Crock Pot : Beef n Broccoli
Beef and Broccoli
Based on a Chinese Stir Fry
1 pound beef round, cut into 1" cubes ( I used beef chuck )
4 ounces canned, sliced mushrooms, drained ( I used fresh, probably a small package worth)
1 medium onion, cut into wedges
1/2 cup beef broth
1 teaspoon beef bouillon concentrate
1 tablespoon splenda
1 teaspoon grated ginger root ( I used powdered - it was all I had )
1 tablespoon dry sherry ( I used white wine - it was what I had )
2 tablespoons soy sauce
1 clove garlic, crushed ( I used 4 - we love garlic )
1 teaspoon dark sesame oil
1 tablespoon sesame seeds
2 cups frozen broccoli florets ( I used fresh )
Guar or xanthan ( I just drained it instead of thickening the sauce )
Combine the beef, mushrooms, onion, broth, bouillon, splenda, ginger, sherry, soy sauce, garlic and sesame oil in your slow cooker. Sprinkle the sesame seeds on top. Cover the slow cooker and set to low. Let cook for 8 to 10 hours.
When the time is up, add the broccoli to the slow cooker, re cover the slow cooker and let it cook for another 30 minutes. Thicken the juices with a little guar or xanthan.
Yield:
4 servings
314 calories
17g fat
29g protein
10g carbs
4g fiber
6g net carbs
Thanks Felicia!!! That sounds like it is really good...I am printing it. I may try it this weekend since I am off for 3 wonderful days
BTW...where in the heck have you been the past few days ....we have been worried about you!!! Thought you got outside to play and forgot to come in
Glad to see you are back
Lisa S