Social Media's very popular Slow Cooker Beef & Brocolli

Slow Cooker Beef & Broccoli was plastered all over my Facebook page

because all my friends, their friends, saved it to their timeline 

what can I say I joined them

 

Definitely a flip of a recipe

it was easy, no recipe fixing needed

Oh and most importantly

DELICIOUS!

Troy confirmed there is no broccoli in the fridge

Beef  & Broccoli became beef, green beans and carrots

 

 the star of the recipe chopped beef

 

tossed with cornstarch

when beef is on sale I buy a few pounds, chop it

toss with cornstarch and freeze in 1lb bags

pop right into the crockpot frozen

 

mmmm sugar, soy sauce the combo is always yum

 

 

add garlic, hoisin sauce, stock, sesame oil, garlic 

slow cook till the beef melts in your mouth

 

 

the last 30 minutes of cooking

add fresh broccoli

or if you prefer green beans, carrots worked out awesome

 

 

cook until the veggies are the crunch you like them

 

 

ENJOY!!!! 

 

 

Crockpot Beef & Broccoli

Ingredients

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef stock

1/4 cup soy sauce La Choy is gluten free

1/4 cup hoisin sauce  Joyce Chen has a gluten free hoisin,  you can use all soy sauce
1/3 cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch

4 cups Fresh broccoli florets or frozen, I like lots of veggies
Hot cooked rice

Directions
Place beef in a crock pot toss with cornstarch.
Add brown sugar, beef stock, soy sauce, hoisin sauce, oil, and garlic, stir
Cook on low for 6-8 hours, high 3-4 the beef should be melt in the mouth tender if it is tough give it longer to cook.

 In the last 30 minutes:
Add fresh broccoli to the crock pot. Stir to combine.

If using frozen veggies thaw then add to crockpot.
Cover and heat through on high 

Serve over hot cooked rice.

 

 I would add 1 tsp red pepper flakes because we like sweet and hot together

this would be great with 1 tsp of fresh ginger added

add water chestnuts, scallions, bean sprouts for variety

the sauce can be made thicker by mixing 2 tbs cornstarch with 2 tbs water then adding to the crock when you add the veggies.

 

Great with a pitcher of my Mai Tai's

 

Asian Pepper Steak Slowcooker

Some days you just want to come home to a Hot Cooked Meal

Inspired by Rachael Ray’s Asian Pepper Steak tweaked to make less work

which in turn takes less time to put together
and I added broccoli so it probably isn't a pepper steak dish anymore.

 

 

Slice the steak small -Chinese food is always served with small pieces of meat  

if you need to know why go here

Coat the beef in cornstarch, this helps thicken the sauce

 

slice the peppers and onions

 

 

add the cornstarch coated meat

 

realize the steak isn't coated with cornstarch,

pull it out coat and put it back in the crockpot

 

 

add chopped garlic and ginger,

fresh is very important to getting that authentic take out Chinese flavor

 

 

Cook on low 6 hrs or high for 4hrs, 

 if you are short for time and want to cook it for only 2 hours on high put your crock in the microwave for 10 minutes to give it a jump start.

 

 

At the end of cooking I added broccoli and mushrooms

If you think vegetables are meant to be mushy like my Mom

then add them at the beginning.

 

 

Cook the Rice, make Mai Tai's

  Enjoy!!!!

 

Asian Pepper Steak with Veggies

Ingredients

1 1/3 pounds beef sirloin, steak tips, 1 tablespoons cornstarch, for dusting meat 3 cloves garlic, finely chopped 2 tablespoons ginger, finely chopped 1 large onion, sliced 3 bell peppers, sliced red, yellow and orange make for a pretty dish
1 8-ounce can tomato sauce 4 tablespoons brown sugar
3/4 cup soy sauce Ground black pepper, to taste

4 cups cooked rice,
1 bag frozen chinese vegetables or broccoli.
1 cup of mushroom or more if you like them I would add the 8oz package of sliced mushrooms

Directions

Cut meat into ½” pieces or thin strips; Put meat in slow cooker toss with the cornstarch to coat meat.Add bell peppers, onion, tomato sauce, brown sugar, soy sauce, ginger and garlic.
Cook on low 6 hrs or high for 4hrs, and if you are short for time and want to cook it for only 2 hours on high put your crock in the microwave for 10 minutes to give it a jump start.

Cook your rice 15 minutes before serving, this is also when you add frozen vegetables to the slow cooker. 

It is great to brown your beef before putting in the crock it does give a beefier flavor but for the sake of time and the mess I always try the recipe first without browning to make sure it still tastes great.

2 cups uncooked long grain typically makes 4 cups rice
for more on rice amounts and how to cook go here

This recipe is also great with mashed potatoes , yes it is just don’t do chinese vegetables make it with broccoli.

Lo Mein let me count the ways............

Would you believe me if I told you a little ole Chinese Lady

taught me how to cook Chinese correctly?

 

I'm sure her eyes are rolling at my Chinese Recipes

What can I say we all Love Chinese Take Out!!

 

 Lo Mein is sooooo easy

Not to be confused with Chow Mein

 

It is great as a  side dish - or add meat for a main dish

you choose

 

 

The trick to awesome LoMein is the garlic, ginger and sesame oil

 

 

Lo Mein can have a variety of vegetables

add the ones you like

 

 Saute the garlic and ginger in oil getting it a pretty golden

 

 

Boil the pasta, my favorite  pasta for Lo Mien is Tinkyada Fettucini

 

Tinkyada Pastas are made with Brown Rice

Brown Rice is low on the glycemic index

Being gluten free has it good points ;0)

 

 

 toss the cooked pasta in the sauce then add the cooked vegetables

 

the easiest way to chop scallions is with clean scissors

 

 

 Serve the hungry crowd that's been patiently waiting!!

 

Lo Mein

makes 4-6 servings

Sauce

3 tablespoons soy sauce

2 tablespoons hoisin sauce ( joyce chen makes a gluten free one)

2 tablespoons rice vinegar

1 tablespoon dry sherry

1 tablespoon sesame oil

 

Vegetables

1 cup carrots sliced thin1 cup celery sliced thin

1 cup onion, slivered

1 cup cabbage, slivered use ½ a bag

1 cup chopped mushrooms

2 cups fresh bean sprouts or 1 cup canned

 

1 lb fettuccini or tinkyada's 12oz package of brown rice noodles

 

2 tablespoons vegetable oil

1 teaspoon minced ginger

1 teaspoon minced garlic

1/4 cup scallions

 

Directions

 

Bring a pot of water to a boil. Add noodles and cook according to the package directions. Drain, rinse

 While Pasta is cooking, in large fry pan heat 1 tablespoon vegetable oil, sauté vegetables (not the  scallions) about 5 minutes, you want to keep them crisp.  Sometimes I cheat add a little water to steam them.  What can I say I'm impatient. Set cooked vegetables aside.

 

Place frying pan over med high heat until hot. Add the sesame oil, swirling to coat the sides. Add ginger and garlic cook, careful not to brown it, stirring until fragrant, about 1 minute.

Add the sauce ingredients, cook until heated through. Add the noodles toss to coat. 

Add the cooked vegetables and scallions. Serve

 

Variations:

Add cooked shrimp, leftover sliced chicken or steak

Beef Lo Mein -Oyster Sauce in place of the Hoisin Sauce for a darker stronger flavor sauce.
Add left over thinly sliced steak or fry some steak up just for the Lo Mein.

Vegetables: add peapods, baby corn, water chestnuts, bamboo shouts, more mushrooms,
bagged shredded cabbage saves time, experiment have fun

If you don't have Hoisin Sauce just use more soy sauce or Lachoy Teriyaki Sauce