We haven’t found a great Chinese Food Restaurant since we moved to Austin (almost 4 years ago!) from California. So, I’m always up for trying to make our own versions of our old favorites at home. This week I tried a Beef and Broccoli recipe that was a hit with the whole family. The bonus is that it’s a crock pot recipe that is simple, tasty and nutritious! It’s always a good sign when all three big kids go back for seconds (OK, OK, Chris and I had seconds too!). I’m sure Baby would have loved this dish too, but poor little guy was sick with a tummy bug and could only eat toast.
I used to hate crock pot recipes because it seemed like they all called for some ‘cream of surprise’ ingredient that turned the meal into one big pile of mushy gloop. But it seems like more and more yummy recipes are coming out that break the stereotype I had put on my now beloved crock pot. I think you’ll enjoy this recipe and if you’d like, you could use chicken instead of beef and try a variety of different vegetables to mix things up.
You could make this recipe gluten free by using Gluten Free Soy Sauce and GF broth.
Crock Pot Beef and Broccoli (adapted from this recipe)
- 2 lb boneless beef chuck roast, trimmed of fat and cut into small strips
- 1/2 onion, diced
- 1 cup low sodium beef broth (homemade works great, I also like this brand)
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1 TB sesame oil
- 3 garlic cloves, minced
- 2 TB cornstarch
- Fresh broccoli florets (as much as you’d like!)
- 2 chopped carrots (optional–I love adding in extra veggies whenever I can so carrots made a great addition. The veggie add-in options for this dish are endless!)
- 4 tsp of olive oil, divided
- In a large pan, add 2 tsp of olive oil and sear the beef before placing it in the crock pot (see this link which explains why I choose to do this admittedly optional step).
- In a small bowl, combine beef broth, soy sauce, brown sugar, oil, and garlic. Pour over beef.
- Cook on low for 6 hours.
- Approximately 30 minutes before you are ready to serve dinner: In a cup, mix cornstarch and a few TB of sauce from the crock pot (If your sauce is not thickening, try bringing your sauce to a boil on the stove top with the corn starch mixture. Boil until your desired consistency is reached).
- Add cornstarch mixture to crock pot and stir well to combine.
- On medium heat, saute onion and carrots for about 5-7 minutes in remaining 2 tsp of olive oil. And add to crock pot.
- Add broccoli to crock pot, mix well and cook for an additional 30 minutes or until broccoli has reached desired texture.
- Serve over warm brown rice (I cooked mine in the rice cooker about an hour before the beef and broccoli was done).
Let me know if you try it! It’s definitely going to be a family favorite for us!
Never Give Up,
Do you have a recipe you’d like us to try out? Send it to us at firstname.lastname@example.org