This dump and run easy Crockpot Beef and Broccoli recipe definitely has Asian flair! A hearty dish of tender sliced beef, broccoli, bits of carrot and onion in a light sesame sauce, virtually prepares itself while you're off doing more important things.
Lately, for us, it's been too hot to spend time in the kitchen. This is an easy crockpot recipe that can be thrown together in just a few minutes in the morning before you head off to work or if you're lucky, out to Play for the day!
You can prepare your veggies ahead of time
at the beginning of the week and seal them in jars so they stay crisp until you're ready to cook.
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
1 Tbs cornstarch
1/8 c. cooled sauce from the crock pot after being cooked
1 carrot, sliced very thin into coins
1 onion diced, large pieces
Fresh broccoli florets (as many as desired)
Hot cooked rice (Jasmine, brown rice, or riced cauliflower), etc
Cut the meat across the grain into thin strips and then dump it into the crockpot. In a small bowl combine the beef consume, soy sauce, brown sugar (or) honey, oil, and garlic. mixing well. Cook on low for 5-6 hours.
Carefully scoop out about 1/8th cup of the sauce from the pot and put in a small dish to cool.
Combine the cooled sauce and the cornstarch, mixing well, then pour it back into the crockpot, stirring to combine. Cornstarch will only thicken Once, so be sure that you've used cooled sauce to mix it with, or it won't thicken your sauce.
Turn the Crockpot to High, add the broccoli, carrots and onions, stirring to combine. Cover and cook an additional 45-60 minutes without opening the cover. The sauce must come to a boil to thicken.
Serve over hot cooked rice (we usually prefer Jasmine rice).
The carrots and onions are entirely optional, but add a bit more flavor and color to the dish. This is really about using what you have on hand.
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