Like, add some extra sweetner and red pepper flakes, ok?
HAHAHA, BET YOU THOUGHT I WAS GONE. Well, school doesn’t start until next Tuesday, so strap in.
Again, because I had some time to babysit the slow cooker this last weekend, I decided to go absolutely nuts and make THREE recipes. This was #2. It is also one that I’m a bit less jazzed on, more because I tend to prefer a bit more punchy flavors. NGL, beef and broccoli is not my go-to American Chinese order. I’m more of a Mongolian Chicken (PLEASE PUT MORE PEPPERS IN IT ISTG I CAN HANDLE BETTER THAN WHITE-GIRL SPICY) person, but I still have a crap load of beef in my freezer and I should start eating that thing down.
Instead of a flank steak, I used a sirloin steak. I should have cut them into smaller pieces as the longer strips are a bit difficult to manage in the end product. I used fresh broccoli and recommend that as the way to go. It left the broccoli a bit crunchier than I’d expect frozen would do. I did try to leave the sauce to thicken in the crockpot, but I ended up pouring the sauce into a small sauce pan and just stovetop heating it until it thickened up to a gravy consistency. I also last-minute added about 1/2 tsp of crushed red pepper flakes, but I didn’t actually notice a huge difference in taste. If I make this again, I’d also add a bit of extra honey to alter the flavor a bit. As is, it’s pretty tasty and I will defo eat what I’ve made.
Pricing on this one was fine. Again, having a stocked pantry paid off here as I had everything except the broccoli on hand. Without accounting for the price of the steak, the recipe ended up being $4.46 (including rice and garnish) or $.77/serving. This absolutely made six servings because WOOF, that steak is rich. WITH the steak it is a bit more sane at $14.46 or $2.41/serving.
NGL, I was kind of surprised at how big that steak was. I keep giving them away, so I had no clue that it was rolled up and therefore the size of a dinner plate. Ah, the joys of having weird and super generous parents.







