Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup coconut sugar
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 2 cups broccoli florets
  • 2 stalks green onions, sliced
  • 1 tbsp sesame seeds
  • 1 tbsp water

Instructions:

  1. Pat the beef cubes dry with paper towels. Note: Dry meat coats better with starch
  2. In a large bowl, toss the beef with 2 tablespoons of cornstarch, salt, and pepper until every piece is lightly coated.
  3. Place the coated beef into the slow cooker.
  4. In a separate bowl, whisk together the soy sauce, coconut sugar, rice vinegar, minced ginger, garlic, and sesame oil.
  5. Pour the sauce evenly over the beef.
  6. Cover and cook on Low for 7-8 hours or High for 4 hours until the beef is fork tender.
  7. Stir in the broccoli florets during the last 30 minutes of cooking. Note: This prevents them from turning into mush
  8. Whisk together 1 tablespoon of cornstarch and 1 tablespoon of water to create a slurry.
  9. Stir the slurry into the slow cooker on high heat for 10–15 minutes until the sauce thickens into a mahogany glaze.
  10. Garnish with sliced green onions and sesame seeds before serving.