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Is Beef and Broccoli Best in a Crockpot?- Join us in our kitchen as we whip up a delicious Beef and Broccoli dish using a crockpot! With minimal prep and simple ingredients, this recipe is perfect for busy days. Let the crockpot work its magic as the flavors meld together, resulting in a mouthwatering meal that's sure to please the whole family. Subscribe for more easy and flavorful recipes. Let's make cooking hassle-free and enjoyable!
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0:00
Okay, folks, look, I'm back at it again
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with another slow cooker recipe. This one right here is another crowd favorite. Today, we making beef and broccoli
0:07
Let's go. Okay, so look, we're just gonna skim right over these ingredients. Don't forget the full ingredient list
0:11
down with the instructions and the amounts. It'll be on my website, smokingandgrillingwithab.com
0:16
This is gonna be the star, and I'm gonna give you guys a pro tip. I put this in the freezer so that my meat can get hard, right
0:21
This is top sirloin. I got about two pounds, right? So that's what that is right there
0:25
Look, I'm gonna use fresh ginger, garlic cloves, and then we got these ingredients here
0:29
Now, I have a lot of videos that say, listen, a lot of the things that I use, especially when it comes to Asian food
0:34
you guys might only make it every now and then, but if you buy the ingredients, they'll last
0:38
and we can just keep making these, you know, different types of dishes like kong pao
0:41
and things of that nature. Listen, I'm not finna over-target. We finna get right into it, right
0:45
So the first thing I'm gonna do is I got a clean crock pot. I'm finna just go ahead and drop in
0:49
Instead of me mincing these, I'm gonna go ahead and just mash them, get them to release
0:54
Look at that right there. Yes, sir. We'll just do all of our garlic cloves
0:58
I'm gonna add some beef broth to the game, right? So what I'm gonna do is put in about a cup
1:03
So we start right there. Okay, now we got a little brown sugar to add to this
1:10
We're gonna do it the right way, folks. I'm gonna go ahead and just get a lot, kinda like pack it in, you know what I mean
1:17
The way we're supposed to. If it heaps a little bit, that's okay
1:21
I'm not gonna run no sharp edge across that. So we drop that in. Oh, there we go
1:28
And then we're gonna add a little soy. Now I want you guys to pay attention to this right here
1:33
Listen, I always like to use less sodium. In some instances, I do use the regular
1:38
so I keep both on hand, but this is normally my go-to. All right, and then we're gonna do about the same thing
1:48
with our oyster sauce, right? All right, so this is what we're gonna do
1:56
I'm gonna take my chili sauce, and I'm gonna probably put in, hmm
2:02
maybe just two tablespoons, that'll do it. Sometimes I put in three
2:06
but they was like a little bit big, so that'll work. Now I'll do a couple tablespoons of the rice vinegar
2:21
And maybe a tablespoon of the toasted sesame seed. This right here, oh man, that smells great
2:29
Okay, so notice it got a small spout. This stuff right here is strong, you know what I mean
2:33
So you don't need a whole lot in there, you know what I mean, but about a tablespoon. We gotta get something in there, right
2:40
Then I'll come with my dry ingredients and then do my fresh ginger, you know what I mean
2:43
I can tell you this, if you want to, you can use powdered ginger, you know what I mean
2:49
That works, but since I got, I keep it fresh. Certain things that I just keep fresh
2:53
because I cook so much, right? So we put that over there
2:57
What did I say? Onion powder. Don't need a whole lot of this
3:05
Then for our cornstarch, we just go ahead and sprinkle in about three tablespoons
3:12
It's okay if you put a little bit more in there, even if they heaping, don't trip
3:17
Everybody like to have a thick sauce anyway, right? And now for my fresh ginger
3:22
we're going to go ahead and get about a tablespoon of this out here. So let me go ahead and grate
3:25
And then for those of you guys that don't know, even like how a saw works, it only works in one direction, right
3:30
So I see a lot of people, we going back and forth. When I pull back, I'm light on it
3:33
So listen, it's this way, that's the way it works. You know what I mean
3:38
So I'm gonna have to, you know what I mean? Just work this for a minute
3:43
Keep turning it until I can get about a tablespoon on the back end
3:47
Okay, so now I'm gonna take my whisk, you know, and just whisk this together, right
3:51
But another one of the things that I like about, you know, these type of recipes
3:55
when I say one pot, we not making it in nothing else, we making everything right here, right
4:00
So once you get it all together, you know what I mean
4:04
As you cook it, it will thicken up. And I'll show you what we do at the end if it don't come out as thick
4:08
as you guys would like for it to be. Remember, I say, if you put them in the freezer
4:13
and at least give them 30 to 45 minutes, they become a little bit rigid, right
4:17
That's what you want. So what I wanna do is, I wanna cut them, you know, some thin strips
4:22
You see how they cut? Look, that's what we wanna have, right
4:26
So I'll just cut it down like that. The thinner you are, the better
4:31
you know what I mean? That makes for not so chewy, you know what I mean? Cause don't forget, we putting this in the crock pot, right
4:36
Since it doesn't have a bone, I'm gonna go ahead and cut it like this. And now we'll go, I'm not gonna bore you guys
4:40
I'm just finna cut this down, just like that, right? And then when I'm done, I'll take some of these
4:53
and I'll just cut it however you want to. I know I cut that on the slant
4:57
Look, this part right here is totally up to you. You can cut them straight or whatever
5:01
You can leave them long. I'm gonna leave some long. You know, some will be cut
5:05
but let me go ahead and cut these. And then the best practice would be to cut these across the grain, right
5:10
So let me just continue this on and then I'll show you the next part
5:21
Okay, so once I got them cut down, look, this is what I want to have
5:25
I don't mind them being that long. You know what I mean? They're gonna be nice and soft. They're a cherry anyway
5:30
You know, I left some of the fat on here, what little bit it was on here
5:34
You guys can see some of the marbling, that's some of the flavor that's gonna mix, right? So we'll just take it and we just add it to it, right
5:45
Now, let me take my spoon. You just want to get it all covered
5:50
You know what I mean? At least coat it, you know? Look at that right there
5:55
And that's what you want to have. See that? You can see how that guarded closed kind of like break up
6:02
This is what you want to have. Now, I'm gonna go ahead and put this lid on here
6:06
We're not gonna add no broccoli to it. Not as of yet
6:10
I'm gonna put this back in the refrigerator. I just wanted to bring this out so you guys can see it, right
6:14
So let me put this top on. I'm gonna set it for about three to four hours on low
6:18
You know what I mean? Because look, right about at three hours, that's when I go ahead and do the rest. So I'm gonna see you guys at three hours
6:23
Let me just set it right now. It's on low. All right, so let me just bring this over here
6:34
by you guys so you guys can see it. You know what I mean
6:38
I got as much as I could. I mean, you could be here, if you ask me, you can be here for a while
6:42
or you have to take some out and try to strain it. We wanna leave some of it in there, right
6:47
And the reason being, you wanna have something to steam. Now, when I say steam, look, we'll keep this like this
6:54
and we probably gonna go for about another 30 minutes. So this is what we have right now
6:59
We can cook this down. I could add a little slurry to it just to thicken it up to the thickness that we want to
7:03
But I'm looking at this right here. We're not gonna need no slurry. We're just gonna put this on the stove
7:08
keep stirring it on super low and cook some of that wet liquid out
7:12
All right, so now I'm gonna take my florets. You saw how it is inside of here, right
7:17
I'm just gonna add some of this. Now look, this is key. Let me say this before I even put this in there
7:20
Do not stir it up because all we want to do right now is we just want to steam it
7:25
This one right here, I can cut back just a little bit. But you want them to be more so like that, you know
7:31
So I'm gonna say it takes about 40 minutes, you know what I mean? To the desired softness that you guys like, you know
7:38
This is what you wanna have. Look, now there's still a lot of heat in here and it's still cooking, right
7:42
So I'm gonna put my top back on. I'm gonna let the timer do the rest. We're not gonna stir it
7:46
We're gonna leave it just the way you see it and we're gonna come back in about 45 minutes
7:50
I have not taken the top off of this. Now listen, I told you guys 45 minutes
7:54
45 minutes is really the way I like to do it. How can I say it? I like my broccoli to be steamed
8:00
but I like it to be a little bit more so on the soft side, right? I'm gonna go ahead and take this off
8:04
Look at that. I never, ever take my top off. I don't know if I can show you guys
8:09
I can pull one of these off like that and if I, ah, this is why I like it, folks
8:14
This right here put a smile on my face. Cheers. All right, so I just went to the stove
8:20
I cooked this down. You guys can just see. Look, if you want it to be thicker
8:24
like I said, you guys can go ahead and put some, what is that
8:28
You can put a little, I'll say just a, for this right here, I'm gonna say just a teaspoon
8:34
of cornstarch and a teaspoon of, you know, cold water, right? Let me go and get me an espresso
8:40
because I want to get all of this. Now, if you guys look down in here, now we have a little bit of sauce that was left in here
8:45
because we couldn't get it all or we didn't get it all. You know what I mean? So now I'll just add this to it
8:52
Right? And one more thing. You don't want it to be super, super soft on your broccoli
8:58
You know why? Because we got to do a little combine. All right, so now I'll take it here
9:03
and we'll just go over the top just like that. And that there, folks, is that broccoli beef, man
9:13
["Sweet Home Alabama"] Okay, folks, so you guys let me know
9:35
down in the comment section below. I'm trying to keep up with these comments, you know
9:39
but I really want to know what you guys think about this one right here. Hey, super easy to make
9:43
You know what I mean? Just listen, I'm not finna talk over talking and nothing like that
9:47
We finna just get in here and get some. The broccoli is perfect
9:57
Now, this right here is fire. Listen, you don't have to go down there, run down there
10:02
look at them trays and say, okay, I want to get beef and broccoli. Now you guys know how to make it on your own
10:07
You know what I mean? Super simple to make, big with the family. Everybody's gonna love it, I promise you
10:11
And if you like that beef and you like that broccoli and ain't never had this, listen, you're missing out
10:16
Don't forget, talk to me down in the comment section below. Let me know what you would do and add it
10:20
Come back and tell me what you thought about it after you made the recipe and all of that. Now, if you're new to my channel
10:24
let me just take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button
10:29
and tell everybody out there. There's a channel out here that's simplifying these recipes
10:33
and taking a mystery out of cooking. This time, y'all gonna have to look at these green onions because you know what
10:37
I'm out. Peace. ♪♪��
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