Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated (fresh is best, obvs!)
  • 1/4 tsp red pepper flakes (optional, for a bit of a kick)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) beef broth (low sodium preferred)
  • 1/2 cup (120ml) soy sauce (low sodium)
  • 1/4 cup (60ml) brown sugar, packed
  • 2 tbsp cornstarch (cornflour to us Brits!)
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 large head broccoli, cut into florets (approx. 4 cups)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper. Sear beef in batches until browned on all sides. This step is optional but adds flavour.
  2. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and ginger and cook for another minute until fragrant.
  3. Transfer the seared beef, onions, garlic, and ginger to the slow cooker.
  4. In a separate bowl, whisk together beef broth, soy sauce, brown sugar, cornstarch, sesame oil, and rice vinegar until smooth.
  5. Pour the sauce mixture 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 time, stir in the broccoli florets. Cook until the broccoli is tender-crisp.
  8. Serve hot over rice or noodles. Garnish with sesame seeds and sliced green onions (spring onions) if desired.