BEEF & BROCCOLI ala SLOW COOKER

CHINESE BEEF & BROCCOLI ala SLOW COOKER serves 4

1 1/2 pounds chucks roast
4 leeks, (whites and light green parts only) halved and cut into pieces
6 cloves garlic, whole and unpeeled**
6 thin slices ginger, unpeeled**
1 red jalapeño, seeded and thinly sliced
3 tablespoons flour
1/4 cup Hoisin sauce
1/3 cup beef broth
1/4 cup dry sherry
3 tablespoons Bragg’s liquid aminos
2 tablespoons rice wine vinegar
2 tablespoons packed brown sugar
2-3 cups broccoli florets
Cooked rice

  • Combine leeks, garlic, ginger and jalapeño pieces in slow cooker.
  • Sprinkle with the flour and toss to coat. If using the meat in pieces, add meat, then flour and toss with the flour.  Otherwise nestle meat into vegetable mixture after tossing veggies with the flour.
  • Whisk together Hoisin sauce. beef broth, liquid aminos, brown sugar and rice wine.
  • Pour over meat, cover and cook on low 7 hours.

 

  • Remove meat to cutting board to rest.
  • Discard garlic and ginger.**
  • Slice meat against the grain into bite size pieces.
  • Add meat back to slow cooker along with broccoli florets.
  • Increase heat to HIGH and cook 5-10 minuses more until desired broccoli consistency.
  • Serve over rice.

NOTES:

  • **I use a small cheesecloth spice bag for these so they are easier to discard at this stage or you can peel them, chop smaller and leave them in.
  • You can cut the cooking time in half by chopping steak into small bite size pieces first.

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Rhonda Gales

I love beef and broccoli. I’ve never made in the crockpot, so I’ll be Pinning your recipe for future use. It is hot in my area, and I bring out the crockpot when it reaches the 100 degree plus level. Thanks for sharing on Sunday’s Best.

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