Slow Cooker Beef and Broccoli for 2

By rhodges8

Ingredients

• 1 cup beef consumme or beef broth
• 1/2 cup low sodium soy sauce
• 1/3 cup dark brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• Frozen broccoli florets (as many as desired I believe I used almost 3 cups)
• 2 tbsp cornstarch or arrowroot powder
• 4 tbsp of liquid from slow cooker
• Cooked white rice

Preparation

Step 1

In the insert of the crockpot, whisk together beef consume or stock, soy sauce, dark brown sugar, sesame oil, and garlic.
Gently place your slices of beef in the liquid and toss to coat.

Turn crockpot on low and cook for 4-6 hours. See notes below.

When done, in a small bowl, whisk together cornstarch and cooking liquid, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce. Please see notes if your sauce does not thicken.
Toss in your broccoli florets then serve hot over white rice.

Recipe Notes

Note about cooking time: Your crockpot may differ in temperature than mine, I suggest cooking this for 4 hours on your first go-round of this dish. 6 hours in the crockpot seems to be giving a lot of people "shredded" beef instead of slices, so decrease cooking time by 2 hours and go from there. Mine turned out fine with 6 hours.

If you are using frozen broccoli florets, you do NOT need to defrost them prior to putting them in the slow cooker. You add them in at the same time as you add the cornstarch mixture. As stated in the instructions, after you add the cornstarch mixture, you cook for 30 more minutes. This should be more than enough time to cook and defrost your broccoli florets.

If you're using fresh broccoli, you do NOT need to steam them prior to putting them in the crockpot. You add them in at the same time as you add the cornstarch mixture. Since you cook an additional 30 minutes, this will ensure that your fresh broccoli will be cooked through.