1 ½poundsbeef Flank, Sirloin, Ribeye or Filet Mignon Steak
1cupbeef stockor broth
½cupsoy sauce
¼cuplight brown sugar
3clovesgarliccrushed
3cupsbroccoli floretschopped
1Tablespooncornstarch
Instructions
Spray the basin of a 6 quart slow cooker with non-stick spray and add in the sliced beef.
In a small bowl, whisk together the beef broth, soy sauce, brown sugar and garlic. Pour the sauce over the beef.
Cover and cook on LOW for 4 hours.
Remove about ½ cup of broth from the slow cooker and whisk in the cornstarch. Return the mixture to the slow cooker and stir.
Add the broccoli to the slow cooker, cover, and cook an additional hour.
Serve warm over rice or noodles.
Notes
I recommend using a tender cut of beef such as flank, sirloin, ribeye, or tenderloin. Whichever you choose, slice thinly across the grain for the best texture.
Low sodium soy sauce can be used.
Frozen broccoli florets can be used in place of fresh.
Store leftovers covered in the fridge for up to 3 days.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.