- 2 tsp canola oil
- 1 1/2 lbs beef chuck roast, cut into strips
- 3 garlic cloves, minced
- 1 cup beef broth
- 1 1/2 Tbsp sesame oil
- 1/3 cup brown sugar
- 1/2 cup low sodium soy sauce or tamari
- 2 Tbsp cornstarch
- 2 Tbsp water
- 1 lb bag frozen broccoli
- Heat up a pan over medium high heat and add in the canola oil. Brown one side of each of the strips of beef for one minute. Add them into the slow cooker. Quickly saute the garlic in the pan for one minute. Add it to the slow cooker.
- Stir the broth, sesame oil, brown sugar and soy sauce into the slow cooker. Cover and cook on low for 8 hours.
- In a small bowl stir together the cornstarch and water. Stir the mixture into the slow cooker. Turn the slow cooker to high. Let the sauce thicken without the lid for about 20 minutes.
- Meanwhile, add broccoli to a colander and run hot water over it. When sauce is thickened, stir in the broccoli. Let it heat through.
- Serve broccoli, beef and sauce over noodles or rice. Garnish with sesame seeds.
Beef: I have used beef stew meat when I’ve made this but I actually prefer buying a chuck roast and cutting it into strips. That way I know all the beef is from the same cut of beef and will cook evenly. I like cutting my chuck roast into strips when it is partially frozen. It’s easier to manipulate when it’s just a little frozen.
Broccoli: I used a bag of frozen broccoli when I made this recipe. The reason? It’s already cut up and ready to go. You can use fresh broccoli, if you prefer. But you’ll have to lightly steam the broccoli before adding it into the slow cooker.
Soy sauce: I prefer to use a low sodium soy sauce or a Tamari when I make this slow cooker beef and broccoli. Regular soy sauce seems too salty to me.
What to serve it with? When I made this slow cooker beef and broccoli I decided to serve it with cooked ramen noodles (unseasoned) instead of rice. The kids really liked that. Really you could do either.
- Category: Beef
- Method: Slow Cooker