Ingredients:

  • 1.75 lbs beef chuck roast, fat trimmed and sliced into thin 2-inch strips
  • 1 cup low-sodium beef broth
  • 2/3 cup low-sodium soy sauce
  • 1/3 cup packed brown sugar
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 large heads broccoli, cut into bite-sized florets
  • 3 tbsp cornstarch
  • 1/4 cup cold water

Instructions:

  1. Thinly slice the beef chuck roast against the grain into 2-inch strips to ensure maximum tenderness.
  2. In a 6-quart slow cooker, whisk together the beef broth, low-sodium soy sauce, packed brown sugar, sesame oil, minced garlic, and grated ginger.
  3. Add the beef strips to the slow cooker and stir to ensure every piece is thoroughly submerged in the marinade.
  4. Cover and cook on Low for 6 hours until the beef is fork-tender.
  5. In a small bowl, whisk 3 tablespoons of cornstarch with 1/4 cup cold water to create a slurry. Stir the slurry into the slow cooker.
  6. Add the fresh broccoli florets on top of the beef. Cover and cook for an additional 20–30 minutes until the sauce has thickened into a glossy glaze and the broccoli is crisp-tender.
  7. Garnish with toasted sesame seeds and sliced green onions before serving over steamed rice.