
2 Green onion diced
1 cup Cilantro chopped

Chili Oil

1 cup Avocado oil
1 tbsp Sichuan chili powder regular dry red pepper/chili flakes from any pizzeria can do the trick

Beef Salad Sauce

1/2 cup Chinese black vinegar
2 tbsp Soy sauce or to taste
2 teaspoon Sesame oil

Instructions

Beef

Tie the beef with string to prevent it from falling apart in the cooking process
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’s about 2-3 minutes for the rinsing process.
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.
Set the beef on a plate or in a container after it’s 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.

Beef Salad

Lay the prepared veggies on a plate

Sauce

Mix the Chinese black vinegar, soy sauce and sesame oil

Chili Oil

Pour the chili powder/flake in a small glass jar
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
Pour the hot oil into the jar, your homemade chili oil is ready.

Beef Broth - Don't let the delicious beef broth go to waste

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.

Nutrition