Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
  • 1 medium (150g) yellow onion, sliced
  • 4 cloves (12g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • ½ cup (120ml) low-sodium soy sauce
  • ⅓ cup (80ml) beef broth
  • ¼ cup (50g) brown sugar, packed
  • 2 tbsp (30ml) rice vinegar
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tsp (5g) black pepper
  • 8 oz (225g) cremini mushrooms, sliced
  • 3 cups (300g) broccoli florets
  • 2 tbsp (16g) cornstarch
  • 3 tbsp (45ml) cold water
  • 2 stalks (10g) green onions, sliced

Instructions:

  1. Place the cubed beef chuck, sliced onions, minced garlic, and grated ginger into the slow cooker.
  2. In a small bowl, whisk together the soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, and pepper. Pour the mixture over the beef, tossing gently to coat.
  3. Cover and cook on Low for 7-8 hours or High for 4 hours until the beef yields easily to a fork.
  4. Stir in the sliced mushrooms and broccoli florets. Cover and cook for an additional 30 minutes.
  5. Whisk the cornstarch and cold water in a small bowl until smooth. Stir the slurry into the slow cooker and cook on High for another 15 minutes until the sauce is thick and glossy.
  6. Garnish with sliced green onions before serving.