1 yellow onion, diced
4 cloves garlic, minced
1 tablespoon (10 g) ginger, peeled and sliced
1 cup (150 g) mini carrots
1/2 pound (230 g) bottom eye roast or bottom round roast, diced into 1″ cubes
2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL)oyster sauce
1 teaspoon (5 mL) sesame seed oil
1 tablespoon (15 mL) Chinese rice wine
1 cup (240 mL) water
black pepper, to taste
green onions, chopped for garnish (optional)
In a crock pot, add all the ingredients in the listed order for the exception of the green onions.
Turn the crock pot on low and allow the stew to cook for 8 hours. Halfway through the cook time, stir the ingredients to evenly season the ingredients.
Serve over white rice and top with green onions, if using.