Mongolian Beef

1 lb. steak strips cut fajita style
1/4-1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 garlic cloves, minced
1/2 tsp fresh ginger, minced (I've also used the seasoning and it worked fine)
1/4-1/2 teaspoon crushed red pepper (to desired spiciness, 1/4 is almost too much for us)
salt and pepper
1 bunch green onions, diced

Heat a large skillet over medium heat and brown the steak with garlic and sesame oil.  Drain the fat and add the brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over rice and top with green onions.
I also served with broccoli.

SLOW COOKER FRENCH DIP SANDWICHES

I got this recipe from Sarah and I LOVE it!! It makes peppery, tender meat that we use for french dip sandwiches. It's the best I've had. 

Ingredients:

• 1 1/2 C beef broth
• 1 C water
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp oregano
• 1 tsp basil
• 1 tsp onion salt
• 1 tsp parsley
• 1 tsp garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
• 1 (5 pound) chuck roast

Combine water and beef broth with salt, ground pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine. 

Place roast in slow cooker and pour salad dressing mixture over the meat. Cover and cook on Low for 10-12 hrs or High for 4-5 hrs. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 mins before eating so the shredded meat had time to absorb more of the juices). Serve on crusty rolls with cheese, if desired. 

 

SLOW COOKER BEEF CHILI

This was submitted by Jenn. I had some when I was home last and it was DELISH.
12-16 servings

1 or 2 lb stew meat chopped into small pieces
1 diced onion
2 T. Chili powder
1 T. Seasoning salt
2 tsp. ground cumin
½ tsp. garlic powder
1 tsp. dried oregano
2 16-oz cans red kidney beans, rinsed and drained
1 28-oz can diced tomatoes (blended for Gordy)
1 12-oz can tomato paste
4 cups chicken broth (I use bullion)

Brown beef and onions in skillet, 2-3 minutes. Place beef and onion in crock pot; add
remaining ingredients and mix well. Cover and cook on low heat for 6 hrs or high heat
for 3-4.