I’m on a Chinese food kick. Which should come as no surprise to you because I’m always either on a Chinese kick or a taco kick. But I’m deep in a Chinese obsession right now. We get takeout just about every weekend and I honestly think about Chinese food every day of the week. I don’t know what is wrong with me.
Luckily my husband is understanding and my kids love it as much as I do.
I’ve been using my slow cooker a lot recently because my oldest has soccer a couple nights a week and a lot of times, my husband isn’t home from work when we leave for the games. It’s nice to know that my husband has a hot meal waiting for him when he gets home and that the kids have one when we get back from soccer. I know a lot of people only use their slow cooker during the winter but I get so much use out of mine all year!
This dish was absolutely delicious. I really wish I had doubled the recipe because leftovers would have been even better!
One year ago: Sesame Beef Lettuce Wraps
Two years ago: Buttermilk Pecan Pie
- 1 pound beef chuck roast cut into thin strips (my store has packs of "stirfry meat" - they worked great!)
- 1 cup beef broth
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1 tablespoon sesame oil
- 3 garlic cloves minced
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 cups frozen broccoli
- rice for serving
In the insert of your slow cooker, whisk the beef broth, soy sauce, brown sugar, sesame oil, and garlic. Place beef in liquid and toss to coat.
Cook on low for 6 hours.
After the 6 hours, whisk together the cornstarch and water and add to the slow cooker. Stir and continue to cook for 30 minutes so the sauce can thicken.
Add broccoli and toss together. The broccoli will cook within minutes.
Serve over rice, if desired.