Using an inexpensive cut of meat and slicing it as thin as you want, here is a budget recipe that can really stretch to feed even unexpected guests. Best of all, you don’t have to stand over a hot stove and stir-fry, just Crockpot it.
Makes 6 servings
1 lb. Boneless Beef chuck roast
1 cup Hot Water
1/2 cup Soy Sauce
1/3 cup Brown Sugar
1T Sesame Oil
3 Garlic Cloves
2T Oyster Sauce
1 lb Broccoli florets
If your broccoli is frozen, thaw and rinse.
Thinly slice your beef into strips, across the grain.
Peel and mince garlic.
In a mixing bowl, add hot water, soy sauce, brown sugar, sesame oil, oyster sauce, and garlic and stir until evenly combined.
Place sliced beef into your Crockpot.
Pour liquid mixture over sliced beef.
Place lid on Crockpot and cook on LOW for 6 to 8 hours.
In a cup, add 2T of the Crockpot liquid and cornstarch and mix until cornstarch is dissolved.
Add cornstarch mix to your Crockpot and stir until evenly combined.
Add broccoli to the Crockpot and mix until coated with liquid.
Cover and continue to cook on HI for about 30 minutes to thicken sauce.
Eat as is or serve over cooked rice or cooked cauliflower that has been passed through a ricer.
For a more beefy flavor, use beef consomme instead of water.
You can also use flank or sirloin steak for this recipe.
If your sauce is not thickening, pour out the sauce into a pot and bring to a boil. Reduce sauce until done to your desired thickness.