Ingredients:

  • 1.5 lbs (680g) beef chuck roast, cut into 1-inch cubes
  • 1 tbsp (15ml) vegetable oil
  • 1 medium yellow onion, chopped (about 1 cup / 115g)
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • 1/2 tsp red pepper flakes (optional, for a bit of a kick)
  • 1/4 tsp black pepper
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/4 cup (60ml) beef broth (low sodium preferred)
  • 1/4 cup (50g) packed brown sugar
  • 2 tbsp (30ml) rice vinegar (or apple cider vinegar)
  • 1 tbsp (15ml) sesame oil
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 large head of broccoli, cut into florets (about 4 cups / 450g)
  • 1 tbsp (15ml) water

Instructions:

  1. Heat oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides. This adds flavour but can be skipped for even easier prep.
  2. Place seared beef (or unseared beef) in the slow cooker. Add chopped onion, minced garlic, ground ginger, red pepper flakes (if using), and black pepper.
  3. In a separate bowl, whisk together soy sauce, beef broth, brown sugar, rice vinegar, and sesame oil. Pour the sauce over the beef.
  4. Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, or until the beef is tender.
  5. About 30 minutes before serving, add broccoli florets to the slow cooker. Pour 1 tbsp water over the broccoli. Cover and let it steam in the cooker.
  6. In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker and stir well. Cook on high for 10-15 minutes, or until the sauce has thickened.
  7. Serve hot over rice or noodles. Garnish with sesame seeds and sliced green onions, if desired.