Crockpot Beef and Broccoli

Here we are, the beginning of  a special series on Chinese dishes, favorites of Chinese Restaurants in America. I’m starting off with a very easy dish to make with tender beef and a savory sauce: Crockpot Beef and Broccoli. This can also be made on the stovetop, obviously with a much shorter cooking time. ;) This is a recipe that I came across online, and I found that it actually took much less time than the recipe said. If I had cooked it for the recommended 6-8 hours, the beef seriously would have disintegrated. My recommendation: 4-5 hours. Anyhoo, I hope you enjoy this series and find that it’s not so hard to make Chinese dishes at home that taste just like at the restaurants, or better.

So, let’s get cooking!

First prepare your meat. Cut off any excess fat (or most of it!) and slice into strips about 1 ½ inches long and about ¼” to 3/8” thick. Peel and mince the garlic.

Mix together the beef stock, soy sauce, brown sugar, toasted sesame oil, and minced garlic.

Place the beef and the sauce mixture in the crockpot and mix well. Cook on low for 4-5 hours, until beef is tender.

In a small bowl, place about 2 Tbl of the sauce from the crockpot and mix in the cornstarch. Add to the crockpot and stir well.

Add the broccoli to the crockpot, combining thoroughly, and cook for 30 minutes on high, covered. Stir a few times during cooking time.

While the broccoli is cooking, make rice according to the directions on your package.

The sauce should be thickened and the meal ready to serve. Place a portion of rice on a plate and add the Beef and Broccoli on top. Enjoy! ~TMMF

Crockpot Beef and Broccoli

1 lb boneless beef chuck roast
   (I got some form of beef that
    was marked down!)
1 cup beef stock
½ cup soy sauce
⅓ cup brown sugar
1 tablespoon toasted sesame oil
3 cloves garlic
2 tablespoons cornstarch
2 lbs fresh broccoli florets or frozen
Rice (3-4 c cooked)