I can say the recipe is fool-proof. My husband had the day off from work today and wanted to be a part of the dinner making process, so who was I to argue? As I gathered up the ingredients, he cut up all of the beef into small strips and all of the broccoli. Then he just started tossing everything into the crockpot - before I even had a chance to combine the sauce ingredients as the recipe specifies. His logic ? - well it's all going to end up together in there anyway. Insert me rolling my eyes here. But hey, I figured if it was a flop, I could give him the credit for that!!
Not a flop at all!! We did need to add some extra cornstarch near the end to thicken it up more but that's minor. We could have thickened it even more, but the rice we served on the side soaked up the juice beautifully! The broccoli was only a tad bit mushy, despite being in the crockpot for the entire cooking process and not just being added near the end, but it still held its shape and flavor! He had even threw in a handful of carrots for some extra color and flavor.
Here's Chef-In-Training's recipe:
1 lb. boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
1/2 cup soy sauce
1/3 cup brown sugar
1 Tbsp. sesame oil
3 garlic cloves, minced
2 Tbsp. cornstarch
2 Tbsp. water
Fresh broccoli florets (as many as desired)
Hot cooked rice
1 cup beef consomme
1/2 cup soy sauce
1/3 cup brown sugar
1 Tbsp. sesame oil
3 garlic cloves, minced
2 Tbsp. cornstarch
2 Tbsp. water
Fresh broccoli florets (as many as desired)
Hot cooked rice
Place beef in crock pot.
In a small bowl, combine consomme, soy sauce, brown sugar, oil and garlic. Pour over beef.
Cover and cook on LOW for 6-8 hours.
In a cup, stir cornstarch and water until smooth. Add to crock pot. Stir well to combine.
Blanch broccoli florets and add to the crock pot. Stir to combine.
Cover and cook for an additional 20 minutes on HIGH or until thickened.
Serve over hot, cooked rice.
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