New York Style Beef and Broccoli
A simple crock pot recipe that tastes just like take-out!
Ingredients
- 2 lbs. Boneless Beef Roast (like chuck), sliced into thin strips
- 2-3 cups Beef Broth
- 1 cup Soy Sauce
- 1/2 cup Light Brown Sugar
- 2 tbs. Sesame Oil
- 2 tbs. Garlic Powder
- 1 tbs. Corn Starch
- 3 tbs. Flour
- 1 large bag, frozen Broccoli florets
- Cooked white rice, for serving
Instructions
Cut the strips of beef in to 1-inch pieces. Set aside.In the bowl of a crockpot, whisk together 2 cups of beef broth, the soy sauce, brown sugar, sesame oil, and garlic powder. Add the meat to the bowl and toss to coat.If there is not enough liquid to cover the meat, add just enough broth to ensure the meat is all covered. Sometimes the roast I am able to buy is heavier than 2 lbs, but not to waste I just use it all - in this case I adjust my liquid appropriately.Cook on high for 5 hours (or until meat is cooked to your preference, I like it very tender to a fork). Keep in mind with crock pot cooking times, that all crock pots vary greatly depending on how large the capacity is and your cooking temp options. Check your your meat as it cooks and when it is done, its done, don't fret over what the recipe says.In a small bowl, whisk together the cornstarch and flour. Whisk in 4 tbs. of the broth from the crock pot to form a paste. Stir this paste back into the crock pot and allow the sauce to thicken for 20 minutes.After the sauce has thickened a bit, add in the desired amount of frozen broccoli florets. I happen to love broccoli so I put in an entire bag, but its entirely up to you. Stir, re-cover the crock pot and let the broccoli heat through (about five minutes). Serve over rice immediately.
Details
Prep time: Cook time: Total time: Yield: 4-6 Servings