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Beef and Broccoli

© Allison Huller McAlister

This recipe appealed to us because we love Chinese food and figured we couldn’t go wrong with beef and broccoli over rice. Unfortunately, this meal was extremely disappointing. We had hoped that it would taste as good as it smelled, because, boy, it sure did smell wonderful as it was simmering away in the Crock Pot. That aroma was just a clever disguise, though, as the meal was pretty tasteless. My husband didn’t even go back for seconds, and that’s unheard of in our house! My daughter didn’t like it either.

I saved the leftovers, though, and I ate it for lunch the next two days. It seemed a little better the second time around, but then again, I didn’t have a strong aversion to it like my husband and daughter. I thought it was all right, nothing great, but not inedible either. This one gets a paltry two stars from us.

Have a good week and good eating!
Allison

Beef and Broccoli

Makes 4 servings

Ingredients:
1 lb. boneless beef top round steak, cut into cubes
1 (4 oz.) can sliced mushrooms, drained
1 medium onion, cut into wedges
½ cup condensed beef broth
3 Tbsp. purchased teriyaki baste and glaze
1 Tbsp. sesame seed
1 tsp. dark sesame oil, if desired
2 Tbsp. water
1 Tbsp. cornstarch
2 cups frozen broccoli florets
3 cups Minute Rice
3 cups water

Preparation:
In a slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil; mix well. Cover; cook on low setting for 8-10 hours. About 35 minutes before you’re ready to eat, combine two tablespoons water and one tablespoon cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover and cook on low for an additional 30 minutes or until broccoli is crisp-tender. Ten minutes before serving, boil the 3 cups of water. Stir in 3 cups of Minute Rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork before serving.