Beef and Broccoli

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “two ways”. I have never made this before and was incredibly surprised on how easy it was. Plus I love anything in the slow cooker. One thing I could use more of was more heat and possible a little more cornstarch.

  • Servings: 5-serving
  • Time: 275 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: chinese
  • Course: entrée
  • Cooking Time: 275 mins

Ingredients

1 Cup Beef Broth
1/2 Cup Soy Sauce
1/3 Cup Brown Sugar
1 Tablespoon Toasted Sesame Oil
4 Cloves Garlic
1 Tablespoon Sriracha
1 lb Beef Chuck Roast
2 Tablespoons Cornstarch
2 Cups Frozen Broccoli
4 Cups Cooked Rice

Steps

  1. Whisk together the beef broth, soy sauce, brown sugar, sesame oil, garlic, and sriracha in a slow cooker.
  2. Slice the beef into strips and add to the slow cooker. Toss to coat in sauce.
  3. Turn slow cooker on low and cook for 4 hours.
  4. After 4 hours, combine cornstarch and 4 tablespoons of sauce from slow cooker in a small bowl. Pour into slow cooker and mix well.
  5. Add frozen broccoli and toss to coat.
  6. Cook on low for an additional 30 minutes.
  7. Server over rice.

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