So, as you can see I'm busy blowing the dust off of some of my older and more popular dishes. I've been making minor changes and updating pictures along the way as I've needed to. Of course, Beef and broccoli is one of those things that is always a crowd pleaser. It's certainly one of my favorite asian dishes!

That being said, it's likely that a serving of it at your favorite local restaurant will cost you a good 600+ calories, a lot of sugar, and even more sodium. Yikes!  No thanks...

It's take-out fake-out time.

I've lightened this classic dish up by removing the sugar almost entirely, substituting it with a natural sweetener and brown sugar blend. I also reduced the amount of soy sauce that most original recipes call for.

So much sugar and sodium is just unneeded when you can get flavor from other aspects of a recipe, especially when it's things like been and broccoli that we're talking about; both with plenty of their own distinct flavors.

To give this a pop of color, I added in a little bit of red bell pepper. It's all about eating the rainbow when and how you can!

This is one of my favorite recipes because it's so simple to make and tastes way better than what you might get at a restaurant or as take out. Plus, there's minimal work to be done as prep. or otherwise.

I like to serve mine with Skinny Yum Yum Sauce and over a medley of brown rice and quinoa, but feel free to make it your own!

Healthified Crock Pot Beef & Broccoli
TheSkinnyFork.com (Updated 5/20/16)

The Skinny:
Servings: 4 • Size: About 1 Cup • Calories: 263.5 • Fat: 10.2 g • Carb: 10.2 g • Fiber: 1.6 g • Protein: 6.4 g • Sugar: 2.3 g • Sodium: 720.6 mg

Ingredients:
1 1/4 Lb. Round-Roast, Sliced into very thin strips.
1 C. Unsalted Beef Broth
2 Tbsp. Reduced Sodium Soy Sauce
1/2 Tbsp. Natural Sweetener & Brown Sugar Blend, Packed
1 Tbsp. Ginger Root, Minced or Grated
2 Tsp. Sesame Oil
3 Garlic Cloves, Minced
2 C. Broccoli Florets (Fresh or Frozen)
1/2 Red Bell Pepper, Sliced
2 Tbsp. Corn Starch
2 Tbsp. Cold Water

Directions: 

Place beef, broth, soy sauce, brown sugar, ginger, sesame oil, and garlic into the slow cooker. Give everything a good stir.

Cover, and cook on high for 4-6 hours.

Once done, mix together the 2 tbsp. corn starch and 2 tbsp. cold water together to form a slurry.

Add the slurry,  the broccoli and the red bell peppers to the crock pot. Give another good stir and allow to cook for an additional 30 minutes.

When the sauce has thickened to your liking, divide evenly and sprinkle with sesame seeds if desired over each serving.

Enjoy warm over rice or noodles of your choice!