** I have made this and it is amazing! I have also made this as chicken and green beans instead of the beef and broccoli and it turned out fabulous. It is an amazingly versatile recipe, so go ahead, mix it up!!**
1 pound beef boneless chuck roast, sliced into thin strips
1 cup of beef consume or beef broth
1/2 cup low sodium soy sauce
1/3 cup of dark brown sugar
1 TBS sesame oil
3 cloves garlic, minced
2 TBS cornstarch
1 bag frozen broccoli florets
White or brown rice, cooked
In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic
Lay the beef strips in the crock pot and pour the sauce over, tossing the strips to coat
Turn the crock pot on low and cook for approximately 6 hours. Don’t cook too long or the beef will shred.
When it is just about done, take 4 TBS of the sauce and whisk in the 2 TBS of cornstarch in a small bowl. Slowly stir this mixture back into the crock pot and add the frozen broccoli. Cook 30 more minutes to heat the broccoli through.
Serve over rice
** When adding the cornstarch you can add as much as needed to get the thickness of the sauce you like. When I made this mine only took 5 hours, so check it often when it gets to that point. If you add the broccoli too early it will get mushy. **