Food Thursday: Crock Pot Chinese Beef & Veggies

Chinese food is usually a big hit in our house. It’s a fairly healthy meal and can be a fun excuse for the kids to break out their chopsticks too. So when I find a recipe for Chinese food that I can cook in the crock pot (a kitchen appliance that is very busy now that school has started again) I get excited. A couple of weeks ago I was looking for something different to make in the crock pot and pulled some ideas from a number of recipes to come up with this one.

Crock Pot Chinese Beef & Veggies over Rice

2 lbs of stew meat (or chuck roast, thinly sliced)
1 14 oz can of beef broth
3/4 cup soy sauce
1/2 cup brown sugar
1 TB sesame oil
3 tsp minced garlic
3 TB corn starch
1/4 cup water
1 lb broccoli, chopped
1/2 bag of petite carrots
1 can of mini corn cobs, drained
1 8oz can of sliced water chestnuts, drained
4 cups cooked rice

1. Place beef in bottom of crock pot. In a small bowl, whisk together broth, soy sauce, brown sugar, sesame oil and garlic. Pour over the beef and cook on low for 6-8 hours.

2. About an hour before dinner time, whisk together the corn starch and water and add to the crock pot – stir to mix. Then add all of your chopped up veggies (including the water chestnuts). And cook for another hour.

3. Serve over rice. We added a handful of peanuts on top too – just for fun.

Note: you could throw the veggies in at the beginning, they will be softer after cooking all day but still just fine.


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