This easy recipe basically cooks itself in the crockpot all day while you take care of family, business and at least 30 minutes of cardiovascular exercise! All you do is come home, toss in orange slices and crispy sugar snap peas, serve over a bed of brown rice and enjoy!
2 lb. beef chuck shoulder steak - trimmed and sliced into 2” strips
1/2 cup Litehouse Food’s Tangy Orange Dressing & Marinade
2 Tbsp. low-sodium soy sauce
1 Tbsp. Sriracha Chile Pepper Sauce (found on Asian food aisle)
1 Tbsp. Litehouse Food’s Instantly Fresh Ginger
1 Tbsp Litehouse Food’s Instantly Fresh Garlic
1 large onion cut very coarsely chopped
1 Tbsp. cornstarch
1 6-oz can mandarin oranges that have been drained (or may use fresh)
1 (8-oz) package sugar snap peas
1.Add beef, dressing, soy sauce, garlic, ginger, Sriracha and onion to 3-qt or larger slow cooker. Cover and cook on low 6 to 8 hours until beef is tender.
2.Turn to high. Remove ½ cup of liquid and stir in cornstarch until dissolved. Stir this mixture back into slow cooker. Add sugar snap peas and oranges; cover and cook on high 10 minutes until peas are crisp-tender.
3.Serve over brown rice with sauce from slow cooker.