Ingredients Jump to Instructions ↓

  1. 1 large orange

  2. 1 cup teriyaki sauce

  3. 1/2 cup water

  4. 2 cloves garlic, minced

  5. 1/2 teaspoon ground black pepper

  6. 2 1/2 pounds boneless beef chuck short ribs, trimmed and cut into 2 x 2 x 4-inch pieces

  7. 2 teaspoons cornstarch dissolved in

  8. 1 tablespoon water

  9. 1 cup long grain rice

  10. 1 cup frozen peas

  11. 1 teaspoon dark sesame oil

Instructions Jump to Ingredients ↑

  1. With a vegetable peeler, remove 3 strips (3 x 1-inches) from orange; reserve orange. In a small bowl, combine strips, teriyaki sauce, water, garlic and pepper. Place beef short ribs into slow cooker and pour teriyaki mixture over. Cover and cook on low 7 1/2 to 8 hours or until beef is tender.

  2. About 15 minutes before the end of the cooking time, prepare rice according to package directions. Stir peas into rice; cover and keep warm. Squeeze juice from orange to yield 1/2 cup and set aside.

  3. Remove beef from cooking liquid; skim off fat. In a small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil. Bring to a boil; cook and stir 1 minute or until thickened and bubbly.

  4. Spoon rice mixture on platter. Arrange short ribs over rice; pour some of the glaze over ribs. Serve with remaining glaze.


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