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Add the 2 pounds of chuck roast, cut into thin strips, to the slow cooker.

In a separate measuring cup or bowl, combine the sauce ingredients: beef broth, soy sauce (or coconut aminos), brown sugar, sesame oil, and minced garlic cloves. Whisk these ingredients together thoroughly until well combined.

Pour the whisked sauce mixture over the beef in the slow cooker.

Stir the beef and sauce to ensure all pieces of meat are well-coated.

Place the lid on the slow cooker and cook on the 'low' setting for 3 hours.

After 2 and 1/2 hours of cooking, carefully remove the lid, give the contents a quick stir, and taste a piece of the beef to check for doneness.

Prepare a cornstarch slurry: In a small bowl or measuring cup, whisk together the 4 tablespoons of water and 2 tablespoons of cornstarch until smooth. (For a thicker sauce, you may use up to 4 tablespoons of cornstarch).

Pour the cornstarch slurry into the slow cooker with the beef and sauce.

Add the broccoli florets to the slow cooker.

Stir all ingredients together again to combine the cornstarch slurry and broccoli with the beef and sauce.

Replace the lid and continue cooking on the 'low' setting for an additional 30 minutes, or until the broccoli is tender-crisp and the sauce has thickened.

Once cooked, serve the beef and broccoli hot over a bed of prepared rice.

Garnish with sesame seeds before serving.


Add the 2 pounds of chuck roast, cut into thin strips, to the slow cooker.

In a separate measuring cup or bowl, combine the sauce ingredients: beef broth, soy sauce (or coconut aminos), brown sugar, sesame oil, and minced garlic cloves. Whisk these ingredients together thoroughly until well combined.

Pour the whisked sauce mixture over the beef in the slow cooker.

Stir the beef and sauce to ensure all pieces of meat are well-coated.

Place the lid on the slow cooker and cook on the 'low' setting for 3 hours.

After 2 and 1/2 hours of cooking, carefully remove the lid, give the contents a quick stir, and taste a piece of the beef to check for doneness.

Prepare a cornstarch slurry: In a small bowl or measuring cup, whisk together the 4 tablespoons of water and 2 tablespoons of cornstarch until smooth. (For a thicker sauce, you may use up to 4 tablespoons of cornstarch).

Pour the cornstarch slurry into the slow cooker with the beef and sauce.

Add the broccoli florets to the slow cooker.

Stir all ingredients together again to combine the cornstarch slurry and broccoli with the beef and sauce.

Replace the lid and continue cooking on the 'low' setting for an additional 30 minutes, or until the broccoli is tender-crisp and the sauce has thickened.

Once cooked, serve the beef and broccoli hot over a bed of prepared rice.

Garnish with sesame seeds before serving.
