Ohhhhhh…. SNAP! This recipe is so good! I am a Chinese food LOVER, but we don’t have delivery out here in the woods. I’ve tried my hand at a baked General Tso’s (recipe for another day – it was pretty good!) as well as a few Thai dishes, like beef and peppers (also for another day – that’s a regular in our weekly rotation!).
But this recipe? Ohhh this one…. it’s quick to assemble and your house will smell DIVINE while it’s working its magic in the Crock Pot. It’s easy on the eyes, the nose, the waist, the taste buds and your wallet too. I use the thin (and fairly cheap) flank steak from the grocery store or butcher. They can cut it up for you into “stir fry strips”, but I got lucky and our store already had it packed up and ready in the meat case!
If you have picky eaters (like toddlers or grumpy husbands), this is the way to go! Serve on top of brown rice, whole wheat noodles or even zoodles or spaghetti squash and you have a super healthy dinner. You can even try over other steamed veggies if you need to get those extra veggies in. If you try it, let me know how it turns out for you!
Here is the recipe:
2 lb Flank Steak cut into strips
2 cups fresh or frozen broccoli, chopped*
4 green onions, diced
1 cup low sodium Beef Broth
2 tbsp liquid aminos or low sodium soy sauce
4 cloves minced garlic (use less if you aren’t a garlic lover)
1 tbsp minced ginger (or use paste)
1 tbsp onion powder
Line crock pot with liner (or spray with cooking spray).
Place flank steak in crock pot.
Sprinkle green onions on top of steak.
Mix together beef broth, liquid aminos, garlic, and spices, and pour over meat.
Cook on low 6 1/2 hours for best results, or high for 3 hours if you’re in a rush (meat won’t be QUITE as tender, but it will still have great flavor).
Add broccoli and stir to coat in the sauce.
Cook an additional 30 minutes, or until broccoli reaches desired tenderness. *If you use frozen broccoli, allow for more time (45 minutes – 1 hour).
I served mine over brown rice and topped with lots of red pepper flakes. Enjoy!