Ingredients
Scale
- 1 ½ pounds boneless beef chuck roast, cut into ¼-inch strips
- 1 cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- â…“ cup dark brown sugar
- 1 tablespoon sesame oil
- 3 teaspoons minced garlic (about 3 cloves)
- 2 tablespoons cornstarch
- 1 (12-ounce) bag frozen broccoli florets (about 3 cups)
Instructions
- Make the sauce by whisking beef broth, soy sauce, brown sugar, sesame oil, and garlic together in a medium bowl.
- Add beef strips to a 4–7-quart slow cooker and pour the sauce over, tossing to coat.
- Cook on LOW for 2.5–3.5 hours. About 1 hour before it’s done, remove ¼ cup of the sauce and whisk with cornstarch in a small bowl. Stir back into the slow cooker.
- At the final 30 minutes, add frozen broccoli and stir to combine. For softer broccoli, partially thaw it before adding, or add earlier in the cook time.
- Garnish with green onions and sesame seeds if desired. Serve with white rice.
Notes
- Updated June 6, 2025
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze up to 3 months. Thaw overnight in the fridge and reheat on the stove over medium heat.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian-Inspired