Beef with Broccoli
This classic Asian dish is usually stir-fried in a wok. The slow cooker
method is easier, and the dish is just as delicious.
Equipment
Ingredients
- ¾ pound beef bottom round steak
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- teaspoon cayenne pepper
- 2 cloves garlic minced
- 1 onion minced
- 3 tablespoons low-sodium soy sauce
- ½ 8-ounce can water chestnuts, drained
- 2 cups Beef Stock , divided
- 1 16-ounce package frozen broccoli florets
- 3 tablespoons cornstarch
- 1 cup rice
Instructions
- Cut beef into 1-inch cubes.
- In shallow bowl, combine ginger, salt, pepper, garlic, onion, and soy sauce and blend.
- Add beef cubes and stir to coat.
- Cover and refrigerate for 1–2 hours.
- Pour beef mixture into 3 to 4-quart slow cooker along with drained water chestnuts, ½ cup water, and half of the Stock. Cover and
- Cook on low for 7 to 8 hours until beef is tender, adding thawed broccoli during last hour of cooking time.
- During last 30 minutes of cooking time, combine cornstarch with ½ cup water and add to slow cooker; stir well, cover, and cook until thickened.
- Combine remaining stock with enough water to make 2 cups.
- Cook rice in this mixture, covered, over medium heat for 15 to 20 minutes, until tender.
- Serve Beef with Broccoli over rice.
Nutritional Information
Calories: 378.92 kcal | Protein: 35.99 g | Fat: 8.12 g
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