1 lb lean stew meat
2 cups chopped fresh broccoli (I used 1 1/2 cups)
1/2 cups sliced fresh carrots (3/4 cup)
2 tablespoon minced garlic
2 tablespoon low sodium soy sauce
2 tablespoon flour (cornstarch)
2-3 cups water (2 cups beef broth)
- 1 teaspoon ground ginger
- 1/3 cup julienned red pepper
- 1/4 teaspoon pepper
2. Add flour/cornstarch to thicken sauce. (I moved this to the last step of the recipe.)
3. Add carrots, cook for 3 minutes.
4. Add broccoli cook for 5 minutes.
5. Serve over rice. Makes 4 (1 cup) servings.
From VC - It was yummy, but it could be SO much yummier! I think I would soak the beef in soy sauce and garlic powder for a bit before I cooked it. It didn't soak in the flavor as much as I would have liked. Also, I did use the low sodium soy sauce, so I needed SO much more then 2 tablespoons! (plus I just like the flavor) Obviously, don't just add the flour like the recipe says. Dilute it with water and then pour the paste in to your near boiling liquid. I added a dash of crushed red pepper for color and kick, but fresh red peppers would be nice as well! I just used bagged matchstick carrots (found in the salad section) and threw them in right at the end. All in all, I would definitely make it again with some adaptations, and, most importantly, the hubby really liked it!
From B - Yeah, it was good, but if you are using the crock pot like it mentions, don't cook the meat too long! Mine was cooked a little too long. I think you might be better of skipping the crock pot step or just cooking it on low for maybe 2 hours.