Crock Pot Beef and Broccoli



So, here's the recipe for one of the new dishes I tried this week.  I love ethnic food (especially Indian and Mexican), however Chinese food has always seemed complicated to me for some reason.  I like it - if it's cooked correctly but have never really tried to do it myself.  So, when I found this recipe online I decided I would give it a try.  I have to say I was pleasantly surprised.  I think if I make it again I would use the Low Sodium soy sauce because it was a little too salty for my taste buds but overall it was a hit with the family.  I served it with brown rice and homemade vegetable eggrolls. It was the first time I have ever made eggrolls too but my kids absolutely LOVED them.  Anyway, this is definitely worth trying if your family like Chinese food. It's a great way to control the ingredients you consume (unlike the take-out version) and tweek it to meet your dietary needs and tastes.
ENJOY!


Crock Pot Beef and Broccoli

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.