Source: 300 Slow Cooker Favorites by Donna-Marie Pye
Our whole family loved this, and I loved it the most because it was very easy to make. I’ve added my tweaks.
The recipe serves 4 to 6.
Use a 3.5 – 6 quart slow cooker
1 tbsp vegetable oil
1 tsp sesame oil (optional)
1 lb outside round or blade beef steak, trimmed and cut into 1/2 inch cubes
1 cup beef stock
1/4 cup soy sauce
1 tbsp sherry or lemon juice
1/2 tsp Asian hot chili paste OR hot pepper flakes (I omitted)
1 small onion, sliced
4 cloves garlic, minced
2 tbsp grated gingerroot
1 can (8 oz.) sliced water chestnuts, drained and rinsed **
1 tbsp cornstarch
2 tbsp water
4 green onions, cut into 1 inch pieces (I forgot to add these 🙂 )
2 cups chopped broccoli (I added more) ***
**I omitted and used 3 carrots coarsely chopped
***You can sub in 2 cups chopped bok choy or kale
In a large non-stick skillet, heat vegetable oil and sesame oil, if using over medium-high heat. Cook beef in batches, stirring, for 5-7 minutes or until browned on all sides. With a slotted spoon, transfer meat to cooker stoneware.
Add stock, soy sauce, sherry, chili paste, onion, garlic, ginger and water chestnuts to slow cooker, stir to combine.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until beef is tender.
In a small bowl or jar, mix together cornstarch and water. Pour into slow cooker along with green onions and broccoli. Cover and cook on High for 15 to 20 minutes longer, or until sauce has thickened and broccoli is tender-crisp.
Serve over rice.