Crockpot Beef and Broccoli

Patrick and I love trying new Asian dishes and this one is a winner in our book. We enjoyed it so much the first time we made it, we've made it a second time within a month! The beef cooks throughout the day in the crockpot and then 30 minutes before you're ready to eat you add in a cornstarch slurry, make your rice and broccoli, and dinner is ready. This is an effortless meal that is quite tasty.

Crockpot Beef & Broccoli from Table for Two blog
   Prep time 10 mins | Cook time 6 hours 30 mins (minimum) | Serves 4
1 lb. boneless, beef chuck roast, sliced into thin strips [we used boneless stew beef in chunks]
1 cup beef consomme or beef broth [we used beef broth]
½ cup low sodium soy sauce
⅓ cup dark brown sugar
1 tbsp sesame oil
3 garlic cloves, minced [pantry emergency - out of fresh garlic so used some garlic powder]
2 tbsp cornstarch
~2 cups frozen broccoli florets

   In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar,
sesame oil, and garlic. Gently place your slices of beef in the liquid and toss to coat. Turn crockpot on low and cook for 6 hours [we did 8 hours].
   When done, in a small bowl, whisk together cornstarch and 4 tbsp cooking liquid to create a slurry,
pour back into crockpot, and stir to mix well. Cook on low for an additional 30 minutes to thicken up
the sauce.
   Toss in your broccoli florets then serve hot over brown rice. [we used a steam in the bag frozen broccoli florets and mixed into the crockpot with brown rice before serving]

1 comment:

  1. I am going to try this with my Lane's Beef (Holly, it is local, grass fed, and no antibiotics). Sounds good.