CROCKPOT BEEF AND BROCCOLI
CROCKPOT BEEF AND BROCCOLI
There are recipes that believe they require minimal maintenance (a friend who tells you that she does not plan to dress up for dinner, then is 30 minutes late in high heels), and then there are recipes that actually require minimal maintenance (friend, who comes in a sweat to hang out and eat Asian food on the couch). This healthy beef Crockpot and broccoli belongs to the latter category.
Crockpot Beef and Broccoli is a simple and healthy version of your favorite meal. Tender Mongolian beef in a fragrant Asian sauce. Free hands and quick preparation!
Ingredients
1 1/2 lb flank steak - cut the grain into thin slices
1 cup low sodium beef broth
1/4 cup low sodium soy sauce
1/4 cup oyster sauce
1 tablespoon of honey
1 tablespoon rice vinegar
2 teaspoons of chili-garlic paste - sriracha, or 1/2 teaspoon of red pepper flakes, plus additional to taste
2 teaspoons minced garlic - about 2 large cloves
2 tablespoons of corn starch
5 cups broccoli - about 2 small crowns
Ready brown rice - or quinoa for serving
Chopped green onions - and fried sesame seeds optionally for serving
Instructions
- Coat a 4 quart or slower stove with non-stick spray. Put the beef at the bottom.
- In a small bowl, combine beef broth, soy sauce, oyster sauce, honey, rice vinegar, chili-garlic paste and garlic. Pour beef, then stir to mix. Cover and simmer for 1 1/2 hours.
- In a small bowl, mix 1/4 cup water and corn starch. Stir in a slow cooker with beef and sauce, then lay the broccoli on top. Cover, turn on the heat and cook for another 30 minutes until the broccoli is tender. Serve warm over rice, sprinkle with green onions and sesame seeds as desired.
Recipe Notes
- Store leftovers in the refrigerator for up to 4 days. Gently heat in the microwave or on a stove with beef broth or water broth so that it does not dry.
- I did not try to double this recipe, but I think that you could easily make about 1.5 times more. Watch the cooking time, as it may need to be slightly adjusted.
- Since the steak is rather lean, I would not recommend leaving the slow cooker on low heat longer than indicated in the recipe, or I worry that it can digest. If you have a programmable multicooker that switches to keep warm, this may be an option, but the best choice is to check it immediately after 1.5 hours.
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