- Portion size 6 servings
- 1 tablespoon vegetable oil
- 2 lbs beef stri-fry strips
- 2 onions chopped
- 2 carrots cut_in chunks
- 2 garlic cloves minced
- 1 can sliced water chestnut drained
- 1 1/2 cup beef stock
- 1/4 cup soy sauce
- 2 teaspoons grated gingerroot
- 1/4 cup flour
- 1/4 cup water
- 2 cups broccoli florets
In large nonstick skillet, heat vegetable oil over medium-high heat. Brown beef stir-fry, in batches.
Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.
Add onions, carrots, garlic, water chestnuts, beef stock, soy sauce and gingerroot. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
Whisk flour with water; whisk into cooker. Stir in broccoli florets. Cook on high for 15 minutes.
Brown stirfry strips in Dutch. Add onions, carrots, garlis, water chestnuts, stock, soy sauce and gingerroot; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender. Increase heat to medium. Whisk flour with water; whisk into Dutch oven. Stir in broccoli; cook for 15 minutes.