Tuesday, November 5, 2013

Easy Crockpot Beef and Broccoli

This recipe is absolutely the easiest "take-out-at-home" recipe I've ever made and definitely the most delicious!  If you like beef and broccoli, then this is a must try!!!  The crockpot makes it so simple - there is no way that you can mess this one up.  It was a big hit in our house and much healthier than ordering from your favorite take-out place. 

Happy Cooking!
Crockpot Beef and Broccoli
recipe from http://www.bsrecipe.blogspot.com/2012/04/crock-pot-beef-and-broccoli.html 
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef broth or stock
1/2 cup soy sauce
1/3 cup brown sugar
1 T sesame oil
3 garlic cloves, minced
If you want to thicken up the sauce, use 2 T cornstarch and 2 T cooled sauce from the crock pot after being cooked.  This step is not necessary, but it will give you that thick sauce like you would get at an Asian restaurant - it is delicious as is!
Fresh broccoli florets (as many as desired, I used 1 package of pre-cut florets, about 3 cups)
Hot cooked brown rice

Place beef on the bottom of a crockpot.  In a small bowl, combine beef stock, soy sauce, brown sugar, oil, and garlic.  Pour the sauce over beef and cook on low for 6-8 hours.  Here is the after picture (I forgot to snap a before).

In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot.  Stir well to combine.  (Again, you can skip this step entirely and just have a thinner sauce.)

At this point you also want to add the broccoli to the crock pot.  Stir again to combine.
Cover and cook an additional 30- 60 minutes on high, or until the broccoli has reached the desired consistency.
Serve immediately over rice, (at this point, if you added the cornstarch and the sauce isn't thick enough for your taste, then transfer the liquid to a sauce pan and bring to a boil over medium heat until desired consistency).   This is so yummy!  No leftovers in our house - the family scarfed it all down.  I hope you like ti as much as we did!

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