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Thursday, November 8, 2012

Single Girl on the Go Recipes: Crock Pot Beef and Broccoli

 True Life: I'm Addicted to My Roommate's Crock Pot

I hear that its almost winter in the majority of the world except for Arizona which is still hitting the high 80's on a daily basis. Regardless of this, I have recently become obsessed with the winter cooking tool known as the Crock Pot. I love it. I make everything in it. I spent hours finding recipes on Pinterest so I can crock pot even more.

Also, in my never ending quest to find meals under 400 calories, this does the trick. With a small portion of brown rice and a healthy portion of beef and broccoli, you don't even NEED Chinese take out any more. Enjoy!

You need:

  • 1 lb. boneless, beef chuck roast, sliced into thin strips
  • 1 cup beef consumme or beef broth
  • 1/2 cup low sodium soy sauce
  • 1/3 cup dark brown sugar
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 2 tbsp. cornstarch
  • 4 tbsp. sauce (from the crockpot after dish is cooked)
  • Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
  • Brown rice, cooked
First, in the insert of the crock pot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic. Gently place your slices of beef in the liquid and toss to coat. Then, turn crock pot on low and cook for 6 hours. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry and pour into crock pot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce. Finally, toss in your broccoli florets then serve hot over brown rice.

Just one note about cooking time: Your crock pot may differ in temperature than mine, so I suggest cooking this for 4 hours on your first go-round of this dish. 6 hours in the crock pot seems to be giving a lot of people “shredded” beef instead of slices, so decrease cooking time by 2 hours and go from there. Mine turned out fine with 6 hours.

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