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Weight Watchers Recipe of the Day: Slow Cooker Asian Braised Beef
I had a small chuck roast in the fridge and gave Rod 3 recipe options: BBQ beef, Salsa Beef or this Weight Watchers Slow Cooker Asian Braised Beef, which he selected.
It turned out to be an excellent choice.
Recipe Notes
The Recipe is from Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes (affiliate link), by Diane Phillips, who once lived in Japan. She describes it as a slow cooked variation on Sukiyaki.
There’s no browning required, so it’s really easy. But you do need to marinate the meat overnight.
Served with sticky rice to soak up the delicious sauce, this was an easy, healthy and delicious meal in a bowl.
The recipe calls for sake, but I think you could substitute additional beef or chicken broth.
And she specifies only a shorter cooking time on HIGH, but I think it would also be fine if you cooked it for 6 to 8 hours on LOW.
How Many Calories and WW Points in Slow Cooker Asian Braised Beef?
According to my calculations each serving has 310 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
6 SmartPoints (Purple plan)
8 PointsPlus (Old plan)
If you’ve made this Sake Braised Asian Beef, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Weight Watchers Slow Cooker Asian Braised Beef Recipe
Ingredients
- 2/3 cup soy sauce
- 1/2 cup sake
- 2 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons sugar
- 1-3/4 pound chuck roast, trimmed of excess fat and cut into 1-inch pieces
- 2 cups coarsely chopped onions
- 1 cup chicken broth
- 1/2 pound shiitake mushrooms, stems removed and caps sliced
- 10 ounces baby spinach
- 2 tablespoons cornstarch mixed with 1/4 cup water or chicken broth
Instructions
- Ideal slow cooker size: 5 to 6-Quart
- Combine the soy sauce, sake, garlic, pepper and sugar in a large bowl with a whisk. Add the meat and stir to coat. Cover and refrigerate for at least 8 hours or up to 36 hours.
- Put the meat and marinade in the slow cooker. Add the onions and chicken broth and stir to combine.
- Cover and cook on HIGH for 3 to 4 hours.
- Skim off any fat from the top of the stew. Add the cornstarch mixture. Stir to combine. Add the mushrooms and spinach. The slow cooker will be very full.
- Cover and cook on LOW for 1 to 2 hours more, or until the meat is tender and the sauce is thickened.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 8 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes (affiliate link) by Diane Phillip
More Delicious Weight Watchers Slow Cooker Recipes
Slow Cooker Asian Chicken Lettuce Wraps
Crock Pot Salmon Fillets and Asian Style Vegetables
Slow Cooker Beef with Mushroom Sauce
