Crockpot Broccoli Beef

I found this a few months ago on A Year of Slow Cooking. It's really good and easy.

--1 lb thin beef (she used rib eye)

--1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)

--2 T white wine

--2 T apple cider vinegar

--1 T brown sugar

--2 t sesame oil

--2 cloves smashed and chopped garlic

--1/2 t crushed red pepper flakes

--1 bag thawed broccoli florets (to add later)

Add the liquid to the crockpot. Chop up your garlic and add it along with the spices to the mixture. Slice meat into thin strips (I used my kitchen scissors this time I made it and it was much easier). Toss in the liquid and spice mixture to coat.

Cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize.
An hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so.Stir gingerly to coat broccoli.

Serve over steamed rice.

Mongolian Beef

P.F. Chang's Mongolian Beef
(to see pictures, click here)

30 min | 10 min prep

SERVES 2

• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil, for frying (about 1 cup)
• 1 lb flank steak
• 1/4 cup cornstarch
• 2 large green onions

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4" thick bite-size slices.
7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
11. Heat the oil over medium heat until it's nice and hot, but not smoking.
12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
14. Stir the meat around a little so that it cooks evenly.
15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
17. Add the sauce, cook for one minute while stirring, then add all the green onions.
18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
19. Leave the excess sauce behind in the pan.

Busy Day Beef Tips on Rice

2 lbs. beef tips
1 can cream of chicken soup
1 can cream of celery soup
½ c water
1 pkg. dry onion soup mix
Mix all ingredients in casserole dish. Cover and bake for 3 hours at 300 degrees. Serve over rice. (May also be cooked in the crock pot on low for 8-12 hours)

This is my absolute favorite Sunday dinner. I get so excited when I get to put this on the calendar and plan on making it. The leftover gravy/meat also makes delicious meat pies.