The is a classic Beef and Broccoli recipe but cooked in the slow cooker to break down connective tissue making a super tender beef thats oozing with the flavors. We use natural sweeteners inplace of sweeteners to keep it ultra healthy.
Prep Time10mins
Cook Time4hrs30mins
0mins
Total Time4hrs40mins
Course: Dinner
Cuisine: Asian, Chinese
Servings: 6servings
Calories: 246kcal
Author: Gerri
Ingredients
1 1/2poundsBeef Chuckdiced
1/2cupBeef Stock
1/2cupTamari Sauce
2tablespoonsSurkin Gold SweetenerIf you're not concerned aboutr you can use brown sugar (sukrin gold is a natural brown sugar alternative that is low carb)
Place the diced beef, stock, tamari, Surkin gold, sesame oil, sriracha and garlic into your slow cooker and turn to high.
Cook on high for 4 hours, until the beef is tender.
In a small bowl, whisk the xanthan gum with the water to make a paste. Whisk the paste into the beef, ensuring it is all mixed through.
Add the broccoli to the slow cooker and cook on high to 30 minutes, until the broccoli is tender.
Serve garnished with scallions and sesame seeds and with a side of cauliflower rice.
Notes
Store leftover Beef and Broccoli in the fridge for 3 days or freeze for up to 3 months. It can be reheated in a microwave or in a saucepan over low heat.