Beef and Broccoli With Crab Ragoons

My bf proclaims this beef and broccoli to be better than Chinese takeout!  I have to agree.  It was very tasty!

  

CROCK POT BEEF AND BROCCOLI
Ingredients:
1 lb. boneless beef chuck roast, sliced into thin strips
1 cup beef consomme*
1/2 cup soy sauce
1/3 cup brown sugar
1 Tbsp. sesame oil
3 garlic cloves, minced*
2 Tbsp. cornstarch
2 Tbsp. water
Fresh broccoli florets (as many as desired)
Hot cooked rice

* You can find beef consomme in the soup isle.  I got the Campbel's brand. 

*  I buy a jar of pre-minced garlic for my recipes, because I hate the smell preparing garlic myself.  1/2 teaspoon of pre-minced = 1 clove. 

Instructions:
Place beef in crock pot.
In a small bowl, combine consomme, soy sauce, brown sugar, oil and garlic.  Pour over beef.

  
Cover and cook on LOW for 6-8 hours.
In a cup, stir cornstarch and water until smooth.  Add to crock pot.  Stir well to combine.

 
Blanch* broccoli florets and add to the crock pot.  Stir to combine.

 
Cover and cook for an additional 20 minutes on HIGH or until thickened.
Serve over hot, cooked rice.

* Here is an instructional video on blanching broccoli   

  

BAKED CRAB RANGOONS

Ingredients:
2 tablespoons sour cream (light is fine)
8 oz cream cheese, softened
1 scallion, thinly sliced  (I left this ingredient out, because I didn't want to buy just one scallion)
1 garlic clove, minced 
1/4 teaspoon ground ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 cup crab meat, drained
wonton wrappers*




*wonton wrappers can be found at the grocery store in the produce section.  It is in the open refrigerators by the veggies. 

 Instructions:
Preheat oven to 415 F. (I did 425 because my old oven doesn't get so precise with settings) Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.

 

Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water*. Fold the wrapper over on the diagonal*. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

 

Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp.

Makes 20-24

* I had a cup of water to dip my finger in, for applying water to the edges of my wrappers.  

* I chose to do my wrappers in the shape of wontons, instead of the triangle shape, because I read that the triangle shape is hard to seal properly.  I didn't want my filling to spew out during cook time.  

   I know many were waiting for these recipes after seeing  the picture on facebook.  I hope you have fun cooking and it and enjoy!!