Like many working mothers, I love my crock-pot. I have been trying to get ahead of the dinner time-crunch and organize my week with the help of freezer bags and an hour or two on Sunday afternoon, during Freddy's nap-time. Suffice it to say my "cook for the week" journey is a lot like the Mexican - American war, some wins, some loses, and some disasters. Thankfully there is Mexican dictator involved, although my husband might disagree. Nonetheless, this recipe I am happy to report is a definite winner, the trick is to leave out the broccoli and put it in frozen or fresh about 20 minutes or so before you eat. I do it just as I put on the rice to cook.
What you need
- 1 pound of all natural grass-fed beef stir-fry
- 1 cup of dark beef consume
- 1/2 cup of soy sauce
- 1/3 cup of brown sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of Worcester sauce
- 1 tablespoon of balsamic vinegar
- 3 large garlic cloves minced
- salt and pepper to taste
- 1 16 oz bag of frozen organic broccoli florets (or fresh chopped)
- cooked rice
- chili flake (optional)
What you do
- Add all of the ingredients save the broccoli and rice into the crock-pot. Cook on high for 2 and a half hours or 4 hours on low.
- Add the broccoli about 20 minutes before you want to eat.
- Make the rice
Make-ahead and freezing instructions
- You can mix all of the ingredients except for broccoli and rice and store in a Ziploc freezer bag. You can either freeze the bag as it is, or place in your fridge. The ingredients will keep in your freezer for up to 3 days.
- Remember to label the bag with the dish
- If you freeze the ingredients, you can either thaw and then cook as instructed or you can put the frozen ingredients directly in the crock-pot. If cooking from frozen increase the time to 3 1/2 hours on high or 6 hours on low.