Slow Cooker Mandarin Beef

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This beef recipe tastes amazing and is easily made in the slow cooker!

Healthy beef recipes are few and far between. If you are dieting or trying to improve your health, one of the last things you will scarf up on a regular basis are burgers and traditional meatloaf. Unfortunately for beef lovers, giving up one of their favorite foods often results in diet sabotage. Luckily, there are slow cooker beef dishes that taste great and are healthy. These slow cooker recipes are easy to make and allow you to get your red meat fix without overdoing it on calories or saturated fat.

Busy families are always looking for ways to simplify the dinner hour. Slow cookers are one of the best tools at a busy family’s disposal to help them create healthy dinners that are easy to make. Most slow cooker recipes require just a short time in the kitchen. Ingredients are tossed into the pot and cook throughout the day while you focus on work or other activities. By day’s end, you have a complete, healthy dinner ready and waiting for your family. You can even prepare slow cooker ingredients ahead of time, freeze them for months at a time, and have them ready to toss into the slow cooker any day of the week. Some people fill their freezers with slow cooker meals that are ready to go at a moment’s notice!

Looking for more tasty slow cooker dishes? Try our slow cooker enchiladas and cheesy spaghetti and turkey sausage.

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Slow Cooker Mandarin Beef

Low in saturated fat, this beef recipe will keep your waist trim and satisfy your Chinese cravings.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Yield 6 people
Serving Size 1 cup
Course Dinner
Cuisine Chinese
Author SkinnyMs.

Ingredients

  • 1 pound boneless beef chuck blade steak
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1 carrot diced
  • 1 yellow onion small, diced
  • 1 red bell pepper sliced into strips
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon anchovy paste optional
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce lite, low sodium - optional Tamari or Bragg's Liquid Aminos
  • 1 mandarin oranges can
  • 2 tablespoons cornstarch

Instructions

  • 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.
  • 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. Discard the remaining liquid from the oranges, unless you prefer a thinner sauce, in that case, add the remaining liquid. Stir and continue cooking 15 minutes.
  • Mandarin Beef is delicious served over brown rice or quinoa.

Nutrition Information

Serving: 1cup | Calories: 236kcal | Carbohydrates: 10g | Protein: 16g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 220mg | Fiber: 1g | Sugar: 6g |
SmartPoints (Freestyle): 8
Keywords Low-Carb, Slow Cooker

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31 Comments

  1. Just finished an early dinner and this recipe is fantastic!! Put it over for quinoa and accompanied with a salad! I will definitely be making this again and again! Thanks so much for a fabulous heathy meal!!

  2. Ok, I am so new at cooking and just learning heaps from all these pages. Can you tell me when they say a tin of mandarines can I use real mandarines instead of the tin and if so how many?

  3. Would this taste good even without the mandarine oranges? I don't like fruit with my meat but the rest of the recipe looks delish!

    1. Yes this would still be good, you could even add a vegetable in they're place such as zucchini or butternut squash.

  4. Might want to word the recipe better. First it says add remaining ingredients except for water and corn starch, then later in the recipe it says to add the oranges fifteen minutes before serving. My oranges were mush. 🙁

  5. Made this a couple of weeks ago and was very disappointed. It was completely tasteless. Recipe needs some salt and/or spice.

  6. LOVED this recipe. We doubled it so we'd have leftovers to accommodate our shift schedule. We used orange bell pepper instead of red because the hubby loves orange (goofball). I've been eating mine over Quinoa and he has had brown rice. Thank you!

  7. Ok so do I add the can of drained oranges at the start or not? I’ve read yea w the juice and no without the juice and at the end

    1. Michelle, Add the oranges 15 minutes before removing beef from the slow cooker. I like to use the liquid from the oranges to mix with the cornstarch. Combine 2 tablespoons cornstarch with 1/4 cup liquid from the oranges. I updated the recipe if you’d like to take a look. 🙂

  8. I can’t see where water is listed in the ingredients and when it is used? What liquid is used to cook the beef? Is this omitted from the recipe? All other slow cooked meat seems to use stock or broth?

    1. Nicoir, The meat produces juices when cooking. Feel free to add 1/2 to 1 cup broth or water before adding the meat. 🙂

  9. Thanks! First time I’ve ever used a slow cooker. Wasn’t sure if there were some givens! Will be having this for dinner tonight – all the way down under in freezing Melbourne…

    1. Nicole, Hello Melbourne, would love to visit one day. 🙂 Please keep us posted on your dinner.

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