Ingredients:

  • 1.5 lbs (680g) beef chuck, cut into 1-inch cubes
  • 1 tbsp (15ml) vegetable oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, peeled and minced
  • ½ cup (120ml) low-sodium soy sauce
  • ¼ cup (60ml) brown sugar, packed
  • 2 tbsp (30ml) cornstarch
  • ¼ cup (60ml) cold water
  • 1 tbsp (15ml) sesame oil
  • 1 head broccoli, cut into florets
  • Cooked rice, for serving
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions:

  1. Heat vegetable oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides.
  2. Place seared beef, chopped onion, minced garlic, and minced ginger in the slow cooker.
  3. In a separate bowl, whisk together soy sauce, brown sugar, and sesame oil. Pour over the beef mixture in the slow cooker.
  4. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the beef is tender.
  5. In a small bowl, whisk together cornstarch and cold water to form a slurry. Pour into the slow cooker during the last 30 minutes of cooking, stirring to combine.
  6. Add broccoli florets to the slow cooker during the last 30 minutes of cooking, or until they are crisp-tender.
  7. Serve over cooked rice, garnished with sesame seeds and sliced green onions, if desired.