The other day I had a full day of meetings and appointments and I knew I was going to come home and not want to cook dinner, particularly after two hours of kids sport.
I had some beef strips in the fridge and I literally threw together a combination of sauces and vegetables and put it in the slow cooker and hoped for the best!
I rushed home and added some egg noodle pasta to the slow cooker. The result was a big thumbs up from the twins, however my husband would have preferred the pasta cooked separately and the slow cooked beef over the top.
Some days you can't please everyone as a Mum!
The flavour of the beef was beautiful and subtle. This is the perfect winter meal, whether it be over rice, pasta, noodles, or vegetables, or used in a rustic pie!
The added bonus is that leftovers can be used as a school lunch, in a thermos or cold as a filling for puff pastry!
Prep 10 min // Cook 6 hrs
500g beef strips
1 carrot diced
1 red capsicum diced
½ cup cherry tomatoes halved
1 zucchini diced
1 onion diced
1 can diced tomatoes
2 tbs soy sauce
2 tbs olive oil
1 cup sliced mushrooms
2 tbs EDMK Steak Spice Mix
1 tsp sugar
Salt and pepper to taste
¼ cup water
Grated cheese to serve
Place the beef strips, olive oil and steak seasoning in a bowl. Rub and mix well over the beef and let sit for 10 minutes to marinate.
While the steak is marinating, prepare the rest of your vegetables and add them to the slow cooker.
Add the sauces and mix through well.
Place the beef into the slow cooker, mix well and cook for 5 hours.
With 30 minutes to go add the water and egg pasta noodles.
Serve with grated cheese.
Note: If like my husband you prefer to cook the pasta separately, omit the water with 30 minutes to go and cook the pasta separately.