![]() ![]() Boil your broth to activate the cornstarch.If you have cornstarch clumps floating in your crockpot, any thickening power the cornstarch has will be trapped within those clumps– it’s not going to thicken anything like that! If the cornstarch isn’t fully dissolved before you stir the slurry back into the rest of the broth in the crockpot, it’s not going to magically dissolve when it hits that hot broth. Make sure your cornstarch dissolves completely.It’s a pretty simple process, but there are a couple things you’ll want to keep in mind: In this recipe we’re using a cornstarch slurry (cornstarch dissolved in a little broth separate from the crockpot) to thicken the broth and turn it into a rich gravy. These ingredients are easy to find (you probably have most of them in your pantry already!) and still come together to create a rich, flavorful sauce that satisfies all your beef and broccoli cravings. While more traditional versions may include oyster and dark soy sauces, here we’re opting for beef broth, regular soy sauce, brown sugar, garlic, sesame oil, and sriracha. ![]() If you’re having trouble getting thin slices, try freezing the steak this will help you get those thin even cuts. Whatever you use, the most important thing is to cut your steak thinly against the grain before cooking it. We recommend sirloin for this recipe, but you could sub in flank, hanger, or even chuck steak if you wanted. Or, if you prefer a more hands-on approach, try our Beef and Broccoli Stir-Fry. Read on for more tips on how to cook this easy dinner. After that, all you need is a pot of rice, and dinner is served! In this easy, hands-off version, we’re cooking thinly-sliced steak low and slow in a rich broth until it’s fall-apart delicious, and then throwing in the broccoli near the end so it cooks just long enough to become tender. And while you can always order take-out, here at Delish we’re so obsessed that we’ve found multiple ways to make it at home: in a pan on the stove, and now in a slow-cooker. In the world of Chinese-American classics, you can’t beat beef and broccoli.
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