Ingredients
- 1 1/4 cups beef broth
- 1/3 cup low-sodium soy sauce
- 5 tablespoons dark brown sugar
- 4 teaspoons sesame oil
- 4 cloves garlic minced
- 1 1/2 pounds beef chuck roast sliced into thin strips
- 2 1/2 tablespoons cornstarch
- 3 cups frozen broccoli florets
- Cooked white rice for serving (optional)
Instructions
- In a mixing bowl, whisk together beef broth, soy sauce, dark brown sugar, sesame oil, and minced garlic.
- Place the beef strips in the slow cooker and pour the mixed sauce over them, ensuring they are well coated.
- Cover the slow cooker and set to cook on low for 4-6 hours.
- Mix cornstarch with 1/4 cup of water and stir into the slow cooker. Add the frozen broccoli florets and cook for an additional 30 minutes.
- Serve the beef and broccoli hot over cooked white rice.
