Mongolian Beef & Broccoli in the Slow Cooker

We like to put meat and sauce on a pile of veggies rather than rice or noodles. I figure, for the most part, rice is just there to catch the numminess of the sauce, right? So I LOVE broccoli, and we steam a bunch of it and put our meat and sauces over broccoli. You could do this with any veggies. Add more if you’d like. I’m not a carb hater, trust me, I love my carbs. I just choose them wisely and want to get the most out of them. So in this awesome meal, we gladly skip the rice.

Don’t be scared off by the list of ingredients. These all come together to make an incredible meal. Seriously. I’ve made this several times and we love it. I totally end up eating way too much of it.

Mongolian Beef and Broccoli Adapted from A Year of Slow Cooking1 1/2 pounds steak, something cheap3 cloves of garlic, minced
4 sliced green onions
1/2 onion, diced
1/2 cup soy sauce
1/4 cup white wine
1/4 cup cooking sherry
1/2 tablespoon white wine vinegar
1 teaspoon sesame oil
2 teaspoon molasses
1 teaspoon ginger
1/4 teaspoon black pepper
1 teaspoon red chili pepper flakes
1/2 tablespoon peanut butter
3 tablespoons splenda (or sugar)
1/4 cup cornstarch (to dredge meat)
1 pound broccoli

Slice your meat in thin strips and toss in a Ziploc bag with cornstarch.
Add all of the liquid and dried spices to your crock pot, add the peanut butter, and mix well.
Add the garlic, the sliced green onions and regular onion.
Put your meat on top, and toss to coat.
Cover and cook on low for 3-5 hours. The steak is thin and has very little fat, and will cook quickly. The meat is done when it is no longer pink and has reached desired tenderness. Mine was done in about 4 hours.
Steam broccoli on stove top for 6 – 8 minutes with 1/2 cup water until desired crispness.
Serve mongolian beef over steamed broccoli.