No matter the time of year, I'm always glad to find a new recipe to add to my slow cooker arsenal - whether it's to beat the heat or to save some time.
This beef and veggies meal came up on a Facebook feed. I'm also always looking for ways to use the beef in our freezer. (Brent pointed out that people might rather grill their sirloin steak, since it's a tender cut of beef. And, while I don't disagree, it's also nice to have an alternative. It might be possible that the recipe could be used with a less tender cut of beef, though I haven't tried it myself.)
Broccoli was the only vegetable called for in the original recipe. But I decided I wanted to add additional color and flavor with sweet peppers. Mushrooms or other veggies could be added as well.
Serve over white rice and you have the flavors of a Chinese restaurant dish without ever leaving home. For extra fiber and nutrition, serve over brown rice.
Both times I've made this recipe, I've taken out a portion of the beef and broth before adding the vegetables. I refrigerate the reserved portion and later make my Kansas farm wife version of Philly Cheesesteak Sandwiches. The sandwiches first appeared on the wheat harvest menu, and the recipe has been added to the meals-to-the-field rotation. It will likely make a return during fall harvest time. (It would have been helpful if I'd planned to make it yesterday, since I made two parts runs to Hutchinson and two trips to Stafford, too!)
Tune in tomorrow for the sandwich recipe!
Easy Slow Cooker Beef & Vegetables
Adapted from Facebook - Buzzfeed2 lbs. sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
3 tbsp. brown sugar
1 tbsp. sesame oil
4 garlic cloves, minced
1/4 cup cornstarch
1/4 cup water
1 head broccoli, cut into florets
2 cups coarsely chopped multi-colored peppers
White or brown rice, cooked as directed on package
In the insert of the slow cooker, whisk together beef broth, soy sauce, brown sugar, oil and garlic. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the broccoli and peppers; gently stir to combine. Cover with lid and cook an additional 30 minutes to cook vegetables and thicken sauce.
Serve over warm white rice.
***Today, I'm linked to Weekend Potluck, hosted by these bloggers. Check out the tried-and-true recipes from them and other foodies!