Slow-Cooker Beef and Broccoli | Cambridge Network Cooking Corner

Welcome to Cambridge’s Cooking Corner! Below are a few recipes you can make for your international student. Cooking is an amazing way of sharing cultures and getting to know someone. Take some time to see what your student likes, and even cook together. These recipes are also a great way to comfort your international student when they are feeling homesick. There are also a couple staple ingredients you can keep in your home for your student’s constant comfort: rice, ramen noodles, vegetables, Chili crisp sauce and don’t forget your own families favorites!

SLOW-COOKER BEEF AND BROCCOLI:

INGREDIENTS
1 1/2 lb.  sirloin steak, thinly sliced
1 c.  low-sodium beef broth
1/2 c.  low-sodium soy sauce
1/2 c.  brown sugar
3 tbsp.  sesame oil
1 tbsp.  sriracha
3  cloves garlic, minced
3  green onions, thinly sliced, plus more for garnish
2 tbsp.  cornstarch
2 c.  broccoli florets
Sesame seeds, for garnish
Cooked jasmine rice, for serving

DIRECTIONS
In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.
Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.
When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.
Garnish with sesame seeds and green onions, and serve over rice.

EASY VEGETABLE FRIED RICE:

INGREDIENTS
1 tbsp.  vegetable oil
3  cloves garlic, minced
1  onion, diced
1  carrot, diced
3 c. cooked white rice
1 tsp.  kosher salt
1/2 c.  frozen peas
1/2 c.  frozen corn kernels
3  large eggs
2  green onions, chopped

DIRECTIONS
In a large skillet over medium heat, heat oil and cook garlic, onions, and carrots, 4 to 5 minutes. Increase heat to medium-high, then fold in rice and salt and cook until lightly toasted, 3 to 4 minutes. Add peas and corn and mix until warmed through.
Meanwhile, in a small non-stick skillet over medium-low heat, scramble eggs. Fold eggs and green onions into fried rice and serve immediately.

HUNAN CHICKEN:

INGREDIENTS
3 tbsp. canola oil, divided
4  boneless, skinless chicken thighs, cut into 1″ pieces
1″ piece ginger, minced
1  large head broccoli, cut into small florets
1  red bell pepper, chopped
4-6 dried chilis
2 tbsp sherry
1/4 c.  low-sodium soy sauce
1 tsp.  cornstarch
2 tsp.  sambal oelek
1 tsp.  sesame oil
Rice, for serving

DIRECTIONS
In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes, then remove from  pan.
Heat remaining canola oil in same pan. Add ginger and cook until fragrant, 1 minute, then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.
In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. Add to pan and simmer until sauce thickens, 3 minutes. Add chicken back to pan and toss to coat. Serve over rice.

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