Asian Steak Strips(Crock Pot)

From: Sarah!

On May 31, 2008

This was delicious. Made exactly as written with a little added salt as suggested. Cooked on low for about 6 and a half hours. Thanks for posting. Made and reviewed for Zaar World Tour 4.

From: Chef Tweaker

On Oct 13, 2007

I loved this recipe. I did add salt and prepared the meat like Jewlies suggested. I reduced the pepper due to family preferences. I was worried when I tasted the spice mix that the cayenne would be too much but it turned out great. I was hoping for a gravy but there was a lot of fat in the cut of meat I used so when it was done I still had to add flour etc. I did it on the stovetop and added about a cup of water with the flour and seasonings to taste. I served it over mashed potatoes. The gravy was quite spicy but the potatoes mellowed it out perfectly. BTW I also omitted the bell pepper and had no tarragon.

From: Kiwipom

On Mar 7, 2007

Not to our liking. There seemed to be no flavour in the meat.

From: Jewelies

On Mar 10, 2007

Loved the flavour the five spice gave this dish. Tasted like something I have had before in one of the flash restaurants in China Town. Instead of adding the cornflour at the end of the recipe I opted to dust the steak in the flour with all the seasonings added, brown in a pan in a bit of butter and then add to the crockpot. I then deglazed the pan with the chicken stock scraping up all the bits on the bottom of the pan. I felt the recipe needed about 1/2 teaspoon of salt to bring the flavours out. Next time I wouldn't hesitate to use a whole bell pepper or capsicum. This time I served over rice but liked the idea that Peter J suggested to me of trying this wrapped up in tortilla's - yum!