Ingredients:

  • 2 lbs beef chuck or stew meat, cut into 1-inch cubes
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar, packed
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 lb fresh broccoli florets, cut into bite-sized pieces
  • 2 tbsp sesame seeds, toasted
  • 3 stalks green onions, sliced on a diagonal

Instructions:

  1. Place the cubed beef into the bottom of the slow cooker. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Pour the marinade over the beef, tossing gently to ensure every piece is coated. Cover and cook on Low for 7 hours until the beef is tender.
  2. About 30 minutes before serving, whisk the cornstarch and cold water in a small bowl until smooth. Stir 2-3 tablespoons of the hot liquid from the slow cooker into the slurry to temper it, then pour the entire mixture back into the pot. Stir well until the sauce becomes a glossy glaze.
  3. Fold in the fresh broccoli florets. Cover the pot and cook for an additional 15–20 minutes until the broccoli is bright green and fork-tender. Turn off the heat and garnish with toasted sesame seeds and sliced green onions.