Slow-Cooker Asian Beef Short Ribs

Slow-Cooker Asian Short Ribs

For anyone else who has little girls what would your response be if I asked you what the word “Obsession” was currently reminding you of???

How about RAINBOW LOOM????  Anyone??  I’m sure there is someone out there who knows what I am talking about.  Ella and Taylor (and ALL of their friends) are completely obsessed.   We were at the park for a picnic yesterday with about 4 different families and most of the girls brought their little Rainbow Loom kits with them.  Fishing and Rainbow Loom kind of day.  I guess there are worse hobbies that they could be obsessing over, but when I have to check book bags to make sure their looms aren’t being smuggled to school I think we have a problem.

This is a great slow-cooker recipe and an easy way to try beef short ribs if you have never cooked with them before.

Here are some other great short rib recipes if you would like some more ideas……..

Short Ribs Braised in Red Wine – Becki’s Whole Life

Tomato Braised Short Ribs – Sheknows.com

BBQ Beef Short Ribs – Confessions of a Picky Eater

Short Ribs with Tagliatelle – Giada De Laurentiis/Food Network

Source: Real Simple

Enjoy!

Slow-Cooker Asian Beef Short Ribs
 
Ingredients
  • ½ cup low-sodium soy sauce
  • ⅓ cup brown sugar
  • ¼ cup rice vinegar
  • 2 cloves garlic, peeled and smashed
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon crushed red pepper
  • 8 beef short ribs (about 4 pounds)
  • 4 medium carrots, peeled and halved crosswise
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 4 scallions, thinly sliced (optional)

Instructions
  1. In the bowl of your slow cooker combine soy sauce, brown sugar, vinegar, garlic, ginger, red pepper and short ribs.
  2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours,) until the meat is tender and easily pulls away from the bone.
  3. Transfer the short ribs and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
  4. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions.

 

Asian Steak and Noodle Salad

I am trying to give you all some flavorful and healthy recipes this month – because I know everyone is trying to be good right now:-). This is a salad that I could eat once a week. It is an adapted recipe from Pioneer Woman and Iowa Girl Eats and possibly Epicurious.

I made a very similar recipe last year and I could have sworn that it was from Epicurious. However when I went to dig up the recipe I could not for the life of me find it! I knew it had flank steak, noodles and spinach. It was also Asian flavored. But for whatever reason I couldn’t find the darn recipe. So, I searched through some of my favorite blogs and found two recipes – one here and the other here.

I think what I love most about this recipe is that it is a noodle and green leaf salad. I get my pasta and my salad all in one meal! The sweet/salty soy dressing and marinated flank steak is just perfect and somewhat addicting – especially when you kick up the heat a few notches with the sriracha – YUM!

You can serve this with all of the ingredients cold or you can serve it while the steak and noodles are still slightly warm. This wilts the veggies a bit which I love.

As I am writing I am thinking about the different combinations you could do with this. You could swap out the flank steak for chicken or even tofu. You could swap out the green onions for some fried onions or even some thinly sliced red onions. I might also like this with some cashews or water chestnuts. Wow, I am getting hungry and I need to stop thinking about this salad.

Seriously, you need to try this one – sooo good!

Asian Steak and Noodle Salad
 
Ingredients
  • 1 Asian Flank Steak Recipe – Prepared
  • Dressing:
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon teaspoon honey
  • 1 Tablespoon lime juice
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • Salad
  • ½ bag of baby spinach – washed
  • 12 oz angel hair pasta
  • red or yellow pepper – sliced into thin 2 inch strips
  • 3 green onions sliced thin (white and green parts)
  • Chopped Cilantro
  • handful of sunflower seeds
  • Sriracha

Instructions
  1. Cook flank steak according to directions here. Slice into thin strips.
  2. Combine dressing ingredients and set aside.
  3. Cook pasta according to directions on box.
  4. Slice peppers and green onion. Chop cilantro.
  5. To put salad together place spinach in the bottom of your salad bowl and then add pepper and green onions. Place pasta and steak on top of your vegetables. sprinkle with cilantro, sunflower seeds a sriracha if desired. Add dressing and toss to coat evenly.
  6. Enjoy!

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