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There’s a deep-seated love of Chinese food in my house. But I don’t love cooking it from scratch. Many of the ingredients are either hard to find, expensive, or unhealthy. So I came up with this Beef and Broccoli to appease my crew. It isn’t as unhealthy, it’s definitely uncomplicated, and it’s pretty close to the real deal. A definite win-win!
1 and 1/2 pounds beef chunks, as is or sliced into small strips
8-10 unpeeled white baby potatoes, scrubbed well
1 cup beef or vegetable broth
1/2 cup Glicks Soy Sauce
1/3 cup honey or brown sugar
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
4 tablespoons water
2 tablespoons cornstarch
2 cups frozen broccoli
1 (15-ounce) can baby corn
chopped scallions, as a garnish
1 tablespoon Gefen Sesame Oil
In the crock of a slow cooker, whisk together the broth, soy sauce, honey, sesame oil and garlic.
Place the beef in the liquid and gently toss to coat. Add beef and potatoes to the crock of the slow cooker and cook on high for 4 hours or low for 6 hours.
Thirty minutes before serving, whisk the water and cornstarch together in a small bowl until it dissolves.
Pour the mixture into the slow cooker and stir well. Toss in the broccoli and baby corn and cook on low for an additional 30 minutes.
Transfer to a plate, garnish with scallions, and serve hot.
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Can I do with any type of chicken?
Hi Eliana,
You certainly can!
-Chana Tzirel from Kosher.com
beef type? Hi what cut of meat works best for this recipe? I know chuck and flanken usually work better for longer slower cooking, but that is not the traditional meat used in beef and broccoli.
It sounds like a pepper steak kind of meal. But i find that cut gets tough. I would do chuck sliced thing.