Slow Cooked Beef And Broccoli With Cauliflower Rice

Toss those take-out menus! This homemade Chinese take-out recipe can be made with a few minutes of prep and hours in the slow cooker. By making it at home, you can be sure the sodium and fat are in-check, and your ingredients are the quality your family needs and deserves.

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Servings: 6

Prep Time: 00:20

Cook Time: 04:30

Main Ingredients

2 1/4 - 1/2 pounds boneless beef roast, chuck or sirloin

1/4 cup soy sauce or coconut aminos (if using coconut aminos, add a little salt, too)

1/4 cup orange juice

1 tablespoon minced fresh ginger

2 cloves minced garlic

1/2 teaspoon toasted sesame oil

1/4 teaspoon black pepper

4 cups broccoli florets

8 oz. can of sliced water chestnuts

2 tablespoons cold water

1 tablespoon arrowroot powder

1 tablespoon orange or apricot preserves

garnish with freshly chopped cilantro and cashews, optional

cauliflower rice

1 large head of cauliflower

1 tablespoon of coconut oil

1 teaspoon of garlic powder

1/2 tablespoon of salt

1/2 cup of beef cooking liquid from slow-cooker


1Cut roast into 2-inch pieces, trimming any excess fat. Lay beef in the slow-cooker.

2In a small bowl, combine soy sauce, orange juice, ginger, garlic, sesame oil, and pepper. Pour over meat. Cover and cook on high for 4 hours.

3In the last thirty minutes, add water chestnuts and broccoli. Stir them into the cooking liquid to speed up the cooking process.

4While those cook, prepare cauliflower rice. Cut the head into small florets. Place in high-powered blender or food processor. You may have to do this in a few steps instead of all at once. Process florets until rice-like in texture.

5In a medium sauce pan, melt coconut oil. Add cauliflower rice and cook until it starts to slightly brown, about 5 minutes. Add garlic powder, salt, and 1/2 cup of the cooking liquid from the slow cooker. I just use a large serving spoon to transfer the liquid, but you are welcome to measure it out. Stir in cooking liquid and reduce heat to low. Occasionally stir the rice, cooking until liquid is absorbed and rice is soft.

6To make the sauce, pour cooking liquid from slow cooker into a large sauce pan. Dissolve arrowroot powder into cold water, stirring until dissolved. Pour the dissolved arrowroot/water mix into cooking liquid. Add apricot preserves and whisk until combined. The sauce should thicken within minutes. You can pour it back into the slow cooker or spoon it over the beef and broccoli when serving.

7To serve, spoon a layer of cauliflower rice in shallow bowl. Nestle a heaping spoonful (or three) of the beef and broccoli on top, and garnish with chopped cilantro, chopped cashews, and another drizzle of sesame oil.

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