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Monday, April 11, 2011

Crockpot Broccoli Beef

I LOVE Asian food, but not the sodium or fat content in take-out.  I'm trying a new idea today for broccoli beef.

In the slow cooker, I poured in:
1/2 cup low sodium soy sauce
1 T brown sugar
2 T vinegar(I used rice vinegar, but apple cider would work)
2 T lemon juice (all the recipes I've seen call for white wine, but I don't have any)
2 t olive oil
2 cloves garlic, crushed
dash of red pepper flakes

To the liquid, I added 1lb of beef.  I had some beef strips that were labeled 'fajita' from the store...basically, thin strips of beef.  I stired the beef around to cover it with the liquid, and we are cooking on low.

When the beef is tender in 5-7 hours, I'll add a bag of frozen broccoli florets that I'll thaw in the microwave first.  After stirring the broccoli to coat with the liquid, we'll cook for another 30-60 minutes. 

I'll serve this on brown rice.  If the kids give me some extra time, I'll throw the rice into the wok with some mixed veggies, soy sauce, and olive oil for a nice fried rice. 

1 comment:

beth said...

I just served this! Delicious! If you ever eat broccoli beef from your local Chinese restaurant, you should definitely try this one at home!