When the weather starts to get a bit cooler and the soccer practices a bit later at our house, my mind turns to ways I can get dinner on the table for multiple “sittings”. While I try my best to have us sit as a family every night possible, sometimes I just have to suck it up and put on my short order cook hat.
The ol’ crockpot is the first thing that comes to mind. We need a meal that is low carb, gluten free, healthy enough to get approved by me and unhealthy enough to be eaten by my kids. We all love the traditional Chinese take-out “beef and broccoli” but it doesn’t fit any of my mandatory categories – well, except the unhealthy part.
I originally saw this recipe on Pinterest and tweaked it a bit to our tastes.
- 1 lb. boneless, beef chuck roast, sliced into thin strips
- 1 cup beef broth
- 1/2 cup low sodium soy sauce (I used gluten free)
- 1/3 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)
- Fresh or frozen broccoli florets (as many as you like. I am unnaturally obsessed with broccoli. My kids, however, are not)
- Cooked white or brown rice (quinoa if you feel extra righteous)
- Mix together beef broth, soy sauce, dark brown sugar, sesame oil, and garlic.
- Place your slices of beef in the liquid and toss to coat.
- Turn crockpot on low and cook for 6 hours. (or high for 4 hours)
- When done, in a small bowl, whisk together cornstarch and cooking liquid, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
- Toss in your broccoli florets just to warm them through (but not too long because they will turn that weird green/brown color) then serve hot over rice.
- If you aim to impress or want to go the extra mile, sprinkle some sesame seeds, peanuts or cashews on top.
Pour yourself a cold glass of light beer and count your savings … both calories and dollars!
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