• 2 tablespoons Dierbergs canola oil (divided)
• 2 pounds Dierbergs beef stew meat
• 1 can (14.5 ounces) reduced-sodium beef broth
• ⅓ cup reduced-sodium soy sauce
• ½ cup slivered onion
• 2 tablespoons finely diced fresh ginger root
• 2 tablespoons Dierbergs brown sugar
• 3 cloves garlic, minced
• Freshly ground black pepper
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 4 cups broccoli florets
• 2 tablespoons water
• Hot cooked rice

In large skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef; cook stirring occasionally until beef is browned, about 6 minutes.  Place beef in 4-quart slow cooker that has been lightly coated with no-stick cooking spray. Repeat procedure with remaining oil and beef.

 

Stir in broth, soy sauce, onion, ginger root, brown sugar, garlic, and pepper. Cover and cook 6 hours on low heat setting or 4 hours on high heat setting.

 

Stir cornstarch mixture into hot liquid in slow cooker. Add broccoli; cook on high heat stirring occasionally until slightly thickened, about 15 minutes.

 

Serve over rice.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 245
Cholesterol: 66 mg
Fat: 8 g
Sodium: 854 mg
Carbohydrates: 14 g
Protein: 29 g
Fiber:
Saturated Fat: N/A