Saturday, June 20, 2015

Crockpot beef and broccoli

This is unfortunately a bit of a non-recipe, since I just eyeball the ingredients. However, it turns out delicious every time I've made it, it takes almost no effort, and it makes a lot. Obviously beef and broccoli is normally a stir-fry and doesn't make that long to cook. The advantage to this recipe is that it allows you to use a really cheap roast cut instead of more expensive cuts good for stir frying, and it actually takes even less effort than stir frying.

Beef roast (~2 lbs) - my favorite is London Broil, since the grain makes for pieces that are great for picking up with chop sticks
1/2 onion, cut into wedges

3-6 garlic cloves depending on size
2-3 slices of ginger
Soy sauce (Tablespoons)
Oyster sauce (Tablespoon-2 Tblsp)
Rice wine/sherry (Tablespoon)
Cornstarch + cold water (optional)


Mix up the sauce and taste. I often end up making too little - the roast will contribute less liquid than you think.Adding water actually helps the flavor, so feel free to add as much as 50% water.

Put roast and onions in slow cooker, pour sauce over roast, cook as long as you're going to be away from the house.

When you get home and are nearly ready for dinner, make sure the slow cooker isn't about to switch into 'warm' mode, and add the broccoli and put the lid back on. Go get changed, take a quick shower, whatever, and the broccoli will be cooked and delicious. If you want a thicker sauce, you can add a mixture of cornstarch and cold water.

Serve over rice, preferably rice that your automated rice-making minion has also prepared while you were out. 

A fuzzy picture, but you can see why the grain of London Broil makes it easy to eat with chopsticks

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