Beef and broccoli is a top Chinese favorite that we all love. Now you can have it at home with this easy to follow crock pot recipe. A great Chinese dish the whole family will enjoy.
Google will give you lots of examples most of which are nearly identical, but this Food.com Crock Pot Beef and Broccoli recipe will do as the inspiration piece. But there were a few issues. They called for 1 pound of meat… I wanted more meat. But the biggest is I wanted more “sauce”. I want some “gravy” for my rice. Since they all called for 1 cup of broth, I just used the whole can. I increase the garlic some but not the soy sauce or brown sugar. I thought both were a little heavy.
A very nice middle of the road four.
Notes: The beef needs to have some marbling but otherwise fairly leans. I went with an “English cut roast, but others would do. Fresh broccoli can be used, but I would suggest steaming the broccoli and adding it at about the 5 hours 30-minute mark and the corn starch at the same time.
Start with common ingredients.
Trim 1 1/2 pound beef roast and slice into 1/8 inch slices across the grain.
In a larger crock pot (6 quarts or so) add one 14 ounces can beef broth, 1/2 cup soy sauce, 1/3 cup brown sugar, one tablespoon sesame oil, 1/4 teaspoon crushed red pepper and four cloves crushed or minced garlic. Mix well. Add the beef to the crock pot and cook for 6 hours.
At the 5 hour mark mix two tablespoons cornstarch with 1/4 cup cold water. Add the cornstarch mixture and mix well.
Add one pound bag of frozen broccoli (about four cups). I added one drained 8 oz. can of sliced water chestnuts also.
Increase crock pot to high and cook for the final hour.
Serve over rice and garnish as you wish.
April 18, 2016