Crockpot Beef and Broccoli

It should come as no surprise that I adore food.  I love eating all types of food and I love cooking food. I love going out to eat and trying new restaurants, but find that when I do, I prefer to order things that I typically wouldn't make at home.  Then of course, there is take out. Take out food is something I really enjoy and I am so pleased with myself for making my own versions at home.  Making it at home is much healthier, lighter and much more inexpensive than going out or getting it delivered.

This recipe for beef and broccoli isn't only great because it's a "fake out" dish but also because it's made in the crockpot!  How amazing is that?  There is so little hands on time with this meal, it's really just as easy as picking up the phone and ordering some take out-but with much less grease!

We really thought this tasted just as good, if not better, than an order of beef and broccoli from our local Chinese take out place!

Crockpot Beef and Broccoli

1 cup beef broth
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
1 pound boneless, beef chuck roast, sliced into thin strips
2 tablespoons cornstarch
Frozen broccoli florets (as many as desired)
Rice, cooked (for serving)

Add the beef broth, soy sauce, brown sugar, sesame oil and garlic to the insert of the crockpot; whisk together to combine.

Add slices of beef in the liquid and toss gently to coat. Cook on low 4-6 hours, until beef is completely cooked but does not shred when touched with a fork. Leave everything in the crockpot.

In a small bowl, whisk together cornstarch and 4 tablespoons of the cooking liquid.  Add cornstarch mixture back into the crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce. During the last 15 minutes of cooking, add in the broccoli to heat through.

Serve hot over rice.


Source: Table for Two