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I think slow cooker meals should be done in the slow cooker! So forget all the steps! Toss all ingredients into the slow cooker. Give it a stir and then cook it on low for the suggested time. It’s so good and you don’t have to do all the individual steps. Add the cornstarch at the end and stir. Serve over rice. Better than take-out!!
This was an easy, delicious and healthy dinner. As some others did, I used low sodium soy sauce and that seemed about right for saltiness. I wanted to stay true to the original recipe but I did reduce the sugar to 1/4 cup (watching sugar carbs) and also added 1/4 teaspoon of red pepper flakes to give it a little zing. Rather than steam the broccoli, I just added it right after adding the cornstarch slurry and it was perfect after 30 minutes! I’ll definitely make this again – next time I may add sliced onion near the beginning of the cooking and red pepper strips with the broccoli.
My whole family enjoyed this, even the one who says he doesn’t like Chinese food. He ate the most of all of us! I used Better than Boullion, light soy sauce, garlic powder and a flank steak, because that’s what I had on hand and it still turned out delicious and we didn’t think too salty. I also threw in a sliced sweet onion like another reviewer suggested. Great, easy recipe with very minimal prep that I will be making again. The sauce is thinner and less sticky than restaraunt style broccoli beef, but no complaints here anyway.
I followed the ingredients and directions EXACTLY except I used lower sodium soy sauce because that’s all I ever use. This was still very salty. I think I would leave out the bouillion next time or use low sodium beef broth instead. Other than that, there are no adjustments needed. I will make this again.
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