Ingredients
-
4
-
1
-
1
-
6
-
1
-
1
-
1/4
-
3
-
3
-
3
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a 3 and 1/2 or 4 Quart Slow Cooker, Mix Togther the Cabbage, Green Pepper, Mushrooms, Scallions, Water Chestnuts and Beef. |
|
2
Done
|
in a Small Bowl, Mix Together 2 T Each of the Sherry and Soy Sauce, the Water, Hoisin Sauce, Chili Paste With Garlic, and Garlic Powder. |
|
3
Done
|
Pour Over the Beef and Vegetables in the Pot. |
|
4
Done
|
Sprinkle With the Garlic Pepper. |
|
5
Done
|
Cover and Cook on the Low Heat Setting 5 and 1/2 to 6 Hours. |
|
6
Done
|
in Small Bowl or Cup, Mix Together the Cornstarch and Remaining 2 T Sherry and 1 T Soy Sauce. |
|
7
Done
|
Increase the Heat Setting to High. |
|
8
Done
|
Stir in the Cornstarch Mixture. |
|
9
Done
|
Place the Cover Slightly Ajar and Cook on High 1/2 Hour, Stirring Once or Twice Until the Sauce Clears and Thickens Slightly. |
|
10
Done
|
Stir in the Green Beans and Red Pepper and Cook 5-10 Minutes Longer. |
