Diane got me this book for Christmas. I was excited because I love using a slow cooker but am kind of sick of just making pulled pork and pot roast. So, I tried the recipe on page 189: Sirloin Teriyaki. Let's just say Eric won't stop talking about it and is now insisting that I try a new recipe from this book every week. So here it is....
2/3 c soy sauce
1/4 c vegetable oil
1/2 c rice wine (mirin)
1/4 c packed light brown sugar
1 t freshly grated ginger
2 cloves garlic, minced
One 2.5-3lb sirloin roast (tri-tip)
2 c beef broth
2 large sweet onions, chopped
2 t cornstarch mixed w/ 2 t water
Chopped green onions for garnish
**the author is a huge fan of the slow cooker liners you can get in the Ziploc aisle of your store. I used one and it was amazing - no clean-up!!
Combine the soy sauce, oil, rice wine, brown sugar, ginger, and garlic in a large zipper bag. Add the sirloin to the bag and marinate in refrigerator for 8-24 hours.
Pour the marinade and the meat into the slow cooker. Add the broth and onions. Cover and cook on high for 4-5 hours.
Remove the meat from the cooker, wrap in foil to allow to rest for 15 minutes. Remove the cooker liner from the slow cooker and pour liquid through a strainer into a sauce pot. Bring to a boil. Taste the sauce and dilute with water if it is too strong.
Add the cornstarch mixture (i started with the recommended teaspoon but ended up using a tablespoon to get it to thicken how I wanted it), bring back to boil.
Served meat with sauce and garnishes. I also had brown rice and broccoli.