Description
Tender chunks of beef with bites of zucchini in an easy stir fry sauce.
Ingredients
Scale
- 1 Tbsp canola oil
- 1 lb beef stew meat or chuck roast cut into bite size pieces
- 1/2 cup chicken broth or beef broth
- 1/4 cup low sodium soy sauce
- 2 Tbsp rice vinegar
- 1/2 tsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 2 Tbsp cornstarch + 2 Tbsp cold water
- 2 small zucchinis (I used one green and one yellow), sliced
- 1 Tbsp sesame seeds
Instructions
- Heat a pan over medium high heat. Add in the canola oil. Add in the beef and brown on each side for about 2 minutes. Add the browned meat to the slow cooker.
- In a bowl stir together the broth, soy sauce, vinegar, sesame oil, sugar, garlic and ginger. Pour the mixture over the meat.
- Cover the slow cooker and cook on low for about 6 hours, or until beef is tender.
- Remove the lid. Turn slow cooker to high. In a small bowl stir together the cornstarch and water until smooth. Stir the mixture into the slow cooker. Stir the sliced zucchinis into the slow cooker. Let the sauce thicken and the zucchinis get soft for about 10 minutes.
- Serve and sprinkle each serving with sesame seeds.
Notes
To make gluten free: use gluten free broth and gluten free soy sauce or tamari
To make low carb: don’t thicken your sauce with the cornstarch
- Category: Beef
- Method: Slow Cooker
- Cuisine: Asian