Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups (approx. 1 large head) broccoli florets
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, peeled and grated
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/4 cup (60ml) beef broth
  • 1/4 cup (50g) packed brown sugar
  • 2 tbsp cornstarch
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1/2 tsp red pepper flakes (optional, for a bit of a kick!)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper. Sear the beef in batches until browned on all sides (approx. 2-3 minutes per side).
  2. Place the seared (or unseared) beef in the slow cooker. Add garlic and ginger.
  3. In a separate bowl, whisk together soy sauce, beef broth, brown sugar, cornstarch, sesame oil, rice vinegar, and red pepper flakes (if using).
  4. Pour the sauce over the beef in the slow cooker.
  5. Cover and cook on low for 7-8 hours or on high for 4-6 hours, or until the beef is very tender.
  6. During the last 30 minutes of cooking, add the broccoli florets to the slow cooker. Cook until the broccoli is tender-crisp.
  7. Serve hot over rice, garnished with sesame seeds and green onions (if desired).