This beef and broccoli recipe from Life In The Lofthouse reminds me of that particular moment. My family enjoyed a hot home cooked meal that night and it’s because of my mother and the crockpot! I have tried cooking this for my family and I am sure your family will enjoy this recipe too as much as mine did. It’s easy and it’s flavorful. The beef is made really tender by the crockpot, and the sauce is so amazing.
Our friend over at Life In The Lofthouse has this to say about the recipe:
“This Chinese take-out favorite is so easy to make at home, right in your crock pot. The tender beef simmers in a homemade sauce that is so incredibly flavorful. Throw in the broccoli the last 30 minutes and then dinner is ready to be devoured.”
Just always remember to throw in your broccoli during the last moment! I knew about that, but I almost always forget about that. One time, the broccoli ended up as part of the sauce because it’s been in there too long. I have long since learned my lesson.
Ingredients
2 lbs. Tyson sirloin steak or boneless beef chuck roast, sliced thin
1 cup College Inn beef broth
1/2 cup Kikkoman low sodium soy sauce
1/4 cup Domino brown sugar
1 Tablespoon Cookwell sesame oil
3 garlic cloves, minced
4 Tablespoons Argo cornstarch
4 Tablespoons water
1 (12 oz.) bag Green Giant frozen broccoli florets
Great Value White rice, cooked
Instructions
- In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
- Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 5 hours.
- When done, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the frozen broccoli over the beef and sauce. Gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
- Serve over warm white rice. Enjoy!
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this with a side dish of steamed vegetables, if you like.
Thanks again to Life In The Lofthouse for this amazing recipe.
