Ingredients:

  • 1.75 lbs beef chuck roast, sliced against the grain into 2-inch strips
  • 1 cup low-sodium beef bone broth
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup honey
  • 2 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 large heads broccoli, cut into bite-sized florets
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Cut 0.8 kg (1.75 lbs) of chuck roast against the grain into 2 inch strips.
  2. In the slow cooker, combine 240 ml (1 cup) bone broth, 120 ml (0.5 cup) soy sauce, 60 ml (0.25 cup) honey, 30 ml (2 tbsp) sesame oil, minced garlic, and grated ginger.
  3. Add the beef strips to the liquid and stir until every piece is coated and submerged.
  4. Cover and cook on LOW for 6 hours. The beef should be tender enough to break with a spoon.
  5. While the beef cooks, cut 2 large heads of broccoli into bite-sized florets.
  6. In a small bowl, whisk 30 ml (2 tbsp) cornstarch with 45 ml (3 tbsp) cold water until smooth and milky.
  7. Stir the slurry into the slow cooker. Turn the setting to HIGH for 15 minutes until the sauce bubbles and thickens.
  8. Fold in the broccoli florets. Cover and cook for another 15 to 20 minutes until the broccoli is vibrant green and tender.
  9. Give everything a gentle toss to coat the broccoli in the mahogany glaze.
  10. Ladle over rice or noodles until the steam carries the scent of sesame through the room.