Take Out Copy­cat Chi­nese Beef and Broc­coli

posted Sept. 4, 2018 8:05 a.m. (CDT)
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2 lbs beef, thinly sliced (flank steak is ideal, but any cut will work)

1 can beef broth or consomme

1/​2 C soy sauce

1/​3 C brown sugar

1 Tbsp minced garlic

1 Tbsp sesame oil

2 Tbsp cornstarch

1 bag frozen broccoli florets or 2 C fresh broccoli

2 C white or brown rice

Put the sliced beef in the bottom of the slow cooker. Mix together the broth, soy sauce, brown sugar, garlic and sesame oil. Pour over the beef. Cook on low 5 to 6 hours.

Remove 1/​4 cup of the sauce from the slow cooker and mix with the 2 tablespoons cornstarch. Stir back into the slow cooker. Add the broccoli, stir again, and cook for another half-hour.

In the meantime, cook the rice. Serve over rice.

To make this as a freezer meal, mix the beef and sauce ingredients in a freezer bag. Then put the broccoli in a separate gallon freezer bag and add the bag with the marinating meat. Thaw before adding to the slow cooker, or cook for an additional 2 hours on low.

Note: This recipe makes 8 servings. You can halve this recipe, but it will cook a little faster so keep your eye on the slow cooker. Recipe courtesy ofmommysavers.com.

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