CrockPot recipe. Cook on low 6-8 hours
8 meaty and thick beef short ribs – patted dry
2 Tablespoons vegetable oil
3 Tablespoons Cowboy El Diablo BlenZ*
4 Tablespoons corn starch
¼ teaspoon red chili flakes
2 bell peppers – sliced
1 medium sweet onion – sliced
1 cup sliced white mushrooms
*Order by phone or email Chef Pamela E. Tour our website and take your taste buds on a voyage of discovery!
Kung Pao Simmering Sauce – whisk together in a bowl
3 Tablespoons Chinese cooking wine – or sherry
1 teaspoon sugar
2 Tablespoons low sodium soy sauce
1 teaspoon sesame oil
2 Tablespoons hoisin
1 Tablespoon freshly grated ginger
1 Tablespoon freshly grated garlic
1 teaspoon dried parsley
3 Tablespoons rice vinegar
500 ml beef stock
Stir 3 Tablespoons of the BlenZ with the cornstarch and chili flakes. Dredge the ribs in this mixture and set aside for 15 minutes.
Preheat a large frying pan on medium heat, add the oil and sauté the ribs until browned on all sides, 8 to 10 minutes.
Pour the Kung Pao Simmering Sauce into the slow cooker add the ribs, vegetables, and the remaining BlenZ .
Cook the ribs in the slow cooker on low 6-8 hours, or until fork tender. Serve over steamed rice or with cooked noodles.
Optional Garnish – Fresh bean sprouts, chopped green onions, chopped roasted peanuts, fresh cilantro.
~Globally Inspired Farm to Fork Culinary Adventures~