White Button or Shitake Mushrooms, 16 oz. pkg., sliced
Cabbage, 1 small head, thinly sliced
Bamboo Shoots, 1 can, shredded and drained
Sea Salt, to taste
White Pepper, to taste
Place beef and water into slow cooker. Cover with sliced onions.
In small mixing bowl, whisk together Bone Suckin’ Yaki sauce, sesame oil, sherry, garlic and grated ginger. Pour over beef and onions.
Cook on high for 4-6 hours or low for 6-8 hours. Cooking times vary depending on your slow cooker, but cook until tender and you can shred the beef with 2 forks.
Remove beef from slow cooker and place into bowl, discarding visible fat. Shred with forks and keep warm.
Add carrots, mushrooms, cabbage and bamboo shoots to juices in slow cooker. Season with salt and pepper, to taste. Cover and cook on high for 20-30 minutes, until vegetables are crisp tender.
After cooking food, place shredded beef into each soup bowl. Ladle vegetables with juice over meat. Garnish with freshly chopped cilantro. For those who like heat, pass around a bottle of Bone Suckin’ Hiccuppin’ Hot Habanero Hot Sauce. Recipe serves 8-12
Here at Bone Suckin’® Sauce Recipe pages we are continuously trying out new recipes with our products to keep you inspired and all of your dishes tasting great! Please leave a comment or rating to let us know how you like what we’ve come up with!
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