INGREDIENTS:
1 lb. boneless, beef chuck roast, sliced into thin strips
1 cup beef consumme or beef broth
1/2 cup low sodium soy sauce
1/3 cup dark brown sugar
1 tbsp. sesame oil
3 garlic cloves, minced
2 tbsp. cornstarch
4 tbsp. sauce (from the crockpot after dish is cooked)
2 cups broccoli florets
White rice, cooked
Directions:
- In the insert of the crockpot, whisk together beef consume (or beef broth), soy sauce, dark brown sugar, sesame oil, and garlic.
- Gently place your slices of beef in the liquid and toss to coat.
- Turn crockpot on low and cook for 4-5 hours.
- When done, in a small bowl, whisk together cornstarch and 4 tablespoons cooking liquid to create a slurry. Pour back into crockpot and stir to mix well. At the same time, add the broccoli florets and toss to coat.
- Cook on low for an additional 30 minutes to thicken up the sauce.