Man, do I love me some Chinese food! When I was in college, I lived right next to the best Chinese buffet-style restaurant. Oh, the wonderful smells I would smell as I walked to and from campus. As you can imagine, it was extremely difficult for my room-mate and I not to eat Chinese take-out at least once per week and it probably contributed to my weight gain. But whatever, at least we were walking to class (That’s what we told ourselves, anyway).
Now that I live out in the boonies and I am miles away from a Chinese restaurant of any kind, I have to make my own Chinese cuisine. Which is probably for the better because I can monitor my salt and fat intake and tend to eat less. I like to throw around the phrase “tend to eat less” pretty loosely and still eat more than I should….
Anywho, here is a super easy and delicious recipe for Beef and Broccoli that will be perfect for dinner this week! After all, May is Beef Month; support your local beef farmers! 🙂
1-2lbs beef roast, cut into little chunks with fat trimmed
2 cups beef broth
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1 tbsp. sesame oil
3 garlic cloves, minced
3 tbsp. flour
2 cups of frozen broccoli florets (or as many as desired)
1 cup sliced carrots (optional)
1 package of fresh mushrooms (optional)
Salt and pepper to taste
- In the insert of your crockpot, whisk together broth, soy sauce, brown sugar, sesame oil and garlic.
- Add the beef slices and carrots.
- Turn crockpot on low and cook for 5 hours or until meat is tender.
CAUTION: Don’t over-cook the beef or it will fall apart. Crockpot temperatures may vary, so you may want to keep an eye on the beef if it is your first time with the recipe.
- Add flour and stir to create a thicker sauce.
- When you reach the desired sauce thickness, toss in the broccoli and mushrooms. Cook for another 30 minutes.
- Serve over rice and enjoy!