This is an old standby since I make it a lot for when I am not home when they eat.
Super easy and yummy.
Crock-pot Chinese Beef and Broccoli
1 pound boneless, beef chuck roast, sliced into thin strips
1 cup beef consumme or beef broth
½ cup soy sauce
⅓ cup dark brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
4 tablespoons sauce (from the slow cooker after dish is cooked)
Frozen broccoli florets
White rice, cooked
In a bowl , whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic. Make sure it’s combined. Then pour it into the crock-pot. Then place your slices of beef in the liquid and toss to coat.
Turn slow cooker on low and cook for 6 hours.
When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into slow cooker, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
Toss in your broccoli florets then serve hot over white rice.
YUMMY one of our favorites.
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