I love making meals in my crockpot. Let's face it: it is SO easy. I just stick it in there and (usually) don't have to worry about it.

Clark said this is his new favorite. I had to create a human shield to the food to make sure we had some leftovers as I planned. So, be warned.

Ingredients:

- 1 lb. stew meat (or boneless beef chuck roast sliced into thin strips)
- 1 C beef broth
- 1/2 C low sodium soy sauce
- 1/3 C brown sugar
- 1 tbsp sesame oil
- 4 garlic cloves, minced
- 2 tbsp cornstarch
- 4 tbsp sauce (from the crockpot after dish is cooked)
Frozen broccoli florets (I used about 2 cups)
White, Jasmine, or Brown Rice, cooked (I used brown)

You can also make fried rice to go with it! Check out a recipe here.

Directions:

- In your crockpot, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic. Gently place your beef on top of the liquid, then toss to coat.
- Turn the crockpot on low and cook for four to five hours, or high for two to three. This depends on your crockpot, so check on it near the end. Mine took about 2.5 hours.
- When it's done, in a small bowl, whisk together your cornstarch and 4 tbso if sauce to create a slurry. Pour into the crockpot and stir to mix well.
- Add your broccoli florets (after the slurry), and cook on low for another 30 minutes to thicken up the sauce and cook your broccoli.

Serve over rice. Prepare to be amazed.

This recipe was adapted from Table for Two Blog.

Want more oriental dishes? Check these recipes out!

Crockpot Teriyaki Chicken

[Baked] Sweet & Sour Chicken

[Easy] Mongolian Beef