Ingredients
1
lb boneless beef top round steak, trimmed of fat, cut into cubes
1
jar (4.5 oz) sliced mushrooms, drained
1
medium onion, cut into wedges
1/2
cup condensed beef broth
3
tablespoons purchased teriyaki baste and glaze
1
tablespoon sesame seed
1
teaspoon dark sesame oil, if desired
2/3
cup uncooked regular long-grain white rice
1 1/3
cups water
2
tablespoons water
1
tablespoon cornstarch
2
cups frozen broccoli florets, thawed
Preparation
In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil; mix well.
Cover; cook on Low setting 8 to 10 hours.
About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on Low setting 30 minutes longer or until broccoli is crisp-tender. Serve over rice.
