Overview
Teriyaki Beef with Broccoli Nonstick spray 1 pound beef rump roast cut into thin 3/4 x 2 inch strips 4 carrots, cut into 2 inch long sticks 1 package frozen pearl onions 1 can fat-free beef broth 2 tablespoons low-sodium teriyaki sauce 1/2 cup water 1/2 pound broccoli florets 8 ounces thin or medium noodles Makes 4 servings Coat a nonstick skillet with garlic-flavored nonstick spray, and saute the beef over medium-high until browned, about 5 minutes. Transfer the beef to the crockery pot. Add the carrots, onions, broth, 1 tablespoon of teriyaki sauce, and water. Cover and cook on LOW until the meat is tender, 4 to 6 hours (or on HIGH, 7 to 9 hours). In the last half-hour, cook the noodles separately and drain them; keep warm. Meanwhile, stir the broccoli into the beef mixture. Cover and cook until the broccoli is crisp-tender, about 5 minutes. Divide the noodles among 4 plates. Top with the beef mixture, and sprinkle with the remaining teriyaki sauce.