If your beef consomme is salty, use low sodium soy sauce.
5-6 hours, 6 Servings
| 1.5-2 lbs | Boneless beef chuck roast, sliced into 1/3" thick strips across the grain |
| 1 cup | Beef consomme or beef stock |
| ¼ cup | Soy sauce |
| ⅓ cup | Brown sugar |
| 1 Tbsp | Sesame oil |
| 3 | Garlic cloves, minced |
| 2 Tbsp | Cornstarch |
| 4-6 cups | Fresh broccoli florets |
| 3 cups | Hot cooked rice |
| 1. Place beef (1.5-2 lbs) in a crock pot. |
| 2. In a small bowl, combine beef consomme (1 cup), soy sauce (¼ cup), brown sugar (⅓ cup), sesame oil (1 Tbsp), and minced garlic (3). |
| 3. Pour the combination over the beef in the crock pot. |
| 4. Cook on low for 4 hours. |
| 5. Remove about ¼ cup of the sauce from the crock pot and cool a bit in a small bowl. |
| 6. Stir cornstarch (2 Tbsp) into the bowl of cooled sauce. |
| 7. Add the cornstarch mixture to the crock pot. © FirstPageRecipes.com |
| 8. Stir well to combine. |
| 9. If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the cornstarch mixture. |
| 10. Boil until your desired consistency is reached. |
| 11. Add broccoli to the crock pot. |
| 12. Stir to combine. |
| 13. Cover and cook an additional 30-60 minutes on high (the sauce has to boil for it to thicken). |
| 14. Serve over hot cooked rice (3 cups). |
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