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April 6, 2015

Crockpot Asian Beef and Vegetables

Way back in December, I was discussing with my bloggy friend Sarah how although I use my crockpot a lot, it's been a long time since I posted a crockpot recipe on my blog. Not sure why, since my family and I love using it to cook. Well lo-and-behold Sarah posted a roundup of her most popular main dish recipes for 2014 soon after, and there was a delicious crockpot recipe for me to try, Crockpot Beef and Broccoli. It's a version of an Asian beef stir-fry that's cooked in a crockpot instead of on top of the stove.


Well, it took me long enough, but here is the yummy results. I made a few slight changes, but still stayed true to the original version. I just adapted it to my allergy-friendly diet. I used my homemade soy sauce, which is soy free, instead of the real stuff, used organic sugar and molasses, along with balsamic vinegar instead of brown sugar and rice wine, and left out the hot sauce, due to heartburn issues. I took Sarah's suggestion and served it over quinoa, but it would be equally tasty with either cauli-rice, or zucchini noodles. Whichever one you chose to serve it with, just be sure to make it asap. The beef is super tender, and the subtle, sweet Asian flavors throughout the beef and veggies are amazing. The only change I will make next time I cook it, is to wait until the last hour of cooking to add the broccoli and cauliflower.


Crockpot Asian Beef and Vegetables
Serves 4

Ingredients

1 pound beef stew meat
Sea salt and fresh ground pepper to taste
1/3 cup beef broth
1/2 cup soy sauce
1/4 cup sugar
2 tablespoons molasses
2 teaspoons pure olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground ginger
3 cloves garlic, minced
4 green onions, chopped
Vegetables of your choice. (I used 1/2 of a 60 oz. bag of Bird's Eye California Blend vegetables)

Directions

Season beef with salt and pepper and place in the crockpot.
In a medium bowl, whisk together the beef broth, soy sauce, sugar, molasses, oil, vinegar, ginger, and garlic.
Pour mixture over the beef and stir gently to combine.
Sprinkle the onions over the beef, then place the carrots over the beef and onions.
Cook on LOW for 6 to 8 hours, or on HIGH for 4 hours.
1 hour before the cooking time is finished, add the broccoli and cauliflower.
Serve over your choice of quinoa, cauli-rice, or zucchini noodles.

Shared with these fun Blog Parties

6 comments:

  1. This looks so delicious! I'm visiting from the Weekend ReTreat Linky Party.
    Thanks
    Angie
    PS - I also wanted to invite you to hop on board the Great Blog Train (blog hop) - we are traveling to British Columbia CANADA: http://www.godsgrowinggarden.com/2015/04/the-great-blog-train-28-giveaway.html

    ReplyDelete
    Replies
    1. Thank you for the invite Angelique. :)

      Delete
  2. Hi April,
    Thanks so much for sharing this delicious Crockpot Asian Beef and Vegetables with Full Plate Thursday this week. Hope you have a great weekend and come back soon!
    Miz Helen

    ReplyDelete
  3. Hello gorgeous! I love seeing your masterpieces.Thank you for bringing such great things to our party. Pinned and tweeted. I hope to see you on Monday at 7 pm.. Lou Lou Girls

    ReplyDelete

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