You'll need less liquid in the slow cooker than in a covered pot in the oven - the juice of two oranges (which was what I had) worked for me in the slow cooker. Adapted from The Roundup - the app guide to buying and cooking Canadian beef.
Makes: Serves 4-6.
canola oil, for cooking
1 lb. simmering steak, such as blade, cross rib, or stewing beef
salt and freshly ground black pepper
1/2-3/4 cup orange juice
3 Tbsp. ketchup
3 Tbsp. soy sauce
1-2 Tbsp. grated ginger
1-2 garlic cloves, crushed
pinch dried red chilis
1 tsp. cornstarch (optional - I didn't need it)
1Set a large, heavy skillet over medium-high heat. Add the oil and when it's hot, add the beef, sprinkling it with salt and pepper in the pan. Turn to brown on all sides - you just want to get some colour - then transfer to a braising dish or slow cooker.
2Pour the orange juice into the pan and stir to scrape up any browned bits - pour over the meat. Add the ketchup, soy sauce, ginger, garlic and chili, stir to combine, cover and braise in the oven at 300F for 2 1/2-3 hours, or cook on low in the slow cooker for 6-8 hours.
3If it's too saucy and you'd like to thicken it up, stir the cornstarch into 1 Tbsp. cold water, add to the meat mixture and bring to a simmer until it thickens. Otherwise serve it as-is, with flour or corn tortillas, chopped purple or green onion, and fresh cilantro for serving.