Ingredients
- 2 lb beef chuck roast or flank steak, thinly sliced across the grain
- 1 cup low sodium beef broth
- 1/2 cup low sodium soy sauce or tamari
- 1/3 cup packed light brown sugar or 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1/4 tsp red pepper flakes, optional
- 4 cups broccoli florets (about 1 lb), fresh or thawed frozen
- 3 tbsp cornstarch
- 3 tbsp cold water (for slurry)
- 1 to 2 tsp toasted sesame seeds, for serving
Equipment
- 5–6 qt slow cooker
- mixing whisk
- steamer basket or saucepan
- meat thermometer
Method
- Whisk broth, soy sauce, brown sugar, vinegar, sesame oil, garlic, ginger, and red pepper flakes in a 5–6 qt slow cooker.
- Add sliced beef and stir to coat. Cook 3 hours on High or 4–5 hours on Low until tender and the beef is at least 145°F internal.
- Steam broccoli until crisp tender. Stir cornstarch with water, then whisk into the cooker. Cook on High 10 minutes to thicken.
- Fold in broccoli. Sprinkle sesame seeds. Serve over rice or noodles.
Nutrition
Calories: 390kcalCarbohydrates: 17gProtein: 33gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 930mgPotassium: 720mgFiber: 3gSugar: 10gVitamin A: 750IUVitamin C: 60mgCalcium: 90mgIron: 3mg
Notes
Instant Pot: Cook beef and sauce 10 min High Pressure, quick release. Add slurry on Sauté to thicken, then stir in broccoli. Stovetop: Simmer beef and sauce covered 45–60 minutes until tender, thicken with slurry, add broccoli. Gluten-free: Use tamari and GF cornstarch. Budget tip: Chuck roast is cheaper than flank and gets very tender in the slow cooker.
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