Crockpot Beef and Broccoli

I have always LOVED beef broccoli from Safeway.  As a kid I would ride my bike down the street to the local Safeway and use all my babysitting money buying beef broccoli and fried rice; it's a wonder that I wasn't fatter!  There was just something about the broccoli soaking in all that wonderful juice and heated to the perfect "under the lamp" temperature.  I have never needed to learn to make it because I have always lived by a Safeway (or a Chinese restaurant), and why reinvent the wheel?!  Well now I find myself in Okinawa with no Safeway or Chinese restaurant to be found!!  What's a girl to do!!

There are a lot of copycat recipes out there, but none of which holds even the slightest candle to my beloved Safeway!  They left some pretty big shoes to fill.  Well low-and-behold the other day I came across the real deal.  I was reluctant to try it...but am so glad that I did!!  It also happens to be a crockpot recipe which is an even bigger bonus in my book.  The way the chuck roast soaks up all the saucy goodness, and the broccoli added at the end makes for a perfect crispy goodness that completes the whole dish! 

2 lbs thinly sliced boneless chuck roast
2 cups beef broth
1 cup low sodium soy sauce
2/3 cup dark brown sugar
1 tbsp. sesame oil
5 minced garlic cloves

4 cups steamed broccoli
cooked white rice

Combine all ingredients expect broccoli and rice, in a crockpot and cook on low for 4-6 hours, or until the beef is cooked through and tender.  Remove the meat and pour the sauce into a large cast iron skillet.  Boil the liquid until it is reduced by half, or until the consistency is a thick syrup (you should be left with about 1- 1 1/2 cups of liquid). 

Add the beef and the broccoli to the sauce and toss.  Serve over white rice. 

Citrus Cilantro Slaw

I'm not a huge fan of coleslaw; partially because it is usually the last thing sitting at potlucks in a vat of mayonnaise, and partly because coleslaws that I have had in the past are really just a vehicle for mayonnaise consumption...not appealing in the least!!  Well I made this coleslaw for a fish taco recipe and fell in love.  There is still a bit of mayonnaise but this is just for a bit of creaminess and is definitely not the star of the show.  The dressing is light and fresh and the cilantro adds that perfect flavor that makes your tummy scream, "YUM!"  I have found this recipe to be my go to for any slaw...tacos, pulled pork, or a stand alone side dish.  Lots of veggies and it is so delicious!!

4 cups cole slaw mix - (green and purple cabbage with some carrots - I like the angel hair one the best)
1 cup chopped cilantro
1/4 cup thinly sliced red onion
1/4 cup fresh squeezed orange juice
1/4 cup mayonnaise
3 tbsp. fresh lime juice
2 tbsp. sugar (can omit...I like the little pop of extra sweetness)
1 tbsp. olive oil
1/2 tsp salt
1/4 tsp pepper

In a small bowl combined slaw mix, cilantro, and purple onion.  Wisk together the rest of the ingredients and pour over the top of the slaw mix.  Refrigerate for an hour or so and serve cold.