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12-ounce package broccoli florets, halved if large (about 4 cups) Cooked white rice, for serving Sliced scallions, toasted sesame seeds and/or sriracha, for topping
Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more. Garnish with sesame seeds and green onions and serve over rice.
Nilaga (also written as nilagà) is a traditional meat stew or soup from the Philippines, made with boiled beef (nilagang baka) or pork (nilagang baboy) mixed with various vegetables such as sweet corn, potatoes, kale, and bok choy.
Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato.
Stir the cornstarch, consommé and water in a small bowl until the mixture is smooth. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.
Lauya / ˈ l ɑː uː j ɑː / is a Filipino stew. Its name is derived from the Spanish-Filipino term "la olla" (lit. "the ceramic pot"), likely referring to the native clay pots (banga) in which stews were made in. [1] [2] It is now often associated with the Ilocano stew typically made with pork or beef.
Bulalô (Tagalog: [bʊlɐˈlɔʔ]) is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has been melted into the clear broth. Traditionally, the soup is served with tender slices of beef and flavorful bone marrow, giving it a rich and mouth-watering flavor.
These beef Crock-Pot recipes are the ultimate comfort food, whether it's a chili, stew, or pasta. The best part—they're easy to make thanks to the slow cooker.