Backstrap and Broccoli (Crockpot or Instant Pot)
Turn venison backstrap or beef roast into a dinner your family will love. This delicious dinner is inspired by take out beef and broccoli, but is made easily in the slow cooker. You can also make it much quicker in an instant pot. It is perfect for busy days. Just make some rice and you're ready to go!
Servings: 6 Servings
Ingredients
- 1½ pounds venison backstrap or beef roast
- 1 cup beef broth
- ½ cup soy sauce
- 3 Tablespoons brown sugar
- 1 Tablespoon sesame oil
- 2 to 3 teaspoons garlic powder
- ¼ teaspoon ground ginger
- 3 to 4 cups broccoli fresh or frozen
- 2 Tablespoons cornstarch
- optional: additional vegetables* scallions or sesame seeds
Instructions
Crockpot Instructions:
- Cut the 1½ pounds venison backstrap into either small cubes or thinly slice it against the grain.
- Place the meat in the slow cooker.
- Mix together the 1 cup beef broth, ½ cup soy sauce, 3 Tablespoons brown sugar, 1 Tablespoon sesame oil, 2 to 3 teaspoons garlic powder and ¼ teaspoon ground ginger. Pour over the meat.
- Cook for 5-6 hours on low or 3-4 hours on high.
- Make a slurry with the 2 Tablespoons cornstarch and a couple of Tablespoons of cold water. Stir into the meat and sauce in the slow cooker. You can add the 3 to 4 cups broccoli now too or cook it separately and stir it in after the sauce has thickened. Cook on high for ½ hour.
- Serve over rice and garnish with scallions or sesame seeds if desired.
Instant Pot Instructions:
- Cut the 1½ pounds venison backstrap into either small cubes or thinly slice it against the grain.
- Place the meat in the instant pot.
- Mix together the 1 cup beef broth, ½ cup soy sauce, 3 Tablespoons brown sugar, 1 Tablespoon sesame oil, 2 to 3 teaspoons garlic powder and ¼ teaspoon ground ginger. Pour over the meat.
- Cook on high pressure for 15 minutes, then do a quick release.
- Add the 3 to 4 cups broccoli and cook on high pressure for 2 minutes, then do another quick release.
- Switch to saute mode. Make a slurry out of the 2 Tablespoons cornstarch and a couple of Tablespoons of cold water. Stir into sauce and continue to stir until the sauce is bubbly and thickened.
- Serve over rice and garnish with scallions or sesame seeds if desired.
Notes
*you can add additional vegetables along with the broccoli as long as the cook time is similar.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 13g | Protein: 30g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 96mg | Sodium: 1304mg | Potassium: 583mg | Fiber: 1g | Sugar: 7g | Vitamin A: 274IU | Vitamin C: 39mg | Calcium: 39mg | Iron: 5mg
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