Beef Broccoli

• 1/4 cup beef broth
• 1 tbsp cornstarch
• 2 tbsp white wine
• 2 tbsp apple cider vinegar
• 2 tbsp soy sauce
• 2 tsp olive oil
• 2 tsp minced garlic
• 1/2 teaspoon crushed red pepper flakes
• 1.5 pounds chuck steak (bought 4 blade roasts for 6 meals)
• 1 cup broccoli florets

1. IN EACH BAG- Whisk together 1/4 cups beef broth, 1 tablespoon cornstarch, 2 tablespoons white wine, 2 tablespoons apple cider vinegar. 2 tablespoons soy sauce, 2 teaspoons olive oil, 2 teaspoons minced garlic, 1/2 teaspoons crushed red pepper flakes. Add mixture plus one and a half pounds chuck steak, cut into strips, to a gallon sized freezer bag. Freeze 1 cup broccoli florets in a separate bag.
2. TO COOK- Thaw beef/marinade bag , but not broccoli. Cook beef mixture in crock pot for 6-8 hours on low or 4-5 hours on high. Add frozen broccoli for the last hour of cooking.
3. TO SERVE- Serve over warm brown rice and garnish with sesame seeds.

beef broth, cornstarch, white wine, apple cider vinegar, soy sauce, olive oil, garlic, red pepper, chuck steak, broccoli florets

Taken from www.epicurious.com/recipes/member/views/beef-broccoli-52582101 (may not work)