Here is a recipe I’ve been meaning to make forever, as in since I saw it on Table for Two over a year ago (I love Julie’s blog by the way, if you don’t already follow you should). I’m glad I finally got around to it because this recipe is amazing! And not only that, it’s an incredibly simple and easy recipe.
This recipe is one you will want to have on hand for those hectic days when you don’t have a lot of time to make dinner. The prep work is only about 10 minutes and the slow cooker does the rest of the work , then what you’re left with is flavorful, tender beef and broccoli smothered in a delicious asian style sauce. You could even make the rice the night before to have it ready for the following day. I recommend serving this with the basic long grain white rice or my favorite kind of rice – short grain brown rice (like this kind).
- 1 1/2 lbs beef chuck (roast or chuck steak), diced into thin 1 1/2-inch long strips
- 1/2 yellow onion, sliced into 2 portions
- 1 cup low-sodium beef broth or beef consommé
- 1/2 cup low-sodium soy sauce
- 1 Tbsp sesame oil
- 1/3 cup slightly packed dark-brown sugar
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 1/2 Tbsp cornstarch
- 3 cups broccoli florets, diced into bite size pieces (from about 12 oz broccoli crowns)
- Sesame seeds, for garnish (optional)