Ingredients
Scale
- 2 lbs. beef chuck roast, sliced thinly across the grain
- 1 cup beef stock, or beef broth
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tsp. sesame oil
- 3 cloves garlic, minced
- 1 tsp. dried ground ginger, or 1 tbsp. fresh grated
- ¼ cup cornstarch
- 12 oz. broccoli florets, about 3 cups
Instructions
- In a medium-sized bowl, whisk together the beef stock, soy sauce, brown sugar, sesame oil, garlic, and ground ginger.
- Place the sliced beef in the bottom of the slow cooker and pour the sauce over it. Toss the beef slices to coat with the sauce.
- Cook on HIGH for 3 hours or LOW for 5-6 hours until the beef is tender and cooked through.
- Remove ¼ cup of the sauce from the slow cooker and combine it with the cornstarch in a separate bowl. Return this mixture to the slow cooker and mix.
- Add the broccoli florets to the slow cooker and cook on HIGH for another 30 minutes or until the broccoli is tender and the sauce thickens.
Notes
For more flavor, you can add sliced onions or bell peppers to the beef.
Serve over rice or noodles to soak up the delicious sauce.
Adjust the level of sweetness by varying the amount of brown sugar.
- Prep Time: 10 minutes
- Cook Time: 190 minutes
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 11g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg