• 1 pound boneless beef top round steak — trimmed of fat, cut into cubes
  • 8oz sliced mushrooms
  • 1lb broccoli, cut into florets
  • 1 large onion, cut into thin wedges
  • 1 cup uncooked brown rice
  • 2 cups fat free beef broth
  • 1/4 cup reduced sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tsp ground ginger
  • 1/2 tsp black pepper
  • 2 tbsp Red Roasted Chili Paste
  • 2 tsp sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water


  1. In 3 1/2 to 4-quart slow cooker, combine oil, beef, mushrooms, onion, broth, garlic, chili paste, soy sauce, pepper, and ginger; mix well.
  2. Cover; cook on low setting for 6-8 hours.
  3. About 35 minutes before serving, cook rice in water as directed on package.
  4. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well.
  5. Add broccoli into beef mixture, then stir in the cornstarch.
  6. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.

Preparation time: 15 minute(s)
Cooking time: 8 hours

Diet tags: Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 6
Culinary tradition: Chinese

Entire recipe makes 6 servings
Serving size is ½ cup of rice and 1 1/3 cups beef and broccoli mixture

PER SERVING: 308 calories; 6g fat; 34g carbohydrates; 30g protein; 5g fiber