Ingredients:

  • 1.5 lbs beef chuck roast or flank steak, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/2 cup low sodium beef broth
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp sriracha
  • 3 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 medium carrot, sliced into coins
  • 2 scallions, sliced for garnish
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Toss the thinly sliced beef with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a bowl. Let it sit for 10 minutes to velvet the meat.
  2. Transfer the marinated beef into the slow cooker. Pour the beef broth, 1/4 cup soy sauce, honey, vinegar, ginger, garlic, and sriracha over the meat. Stir gently to submerge the beef in the sauce.
  3. Cover and cook on High for 4 hours or Low for 7 hours until the beef is fork-tender.
  4. During the last 30–45 minutes of cooking, stir in the broccoli florets, sliced red bell pepper, and carrot coins.
  5. Mix 1 tbsp cornstarch with 2 tbsp cold water to create a slurry. Stir the slurry into the slow cooker and cover for another 10 minutes until the sauce thickens into a glossy glaze.
  6. Garnish with sliced scallions before serving.