Ingredients:

  • 1.5 lbs beef chuck roast, sliced into thin 2-inch strips
  • 1 cup low-sodium beef broth
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup brown sugar, packed
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 large heads of broccoli, cut into bite-sized florets
  • 3 tbsp cornstarch
  • 0.25 cup cold water

Instructions:

  1. Slice the beef chuck roast across the grain into thin 2-inch strips to ensure maximum tenderness.
  2. Place the beef strips into the slow cooker. In a separate bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger. Pour the mixture over the beef.
  3. Cover and cook on High for 4 hours (or Low for 6 hours) until the beef is fork-tender.
  4. 30 minutes before serving, whisk the cornstarch and cold water together in a small bowl to create a slurry. Stir the slurry into the slow cooker liquid to thicken.
  5. Add the fresh broccoli florets on top of the beef. Cover and continue cooking for the remaining 30 minutes until the broccoli is bright green and tender-crisp.