Ingredients:

1 pound boneless beef chuck blade steak

1 carrot, diced

1 small yellow onion, diced

1 small red bell pepper, sliced into strips

1 clove garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon anchovy paste

1 teaspoon sesame oil

1 tablespoon Rice Vinegar

1 tablespoon soy sauce, lite, low sodium

1 can mandarin oranges

2 tablespoon cornstarch

Directions:

1. Cut steak into bite size pieces. Add to the Slow cooker, steak and the remaining ingredients, except cornstarch, water, and mandarin oranges. Cover and cook on low 6 to 8 hours.

2. About 15 minutes before the end of cooking time combine cornstarch with 1/4 cup liquid from mandarin oranges, stir until smooth and add to the Slow cooker along with the oranges.

3. Discard the remaining liquid from the oranges, unless you prefer a thinner sauce, in that case add the remaining liquid.

4. Stir and continue cooking 15 minutes.

5. Mandarin beef is delicious served over brown rice or quinoa.

Bon Appetit!