Take Out Copycat: Chinese Beef and Broccoli

• 1-2 lb beef, thinly sliced  (flank steak is ideal, but any cut will work)
• 1 can beef broth or consomme
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• 1 bag frozen broccoli florets or 2 cups fresh broccoli
• 2 cups white or brown rice

Put the sliced beef in the bottom of the crock pot.  Mix together the broth, soy sauce, brown sugar, garlic and sesame oil.  Pour over the beef.  Cook on low 5-6 hours.

Remove 1/4 cup of the sauce from the crock pot and mix with the 2 tablespoons cornstarch.  Stir back into the Crock Pot.  Add the broccoli, stir again, and cook for another half an hour.

In the meantime, cook the rice.  Serve Chinese Beef and Broccoli over rice.

To make this as a freezer meal, mix the beef and sauce ingredients in a freezer bag.  Then put the broccoli in a separate gallon freezer bag and add the bag with the marinating meat.  Thaw before adding to the Crock Pot, or cook for an additional 2 hours on low.

*Note: This recipe makes 8 servings. You can half this recipe, but it will cook a little faster so keep your eye on the crock pot.

Label:  Thaw meat bag and cook on low for 5-6 hours.  Add broccoli a half hour before serving.  Serve over rice.