This recipe was a delicious new addition to our dinner menu last week and was approved by the entire family, all four kids included! I used this original recipe as the foundation for mine and made some tweaks to it for our table.
Beef Stir Fry with Broccoli
1 lb. boneless, beef chuck roast, sliced into thin strips*
(*I bought the pre-sliced beef at the grocery store that's labeled for stir fry as it was convenient)
1 cup beef broth
½ cup low sodium soy sauce
⅓ cup regular or dark brown sugar
1 tbsp. olive oil
3 garlic cloves, minced
2 tbsp. cornstarch
4 tbsp. sauce (from the crockpot after dish is cooked)
1.5-2 cups fresh, steamed broccoli florets
White or brown rice, cooked
(Note: You can cut out as much as half of the amount of brown sugar called for if you prefer a less sweet flavor to the dish. I plan to do that next time, as it was a little bit too much on the sweet side for me.)
In the insert of the crockpot, whisk together beef stock, soy sauce, dark brown sugar, olive oil and garlic. Place beef in the liquid and toss to coat. Turn crockpot on low and cook for 4-6 hours. (May have to adjust time depending on your crockpot.) Test doneness at 4 hours and continue cooking if necessary. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce. Toss in your broccoli florets then serve hot over white rice.
Happy eating :)