Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 4 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 4 cups broccoli florets
  • 1 large red bell pepper, sliced into strips
  • 2 tbsp sesame seeds
  • 2 stalks green onions, sliced
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Place the cubed beef chuck into the bottom of the slow cooker.
  2. In a small bowl, whisk together the low-sodium soy sauce, water, honey, sesame oil, ginger, garlic, and red pepper flakes.
  3. Pour the sauce mixture over the beef, ensuring every piece is evenly coated.
  4. Cover and cook on Low for 7–8 hours or High for 4 hours until the beef is tender.
  5. Mix 1 tbsp cornstarch with 1 tbsp cold water to create a slurry, then stir it into the slow cooker.
  6. Fold in the broccoli florets and sliced red bell pepper.
  7. Cover and cook on High for an additional 20–30 minutes until the vegetables are tender-crisp and the sauce has thickened.
  8. Turn off the heat and sprinkle with toasted sesame seeds and freshly sliced green onions before serving.