Ingredients:

  • 1.5 lbs beef chuck roast, cut into 1-inch strips
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup beef bone broth
  • 3 tbsp honey
  • 2 tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 lb fresh broccoli florets
  • 3 tbsp cornstarch
  • 0.25 cup cold water

Instructions:

  1. Place the beef chuck strips into the bottom of the slow cooker.
  2. In a small mixing bowl, whisk together the low-sodium soy sauce, beef bone broth, honey, sesame oil, minced garlic, and grated ginger.
  3. Pour the sauce mixture over the beef and toss to ensure every piece is thoroughly coated.
  4. Cover and cook on Low for 5–6 hours (or High for 3–4 hours) until the beef is tender.
  5. 30 minutes before serving, whisk the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the slow cooker liquid.
  6. Add the fresh broccoli florets on top of the beef. Cover and cook for an additional 20–30 minutes until the sauce has thickened to a glossy glaze and the broccoli is crisp-tender.