- 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 cloves garlic, minced
- 1 pkg frozen broccoli florets
- 2 tbsp cornstarch
- Cooked white rice
In the insert of the crockpot, whisk together beef consume or 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 4-6 hours. See notes below.
When done, in a small bowl, whisk together cornstarch and cooking liquid, pour into crockpot, stir to mix well.Toss in your broccoli florets. Cook on low for an additional 30 minutes to thicken up the sauce.
Serve hot over white rice.
*I tried cooking this on high once and meat was too tough. Cooking on Low is best here. 🙂