While making my blog rounds the other day, I came across this spectacular broccoli beef dish on Erin Cooks. I was immediately intrigued by the idea of translating it to the crockpot. I didn't have all the ingredients on hand that Erin used, but was able to put together a very tasty rendition of an Asian-inspired broccoli beef that is gluten-free, and doesn't leave you feeling like you just ingested a tanker full of oil.
--1 lb thin beef (I used rib eye)
--1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)
--2 T white wine
--2 T apple cider vinegar
--1 T brown sugar
--2 t sesame oil
--2 cloves smashed and chopped garlic
--1/2 t crushed red pepper flakes
--1 bag thawed broccoli florets (to add later)
--add the liquid to the crockpot
--chop up your garlic, add to mixture
--stir in spices
--slice meat into thin strips
--toss ( I used my hands. it wasn't gross! )in the liquid and spice mixture to coat thoroughly
--cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize.
--an hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so.
--stir gingerly to coat broccoli
serve over steamed rice.
So very good! It really was. Adam said that he hasn't ever had any broccoli beef that has tasted better.
One kid ate two helpings and the other ate one piece of broccoli and ate 3 bowls of rice.