Wednesday, October 7, 2015

20 Freezer Meals: Beef and Broccoli

If you took a survey in my household, I think you would find that we are a family that loves two particular cuisines - Mexican and Asian. However, going out to eat all the time for our favs is a pretty expensive adventure. So, to help keep the food budget down, I try to create different recipes that have either a Mexican or Asian flare. Well, this one definitely fits into the Asian cuisine group.

I have played around with a lot of recipes for this dish. This one, I personally believe, has a lot of flavor without being too overpowering. I also like that this dish is not HOT. So many times when dining out, Beef and Broccoli is served spicy. I personally love spicy; however, I sometimes like just regular seasoning. For those want a spicier version, this dish could be spiced up with the addition of some sriracha served on the side. Either way, mild or spicy, this is a GREAT dish that is sure to please all.

Now, on to the recipe!

Beef and Broccoli
20 Freezer Meals Series
The Busy Cooking Momma

This recipe will give you TWO meals separated between two gallon size freezer bags. If you wish to only make a single dish, those measurements are in parentheses.

You will need:
3 lb beef chuck roast, cut into thin slices (1 1/2 lb)
2 c beef broth (1 c)
1 c soy sauce (1/2 c)
2/3 c brown sugar (1/3 c)
2 Tbsp sesame oil (1 Tbsp)
4 Tbsp minced garlic (2 Tbsp)
2 tsp ground ginger (1 tsp)
2 Tbsp cornstarch (1 Tbsp)
3 cups fresh broccoli
Your favorite variety of rice

After slicing your meat, place in a gallon size bag.

Then, add the beef broth,

soy sauce,

brown sugar,

sesame oil,

minced garlic,

and ground ginger and cornstarch (I forgot to take a picture of the cornstarch).

Seal the bag and mix all the ingredients together.

Freeze the bags. When ready to cook, thaw in the fridge overnight. In the morning, dump contents into your slow cooker and cook on LOW for 8 hours. In the last 30 minutes of cooking, switch the slow cooker to HIGH and add your broccoli. When cooking is complete, serve over your favorite variety of rice.

I love the easy of this recipe. I find that many Asian inspired meals have a complex of ingredients that just seem, well overwhelming. This recipe is straight forward with many ingredients that are probably in your pantry right now. I know you are going to love the ease of this recipe and your family is going to enjoy the flavor.

I hope you enjoy!!

Love to you all from The Busy Cooking Momma!!


Beef and Broccoli
20 Freezer Meals Series
The Busy Cooking Momma
Printable recipe available here
Prep Time: 15 minutes         Cooking Time: 8 hours on LOW       Difficulty: Easy

This recipe will give you TWO meals separated between two gallon size freezer bags. If you wish to only make a single dish, those measurements are in parentheses.

ingredients:
3 lb beef chuck roast, cut into thin slices (1 1/2 lb)
2 c beef broth (1 c)
1 c soy sauce (1/2 c)
2/3 c brown sugar (1/3 c)
2 Tbsp sesame oil (1 Tbsp)
4 Tbsp minced garlic (2 Tbsp)
2 tsp ground ginger (1 tsp)
2 Tbsp cornstarch (1 Tbsp)
3 cups fresh broccoli
Your favorite variety of rice

Directions:
1. After slicing your meat, place in a gallon size bag.
2. To the bag add the beef broth, soy sauce, brown sugar, sesame oil, minced garlic, ground ginger, and cornstarch.
3. Seal the bag, removing as much air as possible, and mix ingredients together.
4. Freeze the bags.

To Cook:
1. When ready to cook, thaw in the fridge overnight.
2. In the morning, dump contents into slow cooker and cook on LOW for 8 hours.
3. In the last 30 minutes of cooking, switch the slow cooker to HIGH and add the broccoli.
4. When cooking is complete, serve over your favorite variety of rice. ENJOY!

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