Slow-Cooker Orange & Sugar Snap Beef

Serves 8 | Finish in 6-8 hours

February is National Heart Month, a good time “check-in” with your health and show love to your heart with healthy changes in diet and exercise. A recent study has shown that lean beef can play a role in a cholesterol-lowering diet; my recipe for Slow-Cooker Orange and Sugar Snap Pea Beef will become a busy week-night favorite!


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.

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