When I think Chinese takeout, beef and broccoli is one of those things that immediately pops into my head. Now you can make an amazing version of this dish right at home in your slow cooker. In this recipe, I've added a couple of unconventional veggies — snow peas and red bell peppers — which give this slow-cooked gem a wonderful crunch and yummy flavor. Your family will love it! It is sure to earn a place on your weekly dinner rotation.
Start with the sauce. When cooking in a slow cooker, it's important to get the sauce base right in not just flavors but also thickness. To achieve a rich and silky sauce, you first add cornstarch to beef stock and soy sauce. Whisk everything until the cornstarch is dissolved (no one likes a lumpy sauce). From there, you build your flavors: brown sugar for sweetness, sesame oil for a touch of nuttiness and chili flakes for a little spice. Finally, stir in your beef and away you go. In this recipe, it's important to add the veggies at the end so that they maintain a little crunch. Good luck!
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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