Crockpot Mongolian Beef

Ingredients

    ½ pounds Flank Steak
    ¼ cups cornstarch
    2 tablespoons Olive Oil
    ½ teaspoons mince Garlic, Cloves
    ¾ cups Soy Sauce
    ¾ cups Water
    ¾ cups Brown Sugar
    1 cup grated Carrots
    green onions, for garnish

Instructions

    Cut flank steak into thin strips. 

    In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
    Add olive oil, minced garlic, soy sauce, water, brown sugar and 

        carrots to slow cooker. 

    Stir ingredients. 

    Add coated flank steak and stir again until coated in the sauce.
    Cook for high 2-3 hours or on low 4-5 hours until cooked throughout 

        and tender. 

    Can serve over rice and garnish with green onions.

Slow Cooker Beef And Broccoli

Substitute 1 cup celery, peas, and carrots for broccoli.

Saved for the brown sauce, proportions, and cooking times.

INGREDIENTS

Servings: 4

2 lbs sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets

For serving:
White rice, cooked

PREPARATION

In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.

Place slices of beef in the liquid and toss to coat.
Cover with lid and cook on low heat for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well.
Add the broccoli and gently stir to combine.
Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

Egg Roll stuffing.

Ingredients:

1 bag coleslaw mix
1 lb pork sausage
2 cloves garlic minced (or garlic pwdr)
1 tsp ground ginger
Salt to taste
1/4 c onion diced

Directions:
 
Brown the sausage in a large skillet and add the other ingredients right on top. 
Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. 
Finish to your taste/texture preference.

Egg roll assembly.

Rice paper wrappers, 6 to 8" diameter
egg whites.

Brush one side of the wrap with egg white, and deposit filling.  Roll the contents up, and use wash to seal the roll.

Deep fry, or bake till brown.

Crock Pot Sweet Garlic Chicken

Ingredients:

• 4-6 chicken breasts
• 1 cup packed brown sugar
• 2/3 cup vinegar (I used apple cider vinegar)
• 1/4 cup lemon-lime soda (diet or regular)
• 2-3 Tablespoons minced garlic
• 2 Tablespoons soy sauce
• 1 teaspoon fresh ground pepper
• 2 Tablespoons corn starch
• 2 Tablespoons water
• Red pepper flakes (optional)

Directions:

• Spray slow cooker with non-stick cooking spray. 
• Place chicken (frozen, thawed or fresh) inside slow cooker.
• Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. 
• Cook on low for 6-8 hours or high for 4 hours. 
• Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. 
• Place saucepan over high heat.
• Mix together corn starch and water, pour into saucepan, and mix well. 
• Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. 
• Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 
• Sprinkle red pepper flakes on top if desired. 
• This can be served over rice or noodles.
• Can be served with a baked potato on the side

Crockpot Cashew Chicken

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/
Directions:
Combine flour and pepper in large Ziploc bag. 

Add chicken. Shake to coat with flour mixture. 

Heat oil in skillet over medium-high heat. 

Brown chicken about 2 minutes on each side. 

Place chicken in slow cooker. 

Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. 

Cook on LOW for 3 to 4 hours. 

Add cashews and stir. 

Serve over rice. 

Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Chicken and Broccoli Stir-Fry

http://shine.yahoo.com/shine-food/whats-better-takeout-chicken-broccoli-stir-fry-183800456.html



Ingredients:

2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
3 tablespoons minced peeled fresh ginger
2 cloves garlic, minced
2 scallions, thinly sliced
1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1
Cooked white rice, for serving

Directions

• Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
• In a wok or large skillet, heat vegetable oil over high. 
• Add chicken and cook until browned, 10 minutes. 
• Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. 
• Add 1/4 cup water, scraping up browned bits with a wooden spoon. 
• Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. 
• Serve warm with rice.

CROCKPOT BEEF AND BROCCOLI

Ingredients

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions

1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. 
(If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Crockpot Orange Chicken

not sure who to credit this one to, yet another recipe lifted from a FB share.

Ingredients:

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 oz frozen orange juice (thaw before adding)

Garnishes:

2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped

**You may choose to add extras like:
chopped onion, celery, pineapple chunks, hot cooked rice

Directions:

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & orange juice in Crockpot. 
(for extra flavor add 1/4 cup soy sauce) 
Cover and cook on LOW 4 to 6 hours. 
Serve chicken on hot cooked rice on platter. 
Top with orange segments and green onions. 
Serve chicken liquid in gravy boat, if desired.