Beef broccoli is pretty common in Asian cuisine. But this one can be turned into anything you want. You can serve it with noodles or over pasta or rice. The possibilities are endless.
Check out what our friends over at Le Crème de la Crumb had to say about this one,
“This broccoli beef did not fail me. My grandparents (and Pops!) went on and on and onnnnnn about how much they loved it. My father – who is notorious for his impeccable portion control – just kept saying that he was stuffed like a Thanksgiving turkey but thought it would be a shame to stop eating something so tasty. Can I get a woot! woot! for impressing the husband, father, grandmum and grandpop in one fell swoop?”
You too can impress all your family with this dish! This dish is what I call a win!
Ingredients
1.5 pounds flank steak, thinly sliced and chopped into 2 inch pieces
1 cup Swanson beef broth
⅔ cup low sodium soy sauce
⅓ cup Domino brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
¼ teaspoon red chili flakes (optional)
4 cups broccoli florets
2 tablespoons corn starch + 4 tablespoons cold water
Instructions
1. Grease the inside of a slow cooker. Add steak, beef froth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.
2. minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
3. Just before serving, place broccoli in a large tupperware, fill with ½ inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve
USE RED NEXT PAGE LINK BELOW.
Quick Tip: For a spicy kick, add crushed red pepper flakes.
Thanks again to Le Crème de la Crumb for this amazing recipe.
