Ingredients:

  • 2 lbs beef chuck roast, thinly sliced against the grain
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup beef bone broth
  • 0.33 cup light brown sugar, packed
  • 1 tbsp toasted sesame oil
  • 0.25 tsp red pepper flakes
  • 4 cups fresh broccoli florets
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1 tsp toasted sesame seeds
  • 2 tbsp sliced green onions

Instructions:

  1. Place the sliced beef chuck into the bottom of a 6-quart slow cooker.
  2. In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Pour the mixture over the beef.
  3. Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours until beef is tender.
  4. In a small bowl, whisk 3 tbsp cornstarch with 3 tbsp cold water to create a slurry. Stir the slurry into the slow cooker liquid.
  5. Add the fresh broccoli florets on top of the beef. Cover and cook for an additional 20–30 minutes until the sauce has thickened and the broccoli is crisp-tender.
  6. Garnish with toasted sesame seeds and sliced green onions before serving.