Slow Cooker Spicy Orange Beef

Forget ordering take-out!  A bed of whole wheat linguine holds strips of orange and red pepper flaked speckled strips of flank steak.  A sprinkle of sliced green onions later and this Spicy Orange Beef is the easiest Asian style meal you’ll ever create at home! 

Slow Cooker Spicy Orange Beef | Melanie Makes

Slow Cooking Through Summer Week can only mean one thing – new slow cooker recipes!

One of the many reasons I love my slow cooker – or well, slow cookers as I have three! – is that it can take an inexpensive cut of meat and make it the most moist and delicious thing you’ve ever eaten with minimal effort.  Again, kudos to the inventor of the slow cooker!

Slow Cooker Spicy Orange Beef | Melanie Makes

This is where I also admit to being picky with slow cooker recipes in that I do NOT want to brown anything prior to putting it in the slow cooker.  I feel it defeats the purpose of using one of my favorite appliances as I’m dirtying extra dishes and putting in almost the same amount of time as a typical meal.  Not cool.

But don’t fret!  This is NOT that kind of slow cooker recipe.

Slow Cooker Spicy Orange Beef | Melanie Makes

Forget ordering take-out!    If you can handle cutting steak into strips before putting everything into your slow cooker, you’ve got this!  A bed of whole wheat linguine holds strips of orange and red pepper flaked speckled strips of flank steak.  A sprinkle of sliced green onions later and this Spicy Orange Beef is the easiest Asian style meal you’ll ever create at home!

Slow Cooker Spicy Orange Beef | Melanie Makes

4.7 from 3 reviews
Slow Cooker Spicy Orange Beef
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 pounds flank steak, cut into ¼" strips
  • 6 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon orange zest
  • ¾ cup orange juice
  • ¼ cup soy sauce
  • 2 teaspoons sesame oil
  • 1 bunch green onions, sliced
  • 2 tablespoons cornstarch
  • 1 pound linguine, cooked
Instructions
  1. Add steak to slow cooker and sprinkle with garlic, red pepper flakes and orange zest.
  2. Pour orange juice, soy sauce and sesame oil over steak.
  3. Cook on LOW 6-8 hours.
  4. Stir in green onions and whisk in cornstarch.
  5. Cook on HIGH 30 minutes with lid removed until sauce is thickened.
  6. Serve over linguine and garnish with additional orange zest, green onion and red pepper flakes if desired.

Slow Cooker Spicy Orange Beef | Melanie Makes

In our house, I love to serve Asian cuisine over noodles as it’s typically easier – and less messy! – for everyone to eat.  Prefer rice?  Feel free to substitute it for the pasta.

Slow Cooking Through Summer Week | Melanie Makes
 
Don’t forget to stop by and meet the other Slow Cooking Through Summer Week bloggers for more great recipe ideas.
 
Top, L to R: Me | Carrie from Frugal Foodie Mama | Jaime from Mom’s Test Kitchen
Bottom, L to R: Julie from This Gal Cooks | Heather from Sugar Dish Me  | Paula fromCall Me PMc
 
We’re giving one lucky reader a Ninja 3-in-1 Cooking System courtesy of our friends from Ninja Kitchen!  Not only is the Ninja 3-in-1 Cooking System a slow cooker, but it also browns, slow cooks, bakes, steam cooks, and roasts!  What can’t it do!  
 
Click here to enter the giveaway.

Comments

  1. Oh wow! This looks amazing, Melanie! :) I just love making my takeout favorites in my slow cooker. This one is definitely getting added to my must-try-soon list. Pinned & sharing!

  2. Ooooo, I know what I”m adding to my menu plan next week! This looks utterly delicious ;)

  3. This sounds delicious and perfect for a school night.

  4. This looks so delicious I could eat it for breakfast! I love that you used the slow cooker. Thanks for sharing a wonderful recipe. I’m going to have to try it.

    • melanie says:

      I would definitely eat this for breakfast, Michele – I may even try it straight from the fridge. Let me know your thoughts if you give it a try!

  5. I’m already hungry for lunch and this is not helping. Photos look great!

  6. You make slow cooker food look delicious! Teach me YOUR ways! And I”m so with you—if I have to brown it before tossing it in the slow cooker, I’M OUT LIKE A LIGHT. xo

  7. Ginny McMeans says:

    Your sauce ingredients sound so wonderful! How easy and delicious looking.

  8. Can’t wait to make this Melanie, love how you prepared everything!!

  9. Ive Anderson says:

    AMAZING! Tasty, easy, not over-costly. Whole gather to to family eat.

  10. Great recipe Melanie! can’t wait to try it and your pics are fab!

  11. This looks AMAZING, Melanie! Great photos too. :)

  12. I am so with you. I hate when you have to brown the meat before sticking it in the slow cooker. The whole point is to avoid extra dishes right?? This is definitely going on my must make list!

  13. Love that I can prepare this before work and come home to dinner!

  14. Just stumbled onto your blog from orgjunkie.com. This recipe looks awesome! Can’t wait to try it!

  15. Mmm, looks great. Do u have any recommendations for what veggies I could add to this, and when I should add them to the slow cooker?

    • Hi, Layla – Broccoli would be a great addition to this dish. You’d likely want to add it closer to the end of the cooking time so it doesn’t get mushy, although an exact time would depend on whether you would be using fresh or frozen.

  16. Can I use round steak instead of flank steak for the same results?

    • Hi, Carol! I haven’t used a round steak when testing this recipe. If you give it a try, would love to hear your results!

  17. Thanks so much for this recipe — I tried it this weekend and it was a real crowd pleaser! I agree with everyone above who pointed out that not having to brown the meat makes it super easy.

    Some observations:

    I didn’t have sesame oil so I used canola oil instead. It turned out fine but I’m guessing sesame oil would have given it a slightly different flavor?

    The bunch of green onions I was working with turned out to be a *lot* of green onions and I wasn’t sure about adding all of it … so I added the amount that looked right, perhaps 1 cup or a little more. The amount of green onions on each plate ended up looking like Melanies photos, so I guess that was legit.

    Around the time I was adding the green onions, I tasted the beef and decided that for my guests, a little more spice would be appropriate. So I added some red chili powder, and also some lemon pepper and lemon juice to make the citrus tang even tangier.

    Finally, we had a party of five people and the beef was plenty to serve the entire group, with very little left over. We did have a lot of noodles left over, though, so I might go with less than a pound next time.

    We paired this with a fun salad made with spring mix, mandarin oranges, chopped almonds, dried cranberries, cherry tomatoes, and a homemade vinaigrette.

    Once again, thanks for sharing this recipe — I’m sure I’ll be making this again and continuing to experiment with it! (I love the idea of adding broccoli as you mentioned above!)

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  1. […] Another great semi-Chinese Buffet favorite of mine: Spicy Orange Beef. […]

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