One of my most favorite Chinese sides growing up was beef and broccoli. I was unlike most children because I loved broccoli and I still do. I found this recipe for beef broccoli and after making it, I found that it was an exact replica of Chinese restaurant quality of Beef broccoli. It’s an easy recipe and it is great to eat restaurant like food in the comfort of our own home and with knowing the exact ingredients in the recipe.
Ingredients
1 lb. boneless beef chuck roast, sliced into thin strips
1 cup beef consumme or beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 Tbsp sesame oil
3 garlic cloves, minced
4 Tbsp cornstarch
4 Tbsp cooled sauce (from the slow cooker after being cooked)
Fresh broccoli florets (as many as desired)
Hot cooked rice
Directions:
- In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
- Gently place your slices of beef in the liquid and toss to coat. Turn slow cooker on low and cook for 4 hours.
- When done, remove 4 Tbsp of cooked sauce and in a small bowl whisk in the cornstarch to create a slurry. Pour slurry into the slow cooker, stir to mix well. Toss in the broccoli florets and stir to combine. Cook on low for an additional 30 minutes to thicken up the sauce and to cook broccoli.
- Once everything is cooked, serve hot over white rice. Enjoy!
Adapted from BS Recipes
