Ingredients:

  • 2 lbs Beef Chuck Steak (Shoulder)
  • 1 Tbsp Sesame Oil (pure, for searing/flavour)
  • 1 tsp Ground Black Pepper
  • 1 cup Low-Sodium Soy Sauce (or Tamari)
  • ½ cup Beef Broth (low sodium)
  • ½ cup Brown Sugar (packed)
  • 2 Tbsp Fresh Ginger (finely grated)
  • 4 cloves Fresh Garlic (minced)
  • 2 Tbsp Rice Vinegar
  • ½ tsp Dried Red Pepper Flakes (optional)
  • 3 Tbsp Cornflour / Cornstarch
  • 3 Tbsp Cold Water
  • 4 cups Fresh Broccoli Florets (cut into bite-sized pieces)
  • 1 tsp Sesame Oil (to finish)

Instructions:

  1. Prep the Beef: Trim any large chunks of hard fat from the chuck steak. Slice the beef thinly across the grain into 1/4-inch (6 mm) thick strips. Season lightly with pepper. Place the sliced beef into the bottom of the slow cooker insert.
  2. Make the Sauce: In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, grated ginger, minced garlic, rice vinegar, and red pepper flakes (if using). Ensure the brown sugar is fully dissolved.
  3. Load the Cooker: Pour the prepared sauce evenly over the beef, ensuring all pieces are submerged.
  4. Cook: Cover the slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours, until the beef is fork-tender.
  5. Make the Slurry: About 10 minutes before serving, prepare the cornflour/cornstarch slurry by whisking 3 Tbsp cold water and 3 Tbsp cornflour together until smooth.
  6. Thicken the Sauce: Switch the slow cooker setting to HIGH. Stir the slurry slowly into the hot sauce in the slow cooker. Stir continuously for 2–3 minutes until the sauce has thickened to a glossy, syrupy consistency.
  7. Add the Broccoli: Add the fresh broccoli florets directly into the thickened sauce. Stir to coat. Cover and cook on HIGH for a further 5–7 minutes, or until the broccoli is bright green and crisp-tender.
  8. Serve: Stir in the final 1 tsp of sesame oil for an aromatic lift. Serve immediately over steamed rice.