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Ingredients
- 3 lbs beef stew meat
- 1 T ground ginger
- 1 T salt
- 3/8 t cayenne pepper
- 6 cloves garlic, minced
- 3/4 c minced onion
- 3/4 c soy sauce
- 3 16oz packages frozen broccoli florets
- 3 8oz packages frozen pearl onions
- 3 6oz cans water chestnuts
- 3/4 c cornstarch
- 3 cups rice
- 3 10oz cans condensed beef broth
Details
Servings 12
Preparation
Step 1
1. Cut beef into cubes. In shallow bowl, combine ginger, salt, pepper, garlic, onion and soy sauce and blend. Add beef cubes and stir to coat. Flash freeze beef in single layer on parchment paper-covered cookie sheets.
2. When beef is frozen solid, pack into zipper-lock bag. Attach a bag of broccoli and bag of pearl onions. seal, label and freeze. Reserve water chestnuts, cornstarch, rice and beef broth in pantry.
3. To thaw and cook: Thaw beef, broccoli and pearl onions overnight in refrigerator. In 3- to 4-quart slow cooker, combine beef, any remaining marinade, drained water chestnuts, 1/2 c water and 1/2 of the can of beef broth. Cover and cook on low for 7 to 8 hours until beef is tender, adding thawed pearl onions and broccoli during last hour of cooking time. During the last 30 mins of cooking time, combine cornstarch with 1/2 c water and add to slow cooker, stir well, cover and cook until thickened.
4. Combine remaining beef broth with enough water to make two cups. Cook rice in this mixture, covered, over medium heat for 15 to 20 minutes, until tender.
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