Dinner at the Cobbs tonight is Asian-Style Hot Pot from Sandra Lee Semi-Homemade Slow Cooker Recipes 2
Ingredients:
1 and 1/2 cup uncooked converted rice, 3 and 1/2 cups low sodium beef stock, 1 and 1/2 pounds flank steak (rinsed and patted dry), 1 packet (3/4 oz.) hot and spicy Szechwan mix (divided) this is in the Asian food section: Sunbird brand, 1 package (3.2 oz.) shiitake mushrooms sliced (I substituted sliced frozen carrots), 1 and 1/2 cups frozen peas (I used sugar snap peas), 2 sliced scallions, 1 tablespoon soy sauce, 3 tablespoons teriyaki marinade (Kikkoman)
Directions:
1. Combine rice and beef stock in a 5-quart slow cooker. Cut flank steak, against the grain, into thin strips. Season with one tablespoon of Szechwan mix. Place beef strips in slow cooker on top of rice.
2. In a medium bowl, combine sliced mushrooms, peas, and scallions; set aside. In a small bowl, whisk together soy sauce, teriyaki marinade, and remaining Szechwan mix. Pour over vegetables and toss thoroughly. Pour into the slow cooker over beef strips.
3. Cover and cook on LOW setting for 3 to 5 hours, or until rice is fully cooked.
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