Slow Cooker Orange Beef Recipe


I think that's one of my better photos! During my year-long challenge, we didn't eat much take-out.

There were a few nights where we succumbed because I made a dessert or a drink in the crockpot instead of a main dish and we were tired of leftovers. Really tired. But for the most part, we just didn't eat out.

To get our fix, I tried my hardest to recreate "take out fake out" dinners.

The results were pretty darn good, and I've continued my quest keep our menu drawer (I know, it's weird. A whole drawer full of takeout menus--it's like we collect them or something) closed.

Here's the new favorite:


The Ingredients.

serves 4

  • 1 1/2 pounds beef round steak, sliced or beef stir fry strips
  • 1/4 cup gluten free soy sauce (LaChoy or Tamari wheat-free)
  • 2 teaspoons ground ginger
  • 3 tablespoons honey (not pictured, the kids stole it to use on their pancakes.)
  • 1/2 cup orange juice
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 6 green onions, sliced
  • 1 small head bok choy, cut in 1-inch chunks
  • cooked white or brown basmati rice for serving



The Directions.

Use a 4-quart slow cooker.

For absolute best results, marinate the meat the night before in a plastic bag with the sauce ingredients: soy sauce, honey, ginger, and orange juice. In the morning, dump the contents into an empty cooker and add the vegetables on top.

Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender. Stir fry meat cane sometimes be tough---cook until it's really soft and pliable. Serve over rice with the crock juice.



The Verdict.

The orangey-sweet flavor is fantastic, and fully satisfied my takeout craving.

I liked that the vegetables steamed nicely in the same pot, creating a much lighter meal than we'd get if ordering in.

I still can't convince my girls to eat bok choy, but they are now old enough to not get upset when the veggies and meat are touching.

this is awesome.

day 2 of Crocktober!
Slow Cooker: Take out Fake Out

Slow Cooker: Take out Fake Out

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Orange Beef

Orange Beef

Yield: 4
Author: Stephanie O'Dea AYearofSlowCooking.com
Prep time: 5 HourCook time: 7 HourTotal time: 12 Hour

Ingredients

  • 1 1/2 pounds beef round steak, sliced or beef stir fry strips
  • 1/4 cup gluten free soy sauce (LaChoy or Tamari wheat-free)
  • 2 teaspoons ground ginger
  • 3 tablespoons honey (not pictured, the kids stole it to use on their pancakes.)
  • 1/2 cup orange juice
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 6 green onions, sliced
  • 1 small head bok choy, cut in 1-inch chunks
  • cooked white or brown basmati rice for serving

Instructions

  1. Use a 4-quart slow cooker.
  2. For absolute best results, marinate the meat the night before in a plastic bag with the sauce ingredients: soy sauce, honey, ginger, and orange juice. In the morning, dump the contents into an empty cooker and add the vegetables on top.
  3. Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender. Stir fry meat cane sometimes be tough---cook until it's really soft and pliable. Serve over rice with the crock juice.


Do you love this recipe?

Please share it with your friends!


Posted by: Stephanie O'Dea | A Year of Slow Cooking at October 02, 2010

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What they say about this recipe

  1. Mmmmm mmmm mmm! I love when meats and orange juice get together and party down like this. :)

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  2. So happy to see you posting daily again. I made the Indian Butter Chicken this week...sooo delicious! My all time favorite meal. I'm going to preorder your new book.

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  3. What an amazing blog! I Love using my crockpot! In fact, I am going to make some shredded venison today with it!

    I just found your blog on a Saturday Blog Hop! Have a wonderful weekend!

    Amanda @ www.nutritionistreviews.com

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  4. Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender.

    Is that 6-7 hours on low then 3-4 hours on high...or 6-7 hours low OR 3-4 hours high? O_o

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  5. LOL, one or the other. :-)

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  6. Sounds yummy - think I'm making this one for Sunday dinner!
    Thanks! :o)

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  7. Anonymous10/02/2010

    My crockpot is as old as Methuzula. It was a gift from my parents about 30 years ago. I sure could use a new one.

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  8. The beef is marinating in the fridge as we speak and the whole thing will hit the crockpot tomorrow morning. Can't wait to taste it!

    I found your blog a few days ago and had been looking for different ways of using my lovely crockpot. It reminds me of being at home with my mother! Thanks so much!

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  9. My takeout menus live in the front cover of our phone book. And in a folder in my car for emergency calls on the way home (prior to driving!)

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  10. This looks tasty! And that is a great photo. I like that the veggies appear to still retain their shape - something I would be concerned about when slow cooking them. I often use my slow cooker as a way to keep us from eating out too!

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  11. Tried this one too...added the baby corn, mushrooms and broccoli to the beef. Anther homerun with my hungry household!

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  12. I made this last night. It was very tender, my husband loved it. I wanted it a touch sweeter and saucier so I added some sweet and sour sauce to it. Quite tasty.

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  13. For some reason bok choy doesn't seem to be available in Denmark. Do you have any suggestions for substitutions? I don't think I've ever had bok choy so I can't make an educated guess myself.

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  14. Hi Maria,
    you aren't missing out on too awful lot. :-) It's like a tiny cabbage plant with longer leaves. You can use any vegetables you'd like--cauliflower, string beans, asparagus-- they would all work just fine.

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  15. Excellent - thanks :-)

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  16. Thank you! I am making this for dinner tonight - right now!

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