This is a great recipe for using up odd sizes of venison steaks. It’s also a make ahead freezer to crock pot recipe, which is always a bonus in my book!
- Yield: 3 entrees, 6 servings each
- Category: Main Dish
Ingredients
- 6 lbs beef sirloin
- 3 cups water
- 9 scallions
- 3 ⁄4 cup soy sauce
- 6 tsp beef bouillon granules
- 6 tsp minced ginger
- 6 tsp minced garlic
Instructions
- Rinse and trim beef as desired. Cut into thick strips, about 2x5 inches (it shouldn't be in bite size pieces). Divide beef evenly among the 1 gallon freezer bags.
- Into each bag of beef measure 1 cup water, 1/2 cup scallions, 1/4 cup soy sauce, 2 tsp bouillon, 2 tsp ginger, and 2 tsp garlic.
- Seal and freeze.
To Cook One Entree
- Thaw one entree in the refrigerator or cook it straight from the freezer.
- Put beef and both into a slow cooker. Cook on low for 5-6 hours, or until beef is fork tender.
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