Yum Yum!

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Crockpot Beef N’ Broccoli

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This was absolutely delicious! It was a huge hit with my family and I will definitely be making it again. It’s so easy and versatile to make. I didn’t really change a thing with the recipe. I may try adding some red peppers in it next time. Yum!

 

 

 

 

1 lb. boneless, beef chuck roast, sliced into thin strips

1 cup beef consumme or beef broth

½ cup low sodium soy sauce

⅓ cup dark brown sugar

1 tbsp. sesame oil

3 garlic cloves, minced

2 tbsp. cornstarch

4 tbsp. sauce (from the crockpot after dish is cooked)

Frozen broccoli florets (about 2 cups)

White rice, cooked

Directions:

 

1. In the crockpot, whisk beef broth, soy sauce, brown sugar, sesame oil, and garlic together.
2. Place beef in the mixture and toss to coat.
3. Cook on low for about 6 hours.
4. When done, in a bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot. Stir. Cook on low for an additional 30 minutes to thicken up the sauce.
5. Toss in broccoli then serve over hot white rice.

 

Notes:

• Note about cooking time: Your crockpot may differ in temperature than mine, I suggest cooking this for 4 hours on your first go-round of this dish. 6 hours in the crockpot seems to be giving a lot of people “shredded” beef instead of slices, so decrease cooking time by 2 hours and go from there. Mine turned out fine with 6 hours.

• If you are using frozen broccoli florets, you do NOT need to defrost them prior to putting them in the crockpot. You add them in at the same time as you add the cornstarch slurry. As stated in the instructions, after you add the cornstarch slurry, you cook for 30 more minutes. This should be more than enough time to cook and defrost your broccoli florets.
• If you’re using fresh broccoli, you do NOT need to steam them prior to putting them in the crockpot. You add them in at the same time as you add the cornstarch slurry. Since you cook an additional 30 minutes, this will ensure that your fresh broccoli will be cooked through.

• Yes, you put the meat in the slow cooker raw, in sliced pieces.

 

Yields: 4 servings

 

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Source: http://www.tablefortwoblog.com/take-out-fake-out-beef-broccoli-crockpot/

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Yum Yum!

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Waikiki Meatballs

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1 ½ lbs lean ground beef

2/3 cup bread crumbs

1/3 cup minced onions

1 egg

1 ½ tsp. salt

¼ tsp. ginger

¼ cup milk

1 Tbsp. shortening

4 Tbsp. cornstarch

1 cup brown sugar, packed

1 can (19 oz.) pineapple tidbits, drained (reserve syrup)

2 Tbsp. soya sauce

2/3 cup vinegar

1/3 cup chopped green pepper

 

 

Directions (Meatballs):

1. Mix meat, crumbs, onion, egg, salt, ginger and milk.
2. Shape mixture into balls.
3. Melt shortening in skillet; brown and cook meatballs.
4. Remove from skillet and keep warm. Drain grease from skillet.

Directions (Sauce):

1. Mix cornstarch and sugar.
2. Stir in reserved pineapple juice, vinegar and soya sauce until smooth.
3. Pour mixture into skillet and cook over medium heat; stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
4. Add meatballs, pineapple and green peppers. Heat through.

Yields: 6 servings

 

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Source: http://www.cooks.com/recipe/r741y428/meatballs-waikiki.html

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