So, I thought I'd make it again this summer while we were working on the Barn Quilt Trail project. The recipe is from a pin that I saw on Pinterest that led to Table for Two. It's a perfect Chinese-inspired main entree for four people that can be made in a slow cooker.
Beef & Broccoli that I made on June 7th
The ingredients include:
1 pound boneless, beef chuck roast, sliced into thin strips (this is put in the crockpot raw - do not precook or brown the meat)
1 cup beef consumme or beef broth
½ cup low sodium soy sauce
⅓ cup dark brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
4 tablespoons sauce (from the crockpot after dish is cooked)
Fresh or frozen broccoli florets (as many as desired, I used about 2 cups)
White rice, cooked
The instructions are very easy:
In the insert of the crockpot, stir together the beef consume, soy sauce, dark brown sugar, sesame oil, and minced garlic.
Place your slices of beef in the liquid and stir to coat.
Turn the crockpot on low and cook for 6 hours.
After this time period, whisk together the cornstarch and cooking liquid in a small bowl to create a slurry. Pour the mixture into the crockpot and stir to mix. Add the broccoli florets. Cook on low for an additional 30 minutes to thicken the sauce, and defrost and cook the broccoli.
Serve over white rice. Enjoy!
Adding other vegetables - like snow peas - might be
something that we would enjoy as well.