Slow-Cooker Asian-Style Beef

Ingredients

• 0.5 cup asian sesame dressing toasted kraft
• 0.5 cup planters cashew halves with pieces
• 6 cups rice long-grain white hot cooked
• 2 Tbsp cornstarch 
• 0.5 tsp pepper red crushed
• 3 lb blade roast boneless trimmed cut into 2-inch chunks
• 3 cloves garlic minced
• 4  green onions 
• 2 Tbsp oil 
• 2  bell peppers red coarsely chopped
• 2 cups snow peas halved
• 0.3 cup teriyaki sauce 

Equipment

• frying pan
• slow cooker

Directions

1. Slice onions, keeping the sliced white bottoms and green tops separate.
2. Heat oil in large skillet on medium-high heat.
3. Add meat; cook 5 min. or until evenly browned, stirring occasionally and adding garlic for the last minute. Stir in teriyaki sauce, bell peppers, crushed pepper and white onion slices.
4. Pour into slow cooker sprayed with cooking spray; cover with lid.
5. Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
6. Mix cornstarch and dressing until blended.
7. Add to slow cooker along with the snow peas and nuts; stir. Cook, uncovered, 10 min. or until slightly thickened.
8. Serve over rice, topped with green onion slices.