I put this recipe together in the morning before I leave for work. In the evening, the aroma hits me as soon as I open the door. All I have to do is cook some rice, and dinner is served.
—DEBORAH PUETTE LILBURN, GA
PREP: 15 MIN. • COOK: 5 HOURS • MAKES: 5 SERVINGS
1 beef top sirloin steak (1 1/2 pounds), cut into 1/4-inch strips
2 1/2 cups sliced fresh shiitake mushrooms
1 medium onion, cut into wedges
3 dried hot chilies
1/4 cup packed brown sugar
1/4 cup orange juice
1/4 cup reduced-sodium soy sauce
3 tablespoons cider vinegar
1 tablespoon cornstarch
1 tablespoon minced fresh gingerroot
1 tablespoon sesame oil
2 garlic cloves, minced
1 3/4 cups fresh snow peas
1 tablespoon grated orange peel
Hot cooked rice
1. Place beef in a 4-qt. slow cooker. Add the mushrooms, onion and chilies. In a small bowl, combine brown sugar, orange juice, soy sauce, vinegar, cornstarch, ginger, oil and garlic. Pour over the beef.
2. Cover and cook on high for 5-6 hours or until the meat is tender, adding snow peas during the last 30 minutes of cooking. Stir in orange peel. Serve with rice.