Slow cooker sticky beef with mushrooms
After a set-and-forget recipe? Try this slow cooker sticky beef with mushrooms. It’s loaded with fresh veggies and mouth-watering flavour.
- 1 tbs olive oil
- 1kg Coles Australian No Added Hormones Gravy Beef
- 200g pkt sliced mushrooms
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 tbs finely grated ginger
- 1/4 cup (60ml) salt-reduced soy sauce
- 1/3 cup (75g) brown sugar
- 1/2 cup (125ml) beef stock
- 2 tsp cornflour
- 1 bunch bok choy, halved
- Steamed rice, to serve
- Spring onion curls, to serve
Heat oil in a large frying pan over high heat. Cook half the beef, turning, for 5 mins or until browned. Transfer to a slow cooker. Repeat with the remaining beef.
Add the mushroom, onion, garlic, ginger, soy sauce, brown sugar and stock to the slow cooker. Combine cornflour with 1 tbs of water in a small bowl. Stir into beef mixture. Season with pepper. Cover and cook for 4 hours on high (or 6 hours on low) or until the beef is falling apart.
Uncover. Add the bok choy. Cook, uncovered, for 15 mins or until the bok choy is tender.
Divide the rice and beef mixture among serving plates. Top with spring onion curls.