Monday, August 5, 2013

Crockpot Beef and Broccoli Recipe

1 pound boneless beef top round steak — trimmed of fat, cut into cubes
8oz sliced mushrooms (optional)
1lb broccoli, cut into florets
1 large onion, cut into thin wedges
1 cup uncooked brown rice
2 cups fat free beef broth
1/4 cup reduced sodium soy sauce
4 cloves garlic, minced
1 tsp ground ginger (optional)
1/2 tsp black pepper
2 tbsp Red Roasted Chili Paste (like the kind from Thai Kitchen)
2 tsp sesame oil
1 tbsp cornstarch or arrowroot starch
2 tbsp water

In 3 1/2 to 4-quart slow cooker, combine oil, beef, mushrooms, onion, broth, garlic, chili paste, soy sauce, pepper, and ginger; mix well.
Cover; cook on low setting for 6-8 hours.
About 35 minutes before serving, cook rice in water as directed on package.
Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well.
Add broccoli into beef mixture, then stir in the starch.
Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice. (Not everyone in my family likes broccoli, so I will steam my broccoli and serve it on the side.)

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