Family Friendly Dinner
September 21, 2011
Posted By: Shaunescy
With September here, fall is just around the corner and the school routine is back in full swing. Many of us are also busy driving our kids to and from after school sports and activities. I tend to use my slow cooker quite often during this time of year. It’s so easy to combine all the ingredients and ‘set it and forget it’ until it’s ready for dinner.
We raise our own pasture raised beef, so we typically have a freezer full of meat. Perusing the freezer shelves, I discovered we have quite a variety of roasts to choose from. My kids like roast but they much prefer steak, venison or hamburgers. I pulled out a Chuck Roast and tried this new recipe for Slow Cooker Asian Beef Broccoli and it was a hit! My kids even ate the rice without any threats or bribery on my part.
Here’s what you need for success:
Slow Cooker Asian Beef Broccoli
1 1/2 pounds chuck roast or boneless chuck steak, sliced thin
1 can of Beef Stock {10 1/2 oz.}
1/2 cup Oyster Sauce {found in the Asian section of your grocery store}
2 tablespoons cornstarch
16 oz of fresh broccoli florets
Hot cooked rice {white or brown}
Sesame seeds, toasted {optional}
- Place meat in a 6 quart Crock Pot. Pour the beef stock/oyster sauce mixture over meat. Cover; cook on HIGH for 3 hours.
- Combine cornstarch and 2 tablespoons cooking liquid in a glass. Add to Crock Pot. Stir well to combine. Cover and cook an additional 15 minutes or until thickened a little.
- Steam your broccoli. Turn off Crock Pot, mix broccoli into the Crock Pot. Gently toss beef and broccoli together. Serve over rice and top off with toasted sesame seeds.
Montana Parent is pleased to feature Nancy Grossi, author of The Wife of a Dairyman . Not only does Nancy live in a real live dairy, she is a wife and mom to two kids, ages five and seven.
Be sure to visit her blog where she quips about dairy life, farm-friendly recipes, and shares her Super Mom multi-tasking skills on a daily basis.
