1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef broth
1/2 cup soy sauce
1/3 cup dark brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 heads of broccoli, cut into florets
cooked white rice for serving
In your crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic. Gently place slices of beef in liquid and toss to coat. Cover and turn crockpot on low and cook for 6 hours.
When done, in a small bowl, whisk together cornstarch and 4 tablespoons of cooking liquid together to form a slurry. Pour into crockpot and stir well to combine. Add broccoli and stir to combine. Cover and cook on high for 30 minutes more. Serve over white rice.