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Dump-and-Go Beef and Broccoli Stir-Fry Bowls
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Cups
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat
  • 4 cups broccoli florets
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup beef broth
  • 2 tablespoons cornstarch
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons brown sugar
  • Cooked rice, for serving
  • Sesame seeds, for garnish

Instructions
 

  • Place the beef stew meat in the slow cooker. Add the soy sauce, beef broth, cornstarch, minced garlic, grated ginger, and brown sugar. Stir to coat the meat evenly.
  • Cover and cook on low for 6 hours until the beef is tender.
  • Stir in the broccoli florets. Cover again and cook on high for 30 minutes until the broccoli is bright green and just tender.
  • Spoon the beef and broccoli over cooked rice. Sprinkle with sesame seeds before serving.

Notes

Add the broccoli only in the final half hour so it does not turn mushy. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Measuring Cups, Knife