New York Times bestselling author, slow cooking expert and mommy blogger next door
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A Year of Slow Cooking

Saturday, October 2, 2010

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. What? You don't have one? Why then you should enter yourself in this conveniently timed contest...

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.

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Amie said...

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

Lisa D said...

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.

Amanda-The Nutritionist Reviews said...

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 @

Caitlin said...

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

Stephanie O'Dea said...

LOL, one or the other. :-)

Nants said...

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

Anonymous said...

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.

Babymama said...

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!

Katrina said...

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!)

Tasty Eats At Home said...

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!

Kim said...

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

That Crazy Cooney Bunch said...

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.

Maria said...

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.

Stephanie O'Dea said...

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.

Maria said...

Excellent - thanks :-)

Jimmy Bender said...

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

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