Slow Cooker Beijing Beef Recipe (2024)

FAQs

What is Beijing beef sauce made of? ›

Mix together soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to form your sauce. Dust marinated beef in cornstarch then fry at 350F in neutral oil for 3-4 minutes or until golden brown. Sauté vegetables over high heat for 2 minutes in 2 tbsp neutral oil over high heat then add beef and sauce.

Add Just Enough Liquid

If you want the dish to be saucy, or you're making a beef stew, add enough liquid to come about 1/3 of the way up on the meats in the slow cooker. This allows your meat to braise, not boil. Boiling creates tough meat!

Avoid overcrowding: For the best results, fill a slow cooker between one-half and two-thirds full. Go ahead and cook big roasts and whole chickens; just make sure you use a large crock and that the lid fits snugly on top. Trim fat: For silky sauces and gravies, take a minute or two and cut the excess fat from the meat.

Add stock, water or other liquids, making sure there is enough to come up 1-2cm from the base of the slow cooker bowl. Cover with the lid and cook on High for 4-5 hours or Low for 5-8 hours, or until the meat is tender and pulls apart easily with a fork.

A rich savoury sauce with a hint of sweetness, blended with soybean paste, Chinese plums and sesame. This is a ready-to-use, rich tasting, brown sauce mix great for oriental wraps, meat stews; as a dressing for aromatic crispy duck, dips for spring rolls and other fusion food.

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

Can you overcook something in a slow cooker? Slow cookers are specially designed to cook food for long periods of time, but yes, you can still overcook in a slow cooker if something is left on the wrong setting for longer than it's supposed to be.

It sounds odd, but meat can become dry even when it's cooked in moisture. The most likely cause of this is overcooking. As meat cooks, its muscle fibers shorten in both length and width and eventually squeeze out the juices they normally hold. As you can imagine, this leaves meat dry, and often stringy in texture.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

If you simply pop some raw meat in your slow cooker, it won't have a chance to brown, which adds some much-needed flavor and cuts down on plenty of unappealing grease. Instead, you're better served by browning raw meat in a skillet before adding it to the slow cooker with your other ingredients.

How do you keep meat moist in a slow cooker? ›

Brown Meat Before Putting It in the Slow Cooker

The number one thing that I found that helps my meals stay moist is to brown the meat before placing it in the slow cooker.

Slow cooker recipes have (obviously) long cook times, and it's the meat—not the carrots—that benefit from it. By placing the protein at the bottom (closest to the heating element), and vegetables at the top, you can keep your plant parts a little more toothsome, while ensuring your meat is fall-apart tender.

A general rule of thumb from Luis Sanchez, senior category manager for the appliance manufacturer Breville: To go from "High" to "Low" (or vice versa), multiply (or divide) the original time by 1.5 to 2.5 hours. And as with the cooking times for specific ingredients, these times are approximate.

It doesn't matter if it is covered or not. The inside of the slow cooker will be warm enough to cook the meat. Braising (not submerged) and simmering (submerged) are two methods which both can lead to good results. The "very chewy" result sounds like choosing the wrong type of meat for slow cooking.

Crispy beef, bell peppers and onions in a sweet-tangy sauce.

What does Beijing Beef taste like? Strips of tender beef are quickly cooked and tossed with sauteed peppers, onions, and a sweet/umami-licious sticky sauce. The combination has just the right bit of sweetness with also a hint of spicy flavor from the crushed red pepper.

Chicken Broth Version: Combine 1 cup chicken broth (or chicken stock), 1 1/2 tablespoons oyster sauce, 2 teaspoons dark soy sauce, 1/2 teaspoon brown sugar, and 1 tablespoon cornstarch (or potato starch) in a saucepan. Mix evenly and make sure there are no lumps. Bring to a boil and keep stirring during cooking.

Soy sauce (jiàng yóu, 酱油), the most common of Chinese sauces, sounds simple, and for the most part, it is.