Slow Cooker Asian Beef with Cashews

Looking for something new to make in the crock pot?  Rummaging through the stack of recipes last weekend that we  had printed off from earlier in the year I found this tasty dinner entrée.  We had a majority of the ingredients and it looked super easy and the potential for great taste.  I did make one addition to make sure it had the Asian flavor – a little bit of toasted sesame oil. 
This would make a great week night dinner that when you come home to the house smells delicious, or make it on the weekend and have it cooking while your prepping your house for winter or decorating for the holidays. 
The family loved it and tagged it a make again recipe.  My  only regret is not having some fortune cookies  to nibble on post dinner!

Asian Beef with Cashews


4 Green onions
2 tbsp. oil
1 Boneless Beef Chuck, cubed (about 2 to 2 1/2 lbs.)
3 Cloves of garlic minced
1/4 cup teriyaki Sauce
2 red bell peppers chopped coarsely
1/2 tsp. crushed red pepper
2 tbsp. corn starch
1/2 cup Asian Toasted Sesame dressing
2 cups snow peas, cut diagonally
1/2 cup Planters Cashew Pieces
 toasted sesame oil


Slice onions, keeping the sliced white bottoms and green tops separate. Heat oil in large skillet on medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally and adding garlic for the last minute. Stir in teriyaki sauce, bell peppers, crushed pepper, white onion slices and a small drizzle of toasted sesame oil. Pour into slow cooker; cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Mix cornstarch, dressing and a touch more sesame oil until blended. Add to slow cooker with snow peas and nuts; stir. Cook, uncovered, 10 min. or until slightly thickened. Top with green onion slices and serve over rice.

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