Ingredients
1/4 cup beef broth
1 tbsp cornstarch
2 tbsp white wine
2 tbsp apple cider vinegar
2 tbsp soy sauce
2 tsp olive oil
2 tsp minced garlic
1/2 teaspoon crushed red pepper flakes
1.5 pounds chuck steak (bought 4 blade roasts for 6 meals)
1 cup broccoli florets
Preparation
IN EACH BAG- Whisk together 1/4 cups beef broth, 1 tablespoon cornstarch, 2 tablespoons white wine, 2 tablespoons apple cider vinegar. 2 tablespoons soy sauce, 2 teaspoons olive oil, 2 teaspoons minced garlic, 1/2 teaspoons crushed red pepper flakes. Add mixture plus one and a half pounds chuck steak, cut into strips, to a gallon sized freezer bag. Freeze 1 cup broccoli florets in a separate bag.
TO COOK- Thaw beef/marinade bag , but not broccoli. Cook beef mixture in crock pot for 6-8 hours on low or 4-5 hours on high. Add frozen broccoli for the last hour of cooking. TO SERVE- Serve over warm brown rice and garnish with sesame seeds.
