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👨🍳 Instructions
1. Combine Sauce & Beef
In a medium bowl, whisk together the beef consommé, soy sauce, brown sugar, sesame oil, and minced garlic. Place sliced beef in the slow cooker and pour the sauce over, stirring to coat evenly.
2. Slow Cook
Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the beef is tender.
3. Thicken the Sauce
Once the beef is cooked, ladle about 2 tablespoons of the hot cooking liquid into a small bowl and let cool for a minute. Whisk in the cornstarch until smooth to create a slurry. Stir the slurry back into the slow cooker.
4. Add Broccoli & Finish
Add broccoli florets to the slow cooker, submerging them slightly in the sauce. Cover and cook on HIGH for 20–30 minutes, until broccoli is tender-crisp.
5. Serve
Spoon beef and broccoli over cooked rice. Garnish with sesame seeds or green onions if desired.
📝 Tips & Notes
- Slicing Beef: Partially freeze the beef for 30 minutes before slicing for easier, thinner cuts.
- Vegetable Texture: For crunchier broccoli, steam it separately and add just before serving.
- Make Ahead: The sauce can be mixed and refrigerated up to a day in advance.
- Gluten-Free Option: Use tamari instead of soy sauce and ensure your broth is gluten-free.
- Freezing: This dish freezes well for up to 3 months. Thaw in the refrigerator before reheating.
Enjoy your effortless, flavorful meal! 😊
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