Ingredients:

  • 2 lbs beef chuck roast, trimmed and sliced into 2-inch strips
  • 1 cup low-sodium beef broth
  • 2/3 cup soy sauce
  • 1/3 cup dark brown sugar, packed
  • 1 tbsp toasted sesame oil
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 lb fresh broccoli florets
  • 3 tbsp cornstarch
  • 1/4 cup cold water
  • 1 tsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Trim the excess fat from the 2 lbs beef chuck roast and slice it into 2 inch strips, making sure to cut against the grain.
  2. In a medium bowl, combine 1 cup low sodium beef broth, 2/3 cup soy sauce, 1/3 cup dark brown sugar, 1 tbsp toasted sesame oil, 4 cloves minced garlic, and 1 tbsp grated ginger.
  3. Place the beef strips into the slow cooker and pour the sauce mixture over the top, stirring once to coat.
  4. Cover and cook on LOW for 6 hours until the beef is tender and pulls apart easily.
  5. In a small jar or bowl, whisk 3 tbsp cornstarch with 1/4 cup cold water until completely smooth.
  6. Stir the slurry into the slow cooker, gently moving the beef to incorporate the liquid.
  7. Place 1 lb fresh broccoli florets on top of the beef.
  8. Cover and cook for an additional 20 to 30 minutes until the broccoli is vibrant green and snap tender.
  9. Sprinkle with 1 tsp toasted sesame seeds and sliced green onions.
  10. Let the dish sit for 5 minutes with the lid off before serving; this allows the sauce to fully set.