I love Crock Pot days because the aromas wrap around you like a blanket as soon as you enter the house. The perfect welcome from cold nights and long days at work.
Asian flavors are my secret to creating interesting dishes with the Crock Pot. Otherwise, the typical pot roast or beef stews just get a little old. But soy! Sugar! Sesame oil? Now you have something different.
This slow-cooker version of the classic cheap Chinese dish recreates the thick, dark gravy but doesn’t give you the chewy texture you get from beef strips stir-fried with broccoli. Instead, the beef is fork tender and full of hours worth of flavor. Warm and satisfying from your nose to your toes.
I ended up cooking the broccoli separately and serving it over the rice, but the recipe has you cook it with the beef. I simply didn’t get home in time for this step.
Crock Pot Beef with Broccoli
Ingredients (serves 4)
- 1 lb. boneless beef chuck roast, sliced into thick strips
- 1 c. beef stock
- 1/2 c. soy sauce
- 1/3 c. brown sugar
- 1 T sesame oil
- 3 garlic cloves, minced
- 2 T cornstarch
- 2 heads worth of broccoli florets
- Cooked rice (I used brown rice)
Place beef in Crock Pot.
Combine in small bowl the stock, soy sauce, brown sugar, oil and garlic. Pour over beef. Cover and cook on low, 6-8 hours.
In a cup, combine cornstarch with 2 T cooking liquid until smooth. Pour over beef and stir to combine. Add broccoli, cover and cook on high an additional 20-30 min. or until broccoli is cooked.
Serve over hot rice.
I topped mine with chopped scallions for an extra bite – highly recommend it. And a few sprinklings of sesame seeds.
Enjoy, friends! xoxo