Tuesday, October 16, 2012

Slow Cooker Asian Beef and Broccoli

Photo courtesy Taste of Home
  The last two boys have finally moved out. They went together to share a place and that will be good, They've been living together forever and will help each other just fine. That's what brothers do. Of course, it helps that they're only a block away.
   I knew that it was going to be a hectic weekend, trying to haul their stuff out of the upstairs, so I made use of my slow cooker for dinner. When you know you're going to be busy, there's nothing like throwing it all in a pot and dishing it up later. 
   I had found a great deal on a top round steak and decided that low, slow and with plenty of liquid was the best way use this cut. The meat was sliced into strips, thrown into the slow cooker, covered with sauce and we started the job of moving. 
    When we called that project to a hault, I started some rice, thickened the sauce and threw the broccoli in to finish off the dish. Thirty minutes later, dinner was good to go. How easy is that? The taste was good, too.

Slow Cooker Asian Beef and Broccoli
1.5 lb. top round steak, cut in thin slices, 1/2 inch at most
1 cup beef stock, using base or bouillon
1/2 cup soy sauce
1/3 cup brown sugar
2 cloves garlic, minced
2 T. cornstarch
2 T. liquid from meat when cooked
10-12 broccoli florets, frozen
3/4 cup cooked rice

Put beef strips in the slow cooker and turn on low.

Pour 1 cup boiling water in measuring cup. Add 2 tsp. beef base or 2 cubes beef bouillon and stir to dissolve. Pour in 1/2 cup soy sauce. Add brown sugar, sesame oil and garlic. Stir to combine. Pour over meat. Cook on low heat 6-8 hours.

In small bowl combine cornstarch and meat liquid, stirring until smooth. Add to slow cooker and stir to combine. Put broccoli in also and let cook for another 30 minutes. 

Serve over cooked rice. Serves 3-4.
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