This is an easy alternative to eating out at the Chinese restaurant. We have it at least once a month, INSTEAD of going out to the Chinese Restaurant. You’re gonna love it!
1 lb. beef, cut into bite sized pieces and trimmed of fat if necessary (I use stew beef cuts or flank steak–cut against the grain)
1/2 C beef broth, low sodium
1/4 C soy sauce
1 T dried, minced onion
1 T brown sugar
2 large garlic cloves, minced
8 oz. mushrooms, canned or fresh (if desired)
1 (16oz) bag of frozen broccoli, thawed
2 T water
1 T cornstarch
Combine broth and soy sauce in a 3 – 5 quart crock pot, add onion, brown sugar and garlic. Stir in beef cubes. Cover and cook on low for 8-10 hours (or on high for 4-6 hours).
About an hour before serving, combine water and cornstarch and blend well.
Stir cornstarch mixture into the crockpot. Add mushrooms and broccoli to the crockpot and cook on low for an additional 30-60 minutes until broccoli is crisp-tender, or done to your liking.
Serve over rice.
This recipe was shared at and Recipe Swap Sundays.