Crockpot Ginger Beef

Slice beef into thin strips, about 1 1/2 inches long. Place in the crock pot along with broth, ginger, garlic, soy sauce and mirin.

Thinly slice the white-to-pale-green part of the scallions and add them to the pot. Chop the rest into 1-inch pieces and reserve.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Half an hour before serving, add the remaining scallions, water chestnuts, and bamboo shoots. Mix the cornstarch with water and stir into the pot. Cover and cook for half an hour.

Serve over rice and fresh steamed broccoli.