Thursday, January 10, 2013
Beef with Broccoli
Homemade takeout and made in the slow cooker? Yes and please. My parents never liked Chinese food, so growing up, I never had it. The first time I tried it was when a friend took me out for my birthday in high school and suggested I try it. I ordered the beef with broccoli and it quickly became my favorite. Now, instead of ordering it every time I go, I can have it at home whenever I want! I love how the broccoli cooks in this sauce, but still has a bit of a crunch, even after sitting in the crock pot for a while. The sauce is perfect and the addition of sesame oil really gives it that authentic flavor.
Anytime I find a recipe for homemade takeout, I can be a bit skeptical, but still excited to know if it can really replace the dollars spent (and unhealthy additions lurking in) my favorite takeout dishes. This recipe floated around Pinterest and I'm pleased that it is the perfect replacement. Originally from My Fridge Food, this recipe is simple to whip together in the morning and come home to the wonderful smells of Chinese food. Technically there are two steps to this crock pot meal, but the extra step is worth it and you'll still only be 30 minutes away from dinner once you mix in the cornstarch to thicken the sauce and add the broccoli. In that time, you can change into comfy clothes, make the rice, and pour a glass of wine, and still have time to relax on the couch before dinner is served. I've made this twice, and both times I've used beef stew meat but if you're looking for a more authentic texture, you can thinly slice a beef chick roast. I've also used both frozen and fresh broccoli, but will admit that the fresh broccoli retained a bit of crunch in the stems. The frozen broccoli was tasty and will definitely work, but it just doesn't get that snap. Serve over mounds of sticky rice and be sure to ladle on the sauce to enjoy the delicious flavors of takeout without paying extra or waiting for the delivery guy. Fortune cookies not included.
Beef with Broccoli
1 pound beef stew meat or beef chuck roast, thinly sliced
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 Tablespoon sesame oil
2 Tablespoons cornstarch
3-4 cups broccoli florets
Place beef in the stoneware of a crock pot. In a small bowl, whisk together beef broth, soy sauce, brown sugar and sesame oil. Pour over beef.
Cover and cook on low for 6-7 hours.
In a small bowl, mix cornstarch with 2 Tablespoons of the cooking liquid in the crock pot.
Return cornstarch mixture to crock pot and stir to combine.
Add broccoli florets and stir to coat a bit. Cover and cook on low for another 30 minutes.
Serve over sticky rice.
Makes about 6 servings.
The Cookie Princess
Printer Friendly Recipe