I LOVE, love , love Asian food! And get constant cravings for it. But I’d much rather make it at home than order take-out anymore. As you know already, we don’t have very good restaurants here. Pretty bad, actually.

So whenever I get a craving, I just head out to the kitchen and make it myself. So much healthier, and fun to make to boot!

Plus, one of the many bonuses of using a crock pot is, that you get to enjoy smelling it cook all day!

And this was so delicious, that we didn’t even need anything else with it. 😉 Just serve this over rice or Ramen noodles, and you’re all set! 😀

I started with a nice chuck roast, and sliced it into thin strips, trimming away the fat. I added it to the crock pot of the sauce I made as I went along to keep everything nice and moist!

While the beef was slowly cooking in all of those wonderful flavors, I cut up the broccoli into small florets, cutting away the stem. (*You can pitch it, or freeze it for soup later!)

When the beef was all nice and tenderized, I added a simple cornstarch slurry, the broccoli, some grated carrots, and some fresh mushroom slices!

I then turned the crock pot up to High, and let it simmer and boil for awhile until gorgeously thickened and the veggies were tender.

While the last step is completing, I made some simple white rice.

Lastly, I finished off the servings with a simple garnish of toasted sesame seeds and snipped green onions straight from the garden!

This meal was incredibly delicious, and very difficult to stay out of the pot! It really went a long way, especially when served over rice, and would make for quite a nice “Asian Night” family dinner!

So next time that you get a craving for Chinese take-out, try making this dish instead! You’ll be so glad that you did! 😀

Yield: 6 servings

Beef & Broccoli with Mushrooms (Crock Pot)

Prep Time: 15 minutes

Cook Time: 12 hours 10 minutes

Total Time: 12 hours 25 minutes

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Ingredients

• 3 lbs. beef chuck roast, sliced into thin strips and trim fat
• 1 1/4 cups low sodium soy sauce
• 3/4 cup hard-packed dark brown sugar
• 2 (10 1/2 oz.) cans beef consommé
• 2 1/2 Tbl. regular sesame oil
• 1 Tbl. finely minced garlic
• 1/2 tsp. dried red pepper flakes
• 1 tsp. sriracha sauce
• 1 tsp. hoisin sauce, (I always use Kikkoman's)
• 1 - 2 heads fresh broccoli, stem removed/cut into florets
• 1 (16 oz.) cont. fresh sliced mushrooms
• 1/3 cup finely shredded carrots
• 1/2 cup cornstarch dissolved into 1/2 cup COLD water
• cooked rice

Garnish:

• sesame seeds (toasted or un-toasted)
• snipped green onions or chives

Optional Ingredients to Add:

• pea pods
• baby corns
• water chestnuts
• sliced onion wedges
• sweet red bell pepper strips
• dried red chili peppers

Instructions

In regular or large sized crock pot, stir together the soy sauce, dark brown sugar, 2 cans consommé, sesame oil, garlic, pepper flakes, sriracha, and hoisin until sugar is mixed in well.

Slice beef against the grain into thin strips cutting out fat. Add to crock pot as you go along. Stir to coat well.

Turn crock pot on to LOW, cover with lid, and cook for 6-7 hours.

Add rest of ingredients, (*except rice), place lid back on and turn crock pot to HIGH. (*Stir in cornstarch mixture well.)

Bring to a boil, and let thicken, cooking for another 30 minutes to one hour, or until thick and veggies are tender to taste. *If you like your broccoli less done, (still kind of crisp), add during last 30 minutes.

Ladle over cooked rice or Oriental-flavor Ramen noodles*. Garnish with sesame seeds and snipped green onion if desired.

*If adding any additional ingredients, add to crock pot at the same time that you add the broccoli.

Notes

*The very last serving was enjoyed over Oriental-Flavored Ramen noodles after we ran out of rice, and it was equally delicious! I simply cooked the noodles according to the package directions, drained almost ALL of the water, then stirred in the seasoning packet. I stir-fried the noodles 1 additional minute to cook out the last of the water before plating.