Our incredible meal at Katsuya left me craving the traditional flavors of Asian cuisine as well as inspired me to create something of my own. Simplicity would be a must due to my weeknight cooking schedule and so was born my take on a Crock Pot Asian Beef. The tender beef and crisp green beans fit the flavor profile that I was craving and, unlike most crock pot meals, made for an absolutely lovely presentation once plated.
I can easily count on one hand the number of times that Z has asked for seconds following a meal. Not because he doesn’t enjoy my cooking, but because food just doesn’t excite him like the rest of us. He asked for seconds of this dish for several nights in a row, which was a huge success in my book and a guarantee that I’ll be adding it to our rotating list of favorite dishes. Although any rice would suffice, I chose to plate this dish over a bed of brown rice and have to agree with Z that this decision really brought the meal together. The nuttiness of the brown rice was a nice contrast to the sweet teriyaki style sauce and rich flavor of the beef. My final touch was a quick sprinkle of sesame seeds which resulted in a polished dish that I’d be proud to serve to even the pickiest of palates.
Crock Pot Asian Beef
2 lbs chuck roast
1 medium onion, halved and thinly sliced
1/4 cup brown sugar
3 Tbsp soy sauce
1 Tbsp rice wine vinegar
1 Tbsp sesame oil
1 Tbsp freshly grated ginger
2 cloves garlic, minced
Salt and Pepper
4 handfuls fresh green beans
Sesame Seeds for garnish
*May also substitute fresh broccoli, snap peas, mushrooms, etc.
- Trim chuck roast of excess fat, season both sides with salt and pepper and place in bottom of crock pot.
- Cover roast with onion and sprinkle with brown sugar, soy sauce, rice wine vinegar, sesame oil, ginger and garlic.
- Cover and cook on low for six hours, eight if roast is frozen.
- Thirty minutes before serving loosely shred roast into medium-sized pieces and toss in green beans.
- If roast appears dry, add an additional teaspoon each of soy sauce, rice wine vinegar and brown sugar.
- Cover and cook on high for an additional thirty minutes until beans are tender.
- Serve over brown rice with a sprinkle of sesame seeds.