Ingredients

• 1 cup beef broth
• 1/2 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 pound boneless, beef chuck roast, sliced into thin strips
• 2 tablespoons cornstarch
• Frozen broccoli florets (as many as desired)
• Rice, cooked (for serving)

Directions

1. Add the beef broth, soy sauce, brown sugar, sesame oil and garlic to the insert of the crockpot; whisk together to combine.

2. Add slices of beef in the liquid and toss gently to coat. Cook on low 4-6 hours, until beef is completely cooked but does not shred when touched with a fork. Leave everything in the crockpot.

3. In a small bowl, whisk together cornstarch and 4 tablespoons of the cooking liquid. Add cornstarch mixture back into the crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce. During the last 15 minutes of cooking, add in the broccoli to heat through.

4. Serve hot over rice.

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