This is one of the best slow cooker recipes I have ever made. The meat turns out very tender and flavorful. I use my 3 quart slow cooker since the portion size is small.

Ingredients:
1 pound top sirloin steak
1/4 cup cornstarch
1/2 cup soy sauce
1/4 cup white wine
1/4 cup cooking sherry
1/2 tablespoon white wine vinegar
1 teaspoon sesame oil
1 teaspoon molasses
1 teaspoon ginger
1 teaspoon dried onion
1/4 teaspoon black pepper
1/2 teaspoon red chili flakes
3 tablespoons brown sugar
1/2 tablespoon peanut butter
3 cloves garlic, minced
4 scallions, chopped

Directions:
Slice the meat very thin. Put cornstarch and meat in a zip top bag and shake to coat.

Mix together the remaining ingredients except the scallions and pour into slow cooker.  Add the meat and toss gently.

Cover and cook on low for 4 hours. Serve over white rice and top with scallions (I leave them out if I don't have them on hand).

Makes 4 servings

Recipe Source - Very Culinary

Another great take-out Chinese alternative.

Ingredients:
6 oz. lo mein noodles (substitute spaghetti or linguine noodles if you can't find lo mein noodles)
1 tbsp. oyster sauce
2 tbsp. low-sodium soy sauce
1/4 cup chicken broth
Pinch red pepper flakes
1/2 T canola oil
1 medium chicken breast, cut into bite-sized pieces
1/2 small onion, chopped
1/2 cup matchstick carrots
2 cups shredded cabbage
1 cup snow peas
4 oz. sliced mushrooms
3 cloves garlic, minced
1 tsp. sesame oil

Directions:
Bring a pot of water to boil.  Cook the lo mein noodles according to the package directions.  Drain and set aside.

In the meantime, make the sauce by combining the oyster sauce, soy sauce, chicken broth and red pepper flakes in a small bowl.  Whisk well and set aside.

Heat the canola oil in a large nonstick skillet or wok over medium-high heat.  Add the chicken to the pan and cook until browned and cooked through.

Add in the vegetables, each a few minutes apart, starting with the onion and ending with the mushrooms.  Cook just until tender-crisp.  Add in the garlic and saute just until fragrant, about 1 minute.

Add the sauce to the pan, and then the cooked lo mein noodles.  Toss the mixture well to coat everything.  Drizzle with the sesame oil and toss once more.  Serve immediately.

This is a GREAT alternative to take-out Chinese. Pair it with Year-Long Noodles for a great dinner.

Ingredients:
1 teaspoon oil
4 ounces sliced mushrooms
2 cups chopped broccoli florettes
2 tablespoons soy sauce
2 teaspoons honey
pinch of red pepper flakes


Directions:
In a small skillet, heat oil over high heat. Add mushrooms and cook for two minutes. Add broccoli and stir fry for 3 minutes, or until tender crisp. Stir in soy, honey and red pepper flakes. Cook for 1 minute more. (You can thicken this sauce with cornstarch if desired, but I leave it a little bit thin to go over rice.)

These are the best noodles when you are craving take-out Chinese.

Ingredients:
1 tablespoon oil
1/2 cup matchstick cut carrots
2 cups shredded green cabbage
1 teaspoon minced garlic
1/2 bunch green onions, cut into 1 inch pieces
1/2 lb. noodles, cooked according to package directions, and drained well
2 tablespoons soy sauce
1 tablespoon sesame oil


Directions:
Heat oil in large pot over high heat. Add carrots and cook for 2 minutes, until tender crisp. Add cabbage, garlic, and green onions. Cook for 1 minute. Add noodles and stir fry for 3 minutes. Add soy sauce and drizzle with a bit more sesame oil.