This is certainly a dish that I gravitate towards when I am faced with a new Chinese restaurant. It’s almost always a dish I use to measure others by and one that I certainly can’t get enough of if I have it.
There is something just so harmonious and wonderful about the crispy broccoli and tender bites of beef coated in a heavenly sticky and rich sauce atop fluffy white rice that just does me in!
Always on the lookout for a variety of different cuisines to cook in my slow cooker, I found this one to be a home-run meal! I even used all frozen ingredients that I had stuck in my freezer earlier this year for it! How could you go wrong there? If you are like me and love your broccoli beef, you might consider making doubles of this one since I can guarantee that it will go fast!
- 1-1/2 lb boneless beef, cubed or cut into thin strips
- 1 C beef broth
- 1/2 C soy sauce
- 1/3 C brown sugar
- 1 TBS sesame oil
- 3 garlic cloves, minced
- 2 TBS cornstarch
- 4 TBS sauce (from the dish once it’s cooked)
- 2 C frozen (or fresh) broccoli florets
- white rice, cooked
Stir together the beef broth, soy sauce, brown sugar, sesame oil and garlic in the slow cooker. Gently place your bits of beef in the sauce, turning to coat. Cook on LOW for 4-6 HOURS (if you chose thin strips, start checking the doneness of your meat at the four hour mark, leave it in for up to six hours -or longer, for the cubes of beef. If you leave it in too long, you will wind up with shredded beef – which is also fine, it just depends on how you prefer your beef).
When it is done, whisk together the sauce and cornstarch to create a slurry, pour it back into the slow cooker, stirring well. Cook on LOW for an additional #) minutes to thicken up the sauce.
Toss in your broccoli florets in the last five minutes then serve hot over fresh, white rice!