Kung Pao Beef Short Ribs

CrockPot recipe. Cook on low 6-8 hours

Serves 6-8


8 meaty and thick beef short ribs – patted dry

2 Tablespoons vegetable oil

3 Tablespoons Cowboy El Diablo BlenZ*

4 Tablespoons corn starch

¼ teaspoon red chili flakes

2 bell peppers – sliced

1 medium sweet onion – sliced

1 cup sliced white mushrooms

*Order by phone or email Chef Pamela E. Tour our website and take your taste buds on a voyage of discovery!


Kung Pao Simmering Sauce – whisk together in a bowl

3 Tablespoons Chinese cooking wine – or sherry

1 teaspoon sugar

2 Tablespoons low sodium soy sauce

1 teaspoon sesame oil

2 Tablespoons hoisin

1 Tablespoon freshly grated ginger

1 Tablespoon freshly grated garlic

1 teaspoon dried parsley

3 Tablespoons rice vinegar

500 ml beef stock



Stir 3 Tablespoons of the BlenZ with the cornstarch and chili flakes. Dredge the ribs in this mixture and set aside for 15 minutes.

Preheat a large frying pan on medium heat, add the oil and sauté the ribs until browned on all sides, 8 to 10 minutes.

Pour the Kung Pao Simmering Sauce into the slow cooker add the ribs, vegetables, and the remaining BlenZ .

Cook the ribs in the slow cooker on low 6-8 hours, or until fork tender. Serve over steamed rice or with cooked noodles.

Optional Garnish  – Fresh bean sprouts, chopped green onions, chopped roasted peanuts, fresh cilantro.


 ~Globally Inspired Farm to Fork Culinary Adventures~