It’s not often that I get really excited about a recipe! Like so excited that I want to cook it daily for as long as I can! But I have found just such a recipe. It’s one that’s easy. And delicious. And eliminates the need for Chinese takeout on nights that I just don’t feel up to cooking! Because for about the same amount of effort that it takes to order out, you can prepare this delicious slow cooker Chinese Beef and Broccoli dish and enjoy it in! Here’s how you can make it too!
What You Will Need
Boneless Chuck Roast (about 2 pounds)
1 Can of Beef Broth
3/4 Cups of Light Soy Sauce
1/2 Cup of Light Brown Sugar
1 Tablespoon of Sesame Oil
Garlic to Taste
2 Tablespoons of Cornstarch
2 Cups of Broccoli
White or Brown Rice
How to Make It
Start by slicing your chuck roast into thin slices.
I personally try to trim as much fat off of mine as I can to keep it very lean. It’s not realistic to think you’ll get every little bit but try to keep your cuts of meat as lean as possible. Once I have cut my strips, I cut those up into smaller pieces so that they will cook down to be bite sized. Then add them to the bottom of your slow cooker.
Next, mix your sauce. Add your beef broth, soy sauce, brown sugar, sesame oil and garlic to a bowl and mix it together well.
Pour your mixture over the top of your beef and cook it covered on low heat for 5 to 6 hours.
About 30 minutes before you are ready to serve your meal, remove 1/4 of a cup of the sauce from your slow cooker and mix it with your Cornstarch.
Mix in your broccoli (uncooked) and your Cornstarch mixture (make sure you mix it well with the rest of the contents of your slow cooker) and allow it to cook for an additional 30 to 40 minutes. This will soften your broccoli and help your sauce to thicken. While you wait for it to be done, boil your rice.
Serve your beef and broccoli over a bed or rice for a meal that will have the whole family asking where dinner is from!