Recipe: Easy Beef and Broccoli (crock pot)

EASY BEEF AND BROCCOLI

1 pound boneless beef top round steak, trimmed of fat, cut into cubes
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 medium onion, cut into wedges
1/2 cup condensed beef broth
3 tablespoons purchased teriyaki baste and glaze
1 tablespoon sesame seed
1 teaspoon dark sesame oil* (optional)
2/3 cup uncooked regular long-grain white rice
1 1/3 cups water (for the rice)
2 tablespoons water (for the cornstarch)
1 tablespoon cornstarch

2 cups frozen broccoli florets

In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil; mix well.

Cover; cook on low setting for 8 to 10 hours.

About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package. In small bowl, combine 2 tablespoons water and cornstarch; blend well; set aside.

When the beef is done, stir cornstarch mixture and broccoli into beef mixture.

Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender.

Serve over rice.

*Sesame oil is available in pale and dark varieties. Pale sesame oil is used for cooking and salad dressings. Dark sesame oil has a much stronger flavor than pale sesame oil. It's used as an accent oil, to give a boost of aroma to a finished dish.

MAKE IT SPECIAL:
For a dazzling presentation, garnish this recipe with green onion brushes. To make them, cut the green tops down until the onions are 3 to 4 inches long; trim the white ends. At both ends, cut 2-inch slits. Place the slit onions in ice water until they are curly and crisp.

Makes 4 servings (1 1/4 cups each)
Source: Recipe booklet: Casseroles and Slow Cooker Meals, Pillsbury Classics, January 2001