Ingredients:

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

Instructions:

  1. Place the cubed beef chuck roast into the bottom of the slow cooker.
  2. In a small bowl, whisk together the low-sodium soy sauce, brown sugar, sesame oil, low-sodium beef broth, minced garlic, and ginger.
  3. Pour the sauce mixture over the beef, stirring gently to ensure every piece is coated.
  4. Cover and cook on Low for 7–8 hours or High for 4 hours until the beef is fork-tender (minimum internal temperature 145°F/63°C).
  5. Whisk the cornstarch and cold water in a small cup to create a smooth slurry.
  6. Stir the slurry into the slow cooker and set the heat to High.
  7. Once the sauce begins to thicken and look glossy, fold in the fresh broccoli florets.
  8. Cover and cook for an additional 20–30 minutes until the broccoli is tender-crisp and bright green.
  9. Garnish with sliced green onions and toasted sesame seeds immediately before serving.