Hi friends and welcome to another Tasty Tuesday! Thanks for stopping by!
If my husband had his way, we would have Chinese food every single day of the week. Whenever I decide to get it for dinner on the way home I've stopped calling him and asking him if that sounds good to him, because I know the answer. So I've been looking for some Chinese food I can make at home that he will love just as much as the take-out he adores.
I found it in this recipe.
Remember when I said this Slow Cooker BBQ Chicken recipe was my husband's favorite? Well after we tried this Beef & Broccoli he had a new favorite. And for good reason. Here's what you'll need.
2 lbs. boneless beef chuck roast, sliced into thin strips
1 cup beef broth (or if you are an airhead like me and forget to buy that, you can use a beef bouillon cube dissolved in 1 cup of boiling water)
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon extra virgin olive oil
3 tablespoons minced garlic cloves
2 tablespoons corn starch
Fresh broccoli florets
After the meat has been sliced into thin strips
Mix the beef broth, soy sauce, brown sugar, olive oil, and garlic in the bottom of your slow cooker.
Then add your meat and coat it with the sauce.
Cook this on low for 6-8 hours until the meat is thoroughly cooked. When it's done it will look something like this...
At this point the Mr started eating it and I had to turn on ESPN to distract him enough to actually finish the recipe. Moving on. Remove about 2-3 tablespoons of the broth and set aside to cool completely.
While this is cooling prepare your broccoli by washing it and chopping it into bite sized florets (I used 3 small heads of broccoli-but we really like broccoli at my house).
Once the broth you've set aside cools completely, add in the corn starch and stir it up until it thickens. Then add it back to the rest of the meat/broth mixture in the slow cooker. Also, turn it up to high so that it will thicken more quickly, and add in the broccoli. Let this go for about 30 minutes, or until your sauce is thicker and the broccoli is nice and tender.
And here is the finished result. I recommend serving this over a bed of fresh rice, but it definitely isn't needed, as the Mr. and I dived in like we hadn't eaten in months and didn't slow down enough to make rice. This is definitely one to try friends!
Printable version found here!
Linking up with: Emily, Mandy, Ali, Karyn, Make Ahead Meals, The Recipe Critic, Titus 2 Tuesday, Table for Seven, Hun What's for Dinner, Kathe with an E, The Gathering Spot, Call me PMC, In & Out of the Kitchen, Turn it Up Tuesday, Lamberts Lately, Thursday Favorite Things, Anything Goes, Wildly Original, Pin it Thursday, Lou Lou Girls, All Things Thursday, Inspired Me Wednesdays, Catch a Glimpse, Showcase your Talent, Full Plate Thursday, The Homemaking Party, The Pin it Party, Put a Bird on It, Moonlight & Mason Jars, TGIF Linky Party, Life of the Party, The Weekend Re-treat, Foodie Friends, Freedom Fridays, Friday Flash Blog, The Pin Junkie
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