 Okay, folks, look, I'm back at it again with another slow cooker recipe. This one right here is another crowd favorite. Today we make it beef and broccoli. Let's go. Okay, so look, we are just gonna skew them right over these ingredients. Don't forget the full ingredient list down with your instructions and the amounts. So be on my website, smokingandgrillerwithab.com. This is gonna be the star and I'm gonna give you guys a pro tip. I put this in the freezer so that my meat can get hard, right? This is top sirloin. I got about two pounds, right? So that's what that is right there. Look, I'm gonna use fresh ginger, garlic cloves, and then we got these ingredients here. Now, I have a lot of videos that say, listen, a lot of the things that I use, especially when it comes to Asian food, you guys might only make it every now and then, but if you buy the ingredients, they'll last and we can just keep making these, you know, different types of dishes like conge pal and things of that nature. Listen, I'm not finna over target. We finna get right into it, right? So the first thing I'm gonna do is I got a clean crock pot. I'm finna just go ahead and drop in. Instead of me mentioning these, I'm gonna go ahead and just mash them, get them to release. Look at that right there. Yes sir, we'll just do all of our garlic cloves. I'm gonna add some beef broth to the game, right? So what I'm gonna do is put in about a cup. So we start right there. Okay, now we got a little brown sugar to add to this. We're gonna do it the right way, folks. I'm gonna go ahead and just get a lot, kind of like pack it in, you know what I mean? No way we're supposed to. If it heaps a little bit, that's okay. I'm not gonna run that no sharp edge across that. So we drop that in. Oh, there we go. All right, and then we're gonna add a little soy. Now I want you guys to pay attention to this right here. Listen, I always like to use less sodium. In some instances, I do use the regular, so I keep both on hand, but this is normally my go-to. All right, and then we're gonna do about the same thing with our oyster sauce, right? So, all right, so this is what we're gonna do. I'm gonna take my chili sauce, and I'm gonna probably put in, maybe just two tablespoons, that'll do it. Sometime I'll put in three, but they would like a little bit big, so that'll work. Now I'll do a couple tablespoons of the rice vinegar, and maybe a tablespoon of the toasted sesame seed. This right here, oh man, that's okay. So notice they got a small spout, this stuff right here is strong. You know what I mean? So you don't need a whole lot in there. You know what I mean? About a tablespoon, we gotta get some in there. All right, then I'll come up with my dry ingredients and then do my fresh ginger. You know what I mean? I can tell you this, if you want to, you can use, you know, powdered ginger. You know what I mean? That works, but since I keep it fresh, certain things that I just keep fresh, because I cook so much, right? So we put that over there. What did I say? Oh, onion powder, don't need a whole lot of this. Then for our cornstarch, we just go ahead and sprinkle in about three tablespoons. So okay, if you put a little bit more in there, even if they heaping, don't trip. Everybody like to have a thick sauce anyway, right? And now for my fresh ginger, we're gonna go ahead and get about a tablespoon of this out here. So let me go ahead and grate. And then for those of you guys that don't know, like even like how a saw works, it only works in one direction, right? So I see a lot of people weak going back and forth. When I pull back, I'm light on it. So listen to this. It's this way, that's the way it works. You know what I mean? So I'm gonna have to, you know what I mean? Just work this for a minute. Keep turning it until I can get about a tablespoon on the back end. Okay, so now I'm gonna take my whisk. You know, I just whisk this together, right? But another one of the things that I like about, you know, these type of recipes, when I say one pot, we not making it in nothing else, we making everything right here, right? So once you get it all together, you know what I mean? As you cook it, it will thicken up. And I'll show you what we do at the end if it don't come out as thick as you guys would like for it to be. Remember, I say if you put them in the freezer, at least give them 30 to 45 minutes, they become a little bit rigid, right? That's what you want. So what I wanna do is, I wanna cut them, you know, some thin strips. You see how they cut? Look, that's what we wanna have, right? So I'll just cut it down like that. The thinner you are, the better. You know what I mean? That makes for not so chewy. You know what I mean? Cause don't forget, we putting this in the crack pot, right? Since it doesn't have a bone, I'm gonna go ahead and cut it like this. And now we're gonna, I'm not gonna bore you guys. I'm just finna cut this down, just like that. Right? And then when I'm done, I'll take some of these and I'll just cut it however you want to. I know I cut that on the slant. You, look, this part right here is totally up to you. You can cut them straight or whatever. You can leave them long. I'm gonna leave some long, you know, some will be cut. But let me go ahead and cut these. And then the best practice would be to cut these across the grain, right? So let me just continue this on and then I'll show you the next part. Okay, so once I got them cut down, look, this is what I want to have. I don't mind them being that long. You know what I mean? They're gonna be nice and soft. They'll tear anyway, you know? I left some of the fat on here, what a little bit it was on here. You guys can see some of the marbling and some of the flavor that's gonna mix. Right, so we'll just take it. And we'll just add it to it, right? Now, I'm gonna take my spoon. You just want to get it all covered. You know what I mean? At least coat it, you know? Cover that right there. See that? You can see how that guarded clothes kind of like break up. This is what you want to have. Now, I'm gonna go ahead and put this lid on here. We're not gonna add no broccoli to it. Not as of yet. I'm gonna put this back in the refrigerator. I just wanted to bring this out so you guys can see it, right? So let me put this top on. I'm gonna set it for about three to four hours on low. You know what I mean? Cause look, right about at three hours, that's when I go ahead and do the rest. So I'm gonna see you guys at three hours. Let me just set it right now. That's on low. All right, so let me just bring this over here by you guys so you guys can see it. You know what I mean? I got as much as I could. I mean, you could be here, if you ask me, you can be here for a while or you have to take something out, then try to strain it. But we want to leave some of it in there, right? And the reason being, you want to have something that's steamed. Now, when I say steamed, look, we'll keep this like this and we probably gonna go for about another 30 minutes. You know? So this is what we have right now. We can cook this down. I could add a little slurry to it, just to thicken it up to the thickness that we want to. But I'm looking at this right here. We're not gonna need no slurry. We just gonna put this on the stove, keep stirring it on super low and then cook some of that liquid out. All right, so now I'm gonna take my florets. You saw how it is inside of here, right? I'm just gonna add some of this. Now look, this is key. Let me say it before I even put this in there. Do not stir it up. Cause all we want to do right now is we just want to steam it. This one right here, I can cut back just a little bit. You want them to be more so like that, you know? So I'm gonna say it takes about 40 minutes, you know what I mean? To the desired softness that you guys like, you know? This is what you wanna have. Look, now there's still a lot of heat in here and it's still cooking, right? So I'm gonna put my top back on. I'm gonna let the timer do the rest. We're not gonna stir it. We're gonna leave it just the way you see it and we're gonna come back in about 45 minutes. I have not taken the top off of this. Now listen, I told you guys 45 minutes. 45 minutes is really the way I like to do it. How can I say it? I like my broccoli to be steamed but I like it to be a little bit more so on the soft side, right? So I'm gonna go ahead and take this off. Look at that. I never, ever take my top off. Now I don't know if I can show you guys, I can pull one of these off like that and if I, this is the way I like it folks. This right here put a smile on my face. Cheers. All right, so I just went to the stove. I cooked this down, you guys can just see. Look, if you wanted to be thicker, like I said, you guys can go ahead and put some, what is that? You can put a little, I'll say just a, for this right here, I'm gonna say just a teaspoon of cornstarch and a teaspoon of, you know, cold water, right? Let me go in and get me a spatula because I want to get all of this. Now if you guys look down in here, now we have a little bit of sauce that was left in here because we couldn't get it all or we didn't get it all. You know what I mean? So now I'll just add this to it. All right. And one more thing, you don't want it to be super, super soft on your broccoli. You know why? Cause we gotta do a little combine. All right, so now I'll take it here over the top, just like that. And that there folks, that broccoli beef man. Okay folks, so you guys let me know down in the comment section below. You know what I mean? I'm trying to keep up with these comments, you know? But I really want to know what you guys think about this one right here. Hey, super easy to make. You know what I mean? Just listen, I'm not finna talk, over talking and nothing like that. We finna just get in here and get some. Now, this right here is fire. Listen, you don't have to go down there, run down there and look at them trays and say, okay, I want to get beef and broccoli. Now you guys know how to make it on your own. You know what I mean? It's super simple to make big with the family. Everybody's going to love it. I promise you. And if you like that beef and you like that broccoli and they never had this, listen, you're missing out. Don't forget, talk to me down in the comment section below. Let me know what you would do and add it, come back and tell me what you thought about it after you made the recipe and all of that. Now, if you're new to my channel, let me just take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody out here. There's a channel out here that simplifies these recipes and taking a Mr. God of cooking. This time, y'all are going to have to look at these green onions because you know what? I'm out. Peace.