Crock pot Beef with Broccoli {Freezer Meal}

This recipe is so easy and versatile with different vegetables. I’m thinking of trying sliced carrots next time. I also recommend doubling the ingredients if you want to have leftovers. It barely feeds four adults with no leftovers. This is a freezer recipe I adapted from Take-Out, Fake-Out in order to be a frozen crock pot meal for busy moms. I’m super excited to share how delicious and fresh it tastes with the broccoli. I hope you love it as much as we do. Grab several chuck roasts on sale and make this freezer meal. 

INGREDIENTS:

• 2 tbsp. cornstarch
• 1 cup beef beef broth
• 1/2 cup low sodium soy sauce
• 1/3 cup dark brown sugar
• 1 tbsp. sesame oil
• 4 garlic cloves, minced
• 1-2 lb. boneless, beef chuck roast, sliced into thin strips (I used a bottom round, partially frozen)
• Frozen or frozen broccoli florets, about 2 cups
• sesame seeds and red pepper flakes for garnish, optional

INSTRUCTIONS:

1. In a gallon size freezer bag, label the following directions: Beef and Broccoli, thaw 24 hours, crock on low for up to 6 hours. Add broccoli during the last hour.
2. Mix together cornstarch and beef broth in bag.
3. Add soy sauce, dark brown sugar, sesame oil, and garlic.
4. Gently place your slices of beef in the liquid and toss to coat.
5. Squeeze air out and freeze until ready to use.
6. Crock pot on low and cook up to 6 hours or 8 if frozen.
7. Toss in your broccoli florets the last cooking hour.
8. Serve over hot brown rice. Garnish with sesame seeds and crushed red pepper flakes

What is your favorite Chinese take meal?