Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar, packed
  • 1 tbsp toasted sesame oil
  • 3 tbsp minced fresh ginger
  • 4 cloves garlic, minced
  • 3 cups broccoli florets, cut into bite-sized pieces
  • 2 large carrots, sliced into coins
  • 1 cup snap peas, trimmed
  • 3 stalks green onions, sliced into 1-inch pieces
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tsp toasted sesame seeds

Instructions:

  1. Combine the soy sauce, brown sugar, sesame oil, minced ginger, and garlic in the base of the slow cooker and stir until the sugar has mostly dissolved.
  2. Add the cubed beef chuck to the slow cooker and toss the meat until every piece is evenly coated in the sauce.
  3. Cover and cook on Low for 7 to 8 hours (or High for 4 hours) until the beef is tender and the sauce has reduced and darkened.
  4. Thirty to forty-five minutes before serving, stir in the sliced carrots and broccoli florets.
  5. During the final 15 minutes of cooking, fold in the snap peas and sliced green onions.
  6. Whisk together the cornstarch and cold water in a small bowl to create a smooth slurry, then stir the mixture into the slow cooker.
  7. Turn the heat to High for the final 10-15 minutes until the sauce transforms into a glossy, velvet-like glaze that clings to the beef.
  8. Garnish with toasted sesame seeds before serving.