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Heat sesame oil in large non-stick skillet over medium-high heat.
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Brown short ribs on all sides and place in the slow cooker,top with vegetables.
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Add all sauce ingredients to the skillet and combine well with pan drippings. Pour desired amount of mixture over beef and vegetables.
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Cook,covered,on HIGH setting for 3-4 hours or until beef reaches internal temperatures of 165°F (74°C) and is fork-tender.
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Transfer vegetables and short ribs to a plate.
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Skim any oil from the top of the liquid and discard. Pour liquid into a skillet and bring to a boil. Mix cornstarch and water and add to thicken the sauce.
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Drizzle short ribs and vegetables with sauce.
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Garnish with toasted sesame seeds and green onions.
Recipe tips
If you like your vegetables crunchy,add vegetables to slow cooker when you have 30mins to 1 hour cook time remaining
Use up left over sauce in a vegetable stir-fry for a delicious quick dinner.
If you don't own a slow-cooker,cook in a heavy dutch oven pot at 325 °F (160 °C) in the oven for about 3 hours or until fork tender