Tuesday, April 29, 2014

Slow Cooker Broccoli Beef

Most Chinese foods are prepared with lots of oil, especially stir fry dishes. But not this time. I promise you, if you like Chinese take-out, this is the real deal! And much healthier!

Meet Broccoli Beef via slow cooker:

Recipe adapted from Mother Thyme

2 pounds sirloin steak, sliced thin and fat trimmed
1 cup beef broth
1/4 cup low sodium soy sauce
1/4 cup oyster sauce
2 Tablespoons light brown sugar
2 teaspoons toasted sesame oil
3 cloves garlic, minced
Fresh ginger minced (half a stalk)
1/4 cup water
2 Tablespoons corn starch
broccoli florets (I used one bag from Trader Joe's - and next time I'm adding half bag more)
Steamed rice

Thinly slice sirloin steak. If you pop it in the freezer for 20 minutes it will be easier to slice into thin pieces. Combine broth, soy sauce, oyster sauce, brown sugar, sesame oil, garlic, and ginger in a bowl. Whisk until well combined. Pour over steak. Let marinate for 20 minutes. Trasnfer to slow cooker and cook on low for 4-5 hours. During the last hour, dissolve cornstarch in the water and add to slow cooker along with the broccoli florets. Serve with rice and chopsticks. Serves 4.

This recipe is so easy. You can easily add different veggies like bell peppers and mushrooms. Just make sure to add them in the last hour so they don't become too soft.