INGREDIENTS
- 1 tbsp (15 mL) sesame oil
- 2 lbs (910 g) beef short ribs
- 1 large red onion, sliced
- 1 large carrot, sliced
- 2 stalks celery, sliced
- 1 cup (250 mL) Shiitake mushrooms, sliced
- 2 cups (500 mL) baby bok choy
- sesame seeds, toasted (optional)
- green onion, chopped (optional)
Sauce:
- 2 tbsp (30 mL) rice wine vinegar
- 2 tbsp (30 mL) sodium reduced soy sauce
- 1 tsp (5 mL) Worcestershire sauce
- 2 tbsp (30 mL) chili garlic sauce (alt: Sriracha or Sambal)
- 1 carton (900 mL) CAMPBELL’S® Ready to Use 30% Less Sodium Beef Broth
- 1 clove garlic, chopped
- ½ cup (125 mL) sodium reduced Hoisin sauce
Thickener:
- ¼ cup (60 mL) cornstarch
- ¼ cup (60 mL) water
DIRECTIONS
- Heat sesame oil in large nonstick skillet over medium-high heat.
- Brown short ribs on all sides and place in the slow cooker, top with vegetables.
- Add all sauce ingredients to the skillet and combine well with pan drippings. Pour desired amount of mixture over beef and vegetables.
- Cook, covered, on HIGH setting for 3-4 hours or until beef reaches internal temperatures of 165°F (74°C) and is fork-tender.
- Transfer vegetables and short ribs to a plate.
- Skim any oil from the top of the liquid and discard. Pour liquid into a skillet and bring to a boil. Mix cornstarch and water and add to thicken the sauce.
- Drizzle short ribs and vegetables with sauce.
- Garnish with toasted sesame seeds and green onions.
Recipe Tips:
- If you like your vegetables crunchy, add vegetables to slow cooker when you have 30mins to 1 hour cook time remaining
- Use up leftover sauce in a vegetable stir-fry for a delicious quick dinner.
- If you don’t own a slow-cooker, cook in a heavy dutch oven pot at 325 ̊F (160 ̊C) in the oven for about 3 hours or until fork tender
Credits to: cookwithcampbells.ca