Ingredients:

  • 2 lbs beef chuck roast, trimmed of excess fat and sliced into 2-inch strips
  • 1 cup low-sodium beef broth
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4.5 cups fresh broccoli florets
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Slice your 2 lbs beef chuck roast into 2 inch strips, going against the grain. Note: Slicing against the grain shortens the fibers, making the meat easier to chew.
  2. In a medium bowl, combine 1 cup low sodium beef broth, 0.5 cup low sodium soy sauce, 0.25 cup honey, 2 tbsp rice vinegar, and 1 tbsp toasted sesame oil.
  3. Stir in your 4 cloves of minced garlic and 1 tbsp grated fresh ginger until well incorporated.
  4. Place the beef strips into the slow cooker and pour the sauce over them, tossing once to coat.
  5. Cover and cook on LOW for 6 hours until the beef is tender and gives way easily.
  6. In a small jar, shake together 3 tbsp cornstarch and 3 tbsp cold water until no lumps remain.
  7. Stir the slurry into the hot liquid in the slow cooker. Note: The liquid must be hot for the starch to activate.
  8. Add your 4.5 cups fresh broccoli florets on top of the beef.
  9. Cover and cook on HIGH for 20-30 mins until the broccoli is bright green and the sauce is velvety.
  10. Turn off the heat and let it sit for 5 minutes before serving.