Teriyaki beef with Broccoli      [slowcooker] 


3 1/2 - 4 quart cooker
                              makes 4 servings

      nonstick spray
1          pound beef rump roast, cut into thin 3/4 x 2 inch strips
4          carrots, cut into 2-inch long sticks
1          package (20 ounces) frozen pearl onions
1          can (14 ounces) fat free beef broth
2          tablespoons low-sodium teriyaki sauce
1/2       cup water
1/2       pound broccoli florets
8          ounces thin or medium noodles

Coat a nonstick skillet with garlic-flavored nonstick spray, 
and saute the beef over medium-high until browned, about 5 minutes.
  Transfer the beef to an electric slow cooker. 
 Add the carrots, onions, broth, 1 tablespoon of teriyaki sauce and water.
  cover and cook on LOW until the meat is tender, 4-6 hours or on HIGH 7-9 hours.  
In the last half-hour, cook the noodles separately and drain them; keep warm. 
 Meanwhile, stir the broccoli into the beef.  
Cover and cook until the broccoli is crisp-tender, about 5 minutes.
Divide the noodles among 4 plates. 
 top with the beef mixture and sprinkle with the remaining teriyaki.