Thursday, February 3, 2011
Ginger Beef in the Crock Pot
A note about the ginger ale - make sure it's a strong ginger ale or ginger beer. One of those individually bottled, handcrafted types. Schweppes, as much as I love it, won't cut it. I initially got this particular brand of ginger ale because I was having a lot of pregnancy related nausea and wanted something with more ginger. I took a few sips, and declared it way too strong for my poor, weakling taste buds that also can't handle medium salsa. So the other bottles sat, lonesome, in the fridge until I had an idea, and it became Ginger Beef. The cooking and combination with everything else mellowed the ginger to perfection.
Place the beef (frozen is fine) in crock pot. Pour ginger ale and soy sauce on top, sprinkle with garlic. Cook for 8 hours on low or 4 hours on high. Shred beef and stir with juices. Serve over rice.
This goes together really quickly. I put it together (minus rice) before going to work, including taking pictures, in less than five minutes.