Savory Chinese Beef (Crock Pot)

1. Thinly slice the sirloin.

2. Wash all the fresh vegetables.

3. Finely chop the onions (or leek).

4. Place the sirloin in the slow cooker, 3-6 quarts size pot.

5. Pour broth, soy sauce, ginger and onion over the beef.

6. Cover and cook on low, 6-7 hours.

7. Uncover and turn to high. Mix cornstarch and water in a small measuring cup.

8. Stir this mixture with the hot sauce into the cooker.

9. Leaving lid slightly ajar, cook on high for 15 minutes until thickened, stirring occasionally.

10. During last 5 minutes of thickening add sprouts, pea pods, water chestnuts and shoots.

11. Cook 5-10 minutes until hot.

12. Serve in individual bowls over Chinese noodles.

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Nutrient	Quantity
Total fats	5.2698 g
Protein	150.0358 g
Carbohydrates	25.2256 g
Energy	776.6464 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1726 g
Water	960.7531 g
Aspartic acid	1.2586 g
Calcium, Ca	879.9093 mg
Fiber, total dietary	2.8475 g
Carotene, beta	9.71 g
Niacin	12.6175 mg
Vitamin A, RAE	206.8055 g
Arginine	0.6746 g
Riboflavin	1.34 mg
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	2.2659 g
Sodium, Na	8376.2835 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1352 g
Total lipid (fat)	5.2698 g
Manganese, Mn	1.5316 mg
Proline	0.8236 g
Fatty acids, total saturated 16:0	0.9699 g
Fatty acids, total saturated 8:0	0.0027 g
Sucrose	0.1295 g
Choline, total	472.773 mg
Sugars, total	2.7968 g
Serine	0.6064 g
Fatty acids, total saturated 10:0	0.0058 g
Fatty acids, total saturated 18:0	0.3906 g
Fatty acids, total saturated 20:4 undifferentiated	0.3536 g
Vitamin B-6	1.2126 mg
Selenium, Se	117.7818 g
Ash	30.8553 g
Vitamin D	1.025 IU
Fatty acids, total saturated 18:1 undifferentiated	0.9089 g
Pantothenic acid	0.5561 mg
Phenylalanine	0.5327 g
Copper, Cu	1.9111 mg
Betaine	37.995 mg
Thiamin	0.9774 mg
Retinol	206.0005 g
Methionine	0.1535 g
Iron, Fe	12.2443 mg
Carbohydrate, by difference	25.2256 g
Phosphorus, P	1519.5428 mg
Folate, total	130.2952 g
Fatty acids, total saturated 4:0	0.0096 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1564 g
Alanine	0.4787 g
Cholesterol	340.9508 mg
Valine	0.5219 g
Fatty acids, total saturated 18:2 undifferentiated	0.6684 g
Glycine	0.4504 g
Glucose (dextrose)	0.3825 g
Fatty acids, total saturated 14:0	0.0701 g
Zinc, Zn	8.7842 mg
Isoleucine	0.4884 g
Maltose	0.0012 g
Fatty acids, total saturated 12:0	0.0073 g
Fatty acids, total polyunsaturated	1.6569 g
Leucine	0.8195 g
Vitamin A, IU	702.8515 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0816 g
Folate, DFE	130.3202 g
Tryptophan	0.1462 g
Vitamin C, total ascorbic acid	3.085 mg
Phytosterols	14.77 mg
Folic acid	0.05 g
Fatty acids, total saturated 6:0	0.005 g
Lactose	0.0018 g
Tyrosine	0.3242 g
Vitamin B-12	6.9768 g
Vitamin K (phylloquinone)	0.7035 g
Fatty acids, total saturated	1.477 g
Histidine	0.2629 g
Fatty acids, total monounsaturated	1.0544 g
Threonine	0.4211 g
Folate, food	130.2452 g
Vitamin D (D2 + D3)	0.025 g
Vitamin D3 (cholecalciferol)	0.025 g
Vitamin E (alpha-tocopherol)	4.1598 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2244 g
Magnesium, Mg	239.3928 mg
Lysine	0.6079 g
Potassium, K	2658.8235 mg
Cystine	0.1695 g
Fluoride, F	69.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 teaspoon	0.8	0.1777	0.0075
Soy sauce	0.5 cup	67.575	6.2857	0.7268
Cornstarch	2 tablespoons	60.96	14.6032	0.008
Water	2 tablespoons	0	0	0
Sauce	0.5 teaspoon	4.925	0.137	0.373
Green Onion	1 bunch	0	0	0
beef broth	1 cup	16.8	0.096	0.528
water chestnut	0.5 cup	605.2014	0	3.4
bean sprout	1 cup	605.2014	0	3.4
bamboo shoot	0.5 cup	20.385	3.926	0.2265
chinese pea pod	1 cup	605.2014	0	3.4
sirloin tip steak	1.5	605.2014	0	3.4