To say I love this recipe is an understatement. Sometimes slow cooker recipes look great on paper and the execution is lacking. This one really is awesome! I used fresh broccoli and I reluctantly used the oyster sauce. I thought it would ruin the recipe and smell fishy, but it was a great enhancement (and did not smell fishy!). I used beef stock from bouillon. The sauce that is created is SOOO good and the rice soaks it up. I recommend LOW HEAT as my cooker cooks fast for a “slow” cooker. It’s from my new cookbook “Crock Pot: Favorite Slow Cooker Recipes (c) 2010”. Before I drool, I’ll tell you the recipe:
Makes 4-6 servings. Takes approximately 3 1/4 hours on high. (It took me probably that same time on low).
INGREDIENTS:
- 1 1/2 pounds boneless chuck steak, about 1 1/2 inches thick, sliced into thin strips.
- 1 can (10.5 ounces) condensed beef consomme, undiluted.
- 1/2 cup oyster sauce
- 2 tablespoons cornstarch
- 1 bag (16 oz) fresh broccoli florets
- Hot cooked rice
- Sesame seeds (optional)
DIRECTIONS:
- Place beef in slow cooker and pour consomme and oyster sauce over beef. Cover and cook on high 3 hours. (I did low heat and it turned out fine).
- Combine cornstarch and 2 tablespoons cooking liquid in small bowl. Stir well to combine. Stir into slow cooker.
- Cover, cook on high 15 minutes longer or until thickened (I still did low heat).
- Prepare broccoli as directed on bag, or steam your fresh broccoli. Put broccoli in slow cooker and gently toss beef and broccoli together.
- Serve over rice, garnish with sesame seeds if desired.
