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)
Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
White rice, cooked
Instructions
1. In the insert of the crockpot, whisk together beef consume, soy
sauce, dark brown sugar, sesame oil, and garlic.
2. Gently place your slices of beef in the liquid and toss to coat.
3. Turn crockpot on low and cook for 6 hours.
4. When done, in a small bowl, whisk together cornstarch and
cooking liquid to create a slurry, pour into crockpot, stir to mix
well. Cook on low for an additional 30 minutes to thicken up the
sauce.
5. Toss in your broccoli florets then serve hot over white rice.
Note about cooking time- Your crockpot may differ in temperature
than mine, I suggest cooking this for 4 hours on your first go-
round of this dish. 6 hours in the crockpot seems to be giving a lot
of people “shredded” beef instead of slices, so decrease cooking
time by 2 hours and go from there. Mine turned out fine with 6
hours.
Originally Submitted
10/29/2012
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