Ingredients:

  • 1.5 lbs beef chuck roast, sliced into thin 2-inch strips
  • 2 tbsp cornstarch
  • 0.5 tsp cracked black pepper
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup beef bone broth
  • 0.25 cup brown sugar, packed
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups fresh broccoli florets

Instructions:

  1. Cut the 1.5 lbs chuck roast into thin 2 inch strips, making sure to cut across the grain. Note: Cutting across the grain shortens the muscle fibers, making the meat easier to chew.
  2. Toss the beef strips with 2 tbsp cornstarch and 0.5 tsp black pepper in a bowl until every piece is matte and white.
  3. Whisk together 0.5 cup soy sauce, 0.33 cup beef bone broth, 0.25 cup brown sugar, 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated ginger.
  4. Place the coated beef into the bottom of the crock pot in a relatively even layer.
  5. Pour the soy sauce mixture over the beef until the meat is mostly submerged.
  6. Cover and cook on LOW for 4 hours until the beef is tender when pierced with a fork.
  7. About 20 to 30 minutes before serving, add the 4 cups of broccoli florets on top of the beef.
  8. Once the broccoli is vibrant green and tender crisp, stir everything together to coat the veggies in the thickened sauce.
  9. Let the dish sit for 5 minutes with the lid off until the sauce thickens to a glossy glaze.