Braised Ginger Beef

During your trips to the supermarket, do you even give any attention to the recipe cards that the store gives out for free?  When I run out of fresh ideas, I check out those recipes and buy all the ingredients from the store.  They usually put these recipes together to promote their items (doesn’t really mean you have to buy the exact brand).

Here’s one of those supermarket recipes I found.


1 1/2 lbs beef (chuck roast or ribs cut into 1 1/2 inch cubes)

1 onion, chopped

3 tbsp. light soy sauce

2 tbsp. hoisin sauce (can be found in the asian section of your grocery)

1 tbsp. grated ginger

2 cloves garlic, minced

1 1/2 organic beef broth

8 oz shiitake mushrooms, thinly sliced (you can also use dried shiitake mushrooms and soak them in warm water for 30 minutes)

2 tbsp. cornstrach

2 green onions, chopped (for garnish)


In a large bowl, combine beef, onion, soy sauce, hoisin sauce, ginger and garlic.  Rub marinade on the beef.  Cover and marinate for 8 hours.

Transfer marinated beef mixture to a slow cooker.  Add broth and stir.

Cook on low for 10 hours or until beef is tender.  (Temperature could be increased if you want a shorter cook time)

Increase heat to high and add mushrooms.

In a small bowl, make a slurry by combining cornstarch with 2 tablespoons water.  Add slurry to the tenderized beef. Cook until the sauce thickens.

Top with green onions and serve with steamed rice.


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