Ingredients:

  • 2 lbs beef chuck roast, trimmed and sliced into 1-inch strips
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup beef bone broth
  • 1/4 cup honey
  • 2 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp red pepper flakes
  • 4 cups fresh broccoli florets
  • 3 tbsp cornstarch
  • 3 tbsp water
  • 1 tbsp toasted sesame seeds for garnish
  • 2 stalks green onions, sliced

Instructions:

  1. In the crock pot, combine the soy sauce, beef bone broth, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes.
  2. Add the beef strips to the liquid and toss until every piece is fully coated in the marinade.
  3. Cover and cook on Low for 4 hours, until the beef is fork-tender.
  4. In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the slow cooker.
  5. Add the fresh broccoli florets on top of the beef. Cover and cook for an additional 20-30 minutes until the sauce has thickened to a glossy sheen and the broccoli is crisp-tender.
  6. Garnish with toasted sesame seeds and sliced green onions before serving.