Rice Cooker Beef in Mushroom Sauce
If you prefer, substitute onions for the leeks. Onions will reduce preparation time, since they do not require much cleaning. However, the flavors brought up by leeks are more subtle compared to onions, which are more pungent.
Serves: 3Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 2 tsp. dark soy sauce
- 2 Tbsp. Chinese cooking wine
- 1 tsp. cornstarch
- 1 cup beef broth
- 2 Tbsp. vegetable oil
- 1⁄2 lb. beef sirloin, sliced against the grain
- 2 cloves garlic, minced
- 6 cremini mushrooms, thinly sliced
- Combine soy sauce, Chinese cooking wine, cornstarch, and broth in a bowl. Set aside as sauce.
- Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef and fry about 10 minutes until beef turns brown on the surface. Dish out and set aside. Leave remaining oil in pot.
- Add the garlic and mushrooms to the pot and fry for about 2 minutes.
- Stir in the sauce, cover rice cooker, and allow to reach simmer. Once simmering, return beef to the pot, mix well, and continue to cook for about 5 minutes until beef cooks through and sauce reduces (thickens), switching to Warm if mixture bubbles too vigorously.