Chinese take out is my absolute favorite dinner. Before I stayed at home we would order beef and broccoli maybe once every two weeks. So of course I had to try this recipe I had been seeing all over Pinterest . It was pretty yummy! Something about having dinner coking and not having to worry about it all day!
INGREDIENTS:
1 lb. boneless, beef chuck roast, sliced into thin strips
1 cup of beef broth
1/2 cup of low sodium soy sauce
1/3 cup of brown sugar
1 tablespoon of sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
Frozen broccoli florets (as many as desired, I used half a bag of the Birdseye florets)
White rice, cooked
Directions:
In the insert of the crockpot, whisk together beef consume, soy sauce, brown sugar, sesame oil, and garlic.
Gently place your slices of beef in the liquid and toss to coat.
Turn crockpot on low for 6 hours.
When done, move meat to the side, add cornstarch and mix thoroughly . Cook on low for an additional 30 minutes to thicken up the sauce.
Toss in your broccoli florets then serve hot over white rice.
