Beef and Broccoli Stir-Fry

By JAmero4702

Ingredients

• 3 3 3 scallions, white part minced, been parts sliced thin on bias
• 2 2 2 Tbs grated ginger
• 4 4 4 cloves garlic, minced
• 2 2 2 tsp toasted sesame oil
• 1/4 1/4 1/4 tsp red pepper flakes
• 1/4 1/4 1/4 tsp dry mustard
• 2 2 1 1/2 boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2 inch pieces
• 1/2 1/2 1/2 up chicken broth
• 2 2 2 Tbs soy sauce, plus extra for seasoning
• 2 2 2 Tbs packed brown sugar
• 1 1/2 1 1/2 1/2 Tbs instant tapioca
• 1 1/2 1 1/2 1 pounds boccoli florets, cut into 1 inch pieces
• 1/4 1/4 1/4 cup orange juice

Details

Servings 4

Preparation

Step 1

1. Micro-wave scallion whites, ginger, garlic, 1 teaspoon oil, pepper flakes, and mustard in bowl, stirring occasionally, until fragrant, about 1 minute, transfer to slow cooker. Stir in beef, broth, 1 tablespoon soy sauce, sugar and tapioca. Cover and cook until beef is tender, 7 to 8 hours on low, 4 to 5 hours on high.

2. Micro-Wave broccoli and 1/4 cup of water in cover bowl, stirring occasionally, until tender, about 6 minutes. Drain broccoli, then stir into slow cooker along with orange juice, remaining 1 teaspoon of oil, and remaining 1 tablespoon of soy sauce. Let sit until heated through, about 5 minutes. Season with extra soy sauce to taste. Sprinkle with scallion greens and serve.