Crock Pot Beef & Veggies Over Rice (Chinese Food)
- 1- 1/2 pound Boneless Chuck Roast, Thinly Sliced
- 1- 1/2 cup Beef Broth
- 3/4 cups Soy Sauce
- 1/2 cups Brown Sugar
- 1 Tablespoon Sesame Oil
- 3 cloves Garlic, Minced
- 3 Tablespoons Cornstarch
- 3 Tablespoons Water
- 1/2 pounds Fresh Broccoli Florets
- 1/2 pounds Baby Carrots
- 1 can (8 Oz. Size) Sliced Water Chestnuts, Drained
- 6 cups Hot Cooked Rice
- Sesame Seeds, For Garnish (optional)
- Place the sliced beef in the bottom of your crockpot.
- In a small bowl, whisk together the broth, soy sauce, brown sugar, sesame oil and garlic.
- Pour over the beef and cook on low for 6-8 hours.
- About 1 hour before youre ready to eat, stir together the cornstarch and water with a fork in a small bowl.
- Pour it into the crockpot and stir.
- Add the broccoli, carrots and water chestnuts to the mixture and stir again until everything is well coated.
- Turn the crock pot on high and cook for about another hour (depending on your crockpot).
- Serve over hot, cooked rice.
- Be sure to dip out some of that yummy sauce too, then sprinkle with sesame seeds if desired!
- Enjoy!
- Adapted from Chef in Trainings Crock Pot Beef & Broccoli.
chuck roast, beef broth, soy sauce, brown sugar, sesame oil, garlic, cornstarch, water, fresh broccoli, carrots, water chestnuts, rice, sesame seeds
Taken from tastykitchen.com/recipes/main-courses/crock-pot-beef-veggies-over-rice-chinese-food/ (may not work)