- 1 pound boneless beef chuck roast, sliced into thin strips
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 2 tablespoons cornstarch
- 4 tablespoons sauce from the crock pot after being cooked
- Fresh broccoli florets (as many as desired)
- Hot cooked rice
There might be a few more crockpot recipes starting to show up on here within the next few months. I’ve made a pretty big decision to switch jobs AND go from working part-time to full time. I currently work in a NICU and will be starting a new position as an Operating Room nurse. It wasn’t easy to make the decision but it was time to make a change. I have worked for almost 6 years in an ICU/NICU setting. It really doesn’t seem like that amount of time, probably because half of that time was spent on maternity leave and not being able to work due to difficult pregnancies. I’ll be leaving my sister and best friend behind along with a lot of great people BUT will be joining my husband in the OR! My orientation for this position is six months long, including working five days a week. WHAT!? I can honestly say that I have not worked for more than 3-4 days in a row since, um, maybe high school summers?! After the six months my schedule will change to 3 days a week. I can handle that. With all of that being said… the crockpot will be my new friend. Tear.
Place beef in a crock pot. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. Add broccoli to the crock pot. Stir to combine. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken). Serve over hot cooked rice.