Flank and bottom round steaks are inexpensive cuts that become deliciously tender in the slow cooker or pressure cooker.
Turn to a kitchen appliance to help get thisbeef-and-veggie dinneron the table on a busy weeknight.
Either way, you’ll end up with impressively tender beef from a tougher, inexpensive cut of meat.
Credit: Blaine Moats
They are good for cooking last-minute meals, fatty meats, andwhole grains.
They can also brown meats and saute vegetables.
For this recipe, use the appliance you have or that fits your time requirements.
Both offer tasty results.
Cover; cook on low 8 to 10 hours.
Remove meat, reserving onion and cooking liquid in cooker.
Cover meat to keep warm.
In a small bowl combine 3 tbsp.
water and the cornstarch.
Turn heat setting to high.
Stir into cooking liquid.
Cover; cook about 15 minutes more or until cooking liquid is thickened and bubbly and broccoli is crisp-tender.
Slice meat thinly across the grain.
Stir into broccoli mixture.
If desired, top with sesame seeds.
Serve over noodles or rice.
Pressure Cooker:
Place onion and meat in a 6-qt.
Set on high pressure.
Remove meat; cover to keep warm.
In a small bowl combine 3 tbsp.
water and the cornstarch.
Stir into cooking liquid in cooker.
Using the saute setting, cook and stir until cooking liquid is thickened and bubbly and broccoli is crisp-tender.
2,000 calories a day is used for general nutrition advice.
