I love the beef and broccoli you get at a Chinese restaurant, so I definitely wanted to give this recipe a try!
For this you will need:
1-1/2 lbs boneless, beef chuck roast, sliced into thin strips ( I bought stir fry beef which is already sliced)
1 cup beef broth
1/2 cup low sodium soy sauce
1/3 cup dark brown sugar
1 tbs sesame oil
3 garlic cloves minced
2 tbs cornstarch
1 14 oz bag of frozen broccoli cuts
white or brown rice, cooked
In a mixing bowl, whisk together the beef broth, soy sauce, dark brown sugar, sesame oil, and garlic.
Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
Turn the crockpot on low and cook for 5 hours. You don’t want to cook the beef too long or it will start to shred.
At this point, take 4 tbs of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. Now add your broccoli so that it can heat through.
Let it cook an additional 30 minutes so that the sauce can thicken and the broccoli can cook. Serve over white rice.