Monday Motivation: Slow Cooker Beef and Broccoli

I have Mondays off, and therein lies stellar motivation. When the rest of the working world head off to begin their week, I get a day to catch my breath after a busy retail weekend.

I begin the day laying in bed and staring at the ceiling. I don’t have to get up! When I finally rise I make my way to the kitchen and brew a bucket of coffee. Then, I commune with my orchids and enjoy my coffee al fresco.

Once the coffee has kicked in, I drive seven minutes to a local yoga studio. The focus on breathing, flexibility, and slow movement is the best thing I have added to my life in recent years. I love yoga and recommend it to everyone who asks!

I enjoy being in my home, and I especially love to prepare a nice Monday dinner. During the week I comb the Internet for slow cooker recipes that are as gourmet as any dinner prepared on the stove or in the oven. This beef and broccoli recipe received rave reviews. Even better, after twenty minutes of prep, I didn’t touch it again until I emptied the bag of frozen broccoli into it. Now that’s my idea of a great dinner. Enjoy!

Ingredients:
1 1/2 pounds flank steak
3 garlic cloves, minced
1/2 cup carrots, shredded
1/2 cup soy sauce
1/4 cup white wine
1/4 cup cooking sherry
1 teaspoon sesame oil
1 teaspoon maple syrup or honey
1 teaspoon dried ginger
1 teaspoon red chili pepper flakes
1/2 tablespoon peanut butter
3 tablespoons brown sugar
2 cups of frozen chopped broccoli
Salt & Pepper, to taste
Instructions:
1. Cut flank steak evenly into 5 pieces.
2. Place steak in slow cooker.
3. Mix all other ingredients other than the broccoli and pour over steak in slow cooker.
4. Cover; cook on Low for 6 hours.
5. The last hour of cooking, add chopped broccoli.
6. Let broccoli steam on top of the beef.
7. Cover; cook one hour longer or until broccoli is tender.
8. Beef will fall apart, so simply serve with white rice.

Attribution: Crock-Pot.com

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