I grew up in a small town with a Kozy Kitchen and two American fast food burger joints. Any food that isn’t served in a diner is not served in my hometown. So when I got my driver’s license, my best friend and I drove to the “big town” a half hour away and ate at a Chinese restaurant. It tasted of freedom. Salty freedom followed by a fortune cookie. After three plates of chow mein, chicken, beef, and veggie dishes, we shoved 10 crab ragoons in our purses and munched on them on our parentless drive home. Ever since, Chinese food has always had a special meaning to me.
This beef and broccoli dish is easy to make and easy to prep in your crockpot to enjoy after a long day of work. The joy of a warm dinner with the freedom of no cooking.
- 1 lb. boneless, beef chuck roast, sliced into thin strips
- 1 cup 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)
- 1 head of broccoli (or as many as desired)
- White rice, cooked
Within the crockpot, whisk together the broth, soy sauce, brown sugar, sesame oil, and garlic.
Place slices of beef within the sauce mixture and toss to coat. Cook on low for 4 hours (Keep an eye on your crockpot. If you keep it in too long, the beef will shred which we do not want. We want chunks of beef).
When done, remove liquid and whisk together with cornstarch. Pour back into crockpot and mix well. Add in broccoli. Cook on low for an additional 30 minutes to allow sauce to thicken.
Serve over rice and enjoy!
Source: Table for Two