Crockpot Beef and Broccoli

INGREDIENTS:

For the Beef and Sauce:

Beef sirloin, flank steak, or chuck roast (1 ½ lbs, thinly sliced against the grain)

Beef broth (1 cup)

Low-sodium soy sauce (½ cup)

Brown sugar (¼ cup)

Sesame oil (2 tbsp)

Rice vinegar (2 tbsp)

Garlic (4 cloves, minced)

Fresh ginger (1 tbsp, grated)

Red pepper flakes (¼ tsp, optional, for a bit of heat)

For Thickening and Adding Broccoli:

Cornstarch (2 tbsp)

Water (2 tbsp)

Broccoli florets (4 cups, fresh or frozen)

DIRECTIONS:

1. Make the sauce first—get it outta the way
In a medium bowl, whisk together some beef broth, soy sauce, a spoonful of brown sugar, a splash of sesame oil and rice vinegar, garlic, ginger, and if you’re into a little heat, toss in some red pepper flakes. Give it a good mix.

2. Time to fill the crockpot
Lay your sliced beef right into the bottom. Pour that sauce all over—don’t just dump it, make sure everything’s got a little love. You want the meat to soak it all up while it cooks.

3. Let it do its thing
Put the lid on and cook it low and slow for about 5 to 6 hours. Or, if the clock’s not on your side, high for 2 to 3 hours works too. Either way, the beef should be nice and tender, falling apart when you poke it with a fork.

4. Thicken the sauce (this part matters)
Mix a little cornstarch with cold water in a small bowl—it should look like milk when you’re done. Stir that into the crockpot and crank it up to high if it’s not already. Give it another 20 to 30 minutes until the sauce thickens up a bit. You’ll see the difference …

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