Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • ½ tsp red pepper flakes (optional, for a kick)
  • ¼ cup (60ml) low-sodium soy sauce
  • ¼ cup (60ml) brown sugar, packed
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
  • ½ cup (120ml) beef broth
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • Cooked white rice, for serving (optional)
  • Sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)

Instructions:

  1. Heat vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pan. This gives a deeper flavour.
  2. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and ginger; cook for 1 minute more.
  3. Transfer the seared beef and sautéed aromatics to the slow cooker.
  4. In a separate bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, and beef broth.
  5. Pour the sauce over the beef in the slow cooker.
  6. Cover and cook on Low for 4-6 hours or on High for 2-3 hours, or until the beef is very tender.
  7. During the last 30 minutes of cooking, stir in the broccoli florets. Cook until broccoli is crisp-tender.
  8. Serve hot beef and broccoli crockpot over cooked white rice, garnished with sesame seeds and green onions, if desired.