This recipe is included in our Crock-Pot 10 Easy Freezer Meals. If you are coming to this page first and are interested in doing freezer meals, start here. This recipe does NOT have to be frozen first, if you are wanting to do this recipe by itself, then stay on this page and we will go from here.
This recipe is super easy to put together. I used stir fry meat that was already cut up, however if one has a steak they want to cut up into small pieces you could use that as well. I purchased carrots already shredded to make things easier on myself as well, but you can shred your own full size carrots if you choose. Be sure to not add the rice into the crock. Rice does much better cooked by itself on the stove top or in your rice cooker. I also used a bag of stir fry veggies that are in the special bags that can be microwaved. My oldest absolutely loved this so much that she has begged me to make this one of the meals I make often for them.
Crock-Pot Sweet & Sour Beef
2 Pounds of Stir Fry Meat Cubed
1 Bottle (10-12 Ounce) Sweet & Sour Sauce (I found this in the Asian section of my local grocery store)
1 Cup of Shredded Carrots
2 Tablespoons of Shredded Yellow Onion, Drained (I shredded and then place into a paper towel and patted them dry, to pull the moisture off of them)
4-6 Cups of Cooked Rice (Do Not Place in Crock-Pot, Cook Right Before your Meal is Done in the Crock)
One Bag of Stir Fry Veggies to Cook in Microwave or Stove Top (Do not place in Crock).
- Place the stew meat, shredded carrots and onions in the crock, add the Sweet and Sour Sauce and mix into the rest of the mixture.
- Cook on low for 6-8 hours.
- Right before the Crock is done, cook rice on the stove top or rice cooker.
- Cook stir fry veggies in either the microwave or stove top.
- Serve the Sweet and Sour Beef over the stir fry veggies and rice.
Cube meat beforehand and shred carrots beforehand as needed.
Place all ingredients in the Ziploc Bag except for Rice & the bag of stir fry veggies.
Lay down flat, and squeeze as much air out as possible.
Lay Flat in your freezer.
Pull out and let thaw before cooking.
I labeled the rice I purchased for the recipe, so it would not be used ahead of time, and placed in my pantry.
Cook as directed above.
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