Asian Beef With Broccoli

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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:

  1. 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).
  2. Combine cornstarch and 2 tablespoons cooking liquid in small bowl.  Stir well to combine.  Stir into slow cooker.
  3. Cover, cook on high 15 minutes longer or until thickened (I still did low heat).
  4. Prepare broccoli as directed on bag, or steam your fresh broccoli.  Put broccoli in slow cooker and gently toss beef and broccoli together.
  5. Serve over rice, garnish with sesame seeds if desired. 
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