I'm not a huge crock pot kind of girl but do appreciate the ease of using one. Working full time can put some limitations as to what I can cook during the work week so I have been trying out a few one pot meals that can simmer all day. This one passed the test. The best part is that there are only two of us so this recipe provided leftovers for a few days for lunches. Tons of flavor in this dish and minimal effort. I think I could get used to this...
Chop up some broccoli.
Crock Pot Beef and Broccoli
2 c. beef broth
1/2 c.low sodium soy sauce
2 T. Worcestershire
2 t. toasted sesame oil
2 T. sriracha sauce
1 t. fish sauce
1/4 c. honey or brown sugar
6 garlic cloves, finely chopped
2 t. grated fresh ginger
1/2 cup chopped peppers (your choice, green, wax, jalapeno)
1 onion, chopped
1 1/2 lbs. beef round chuck roast, chopped into strips
3 T. cornstarch
1 head or broccoli, stems removed and tops chopped into chunks
1 can of sliced water chestnuts
prepared brown rice
In a crock pot, add beef broth, soy sauce, Worcestershire, sesame oil, sriracha, fish sauce and honey. Stir and turn on machine. Add garlic, ginger, peppers, onion and beef.
Cook on low for 6 hours or high for 3 hours.
With ladle, remove about 1 cup of liquid from pot and pour into a bowl. Whisk in cornstarch and stir until smooth. Add cornstarch liquid back to pot along with broccoli and water chestnuts. Cook over low heat for 20-30 minutes.
While broccoli is finishing cooking, prepare about 4-6 servings of brown rice. Serve in bowl with beef spooned over rice. Garnish with peppers and sesame seeds.