Crock Pot Broccoli Beef (or Chicken)

1 lb thin beef (I used 3 chicken breats)
1/2 cup soy sauce
4 Tbs. white wine (substitute chicken broth)
4 Tbs. apple cider vinegar
2 Tbs. brown sugar
4 tsp sesame oil
4 cloves smashed and chopped garlic
1/2 - 1 tsp crushed red pepper flakes
1 bag thawed broccoli florets (to add later)


Add the liquid to the crock pot.
Chop up your garlic, add to mixture.
Stir in spices.

Slice meat into thin strips and toss in the liquid and spice mixture to coat thoroughly.

Cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize.

AN HOUR BEFORE SERVING:
(OPTIONAL: Pour out liquid into saucepan. Turn on heat to medium and add some cornstarch, about 1/2 Tbs. at a time, letting it come to a boil between each addition, until you are satisfied with the consistency. Pour over the broccoli.)

Add entire bag of broccoli, cover and cook on high for another hour or so.

Stir gingerly to coat broccoli.

Serve over steamed rice.