This is a good recipe to just set up in the slow cooker in the morning and have a tasty dinner by the evening! Sweet and savory beef is nicely complimented by crunchy broccoli.
Low – 2/5 stars
Around 6 bowls
8 hours (in the slow cooker)
1 cup beef broth
1/2 cup soy sauce
1/2 cup brown sugar
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon ginger powder
1 teaspoon Sriracha
1/2 teaspoon onion powder
1/2 teaspoon black pepper
Sesame seeds for garnish
Green onions, sliced thin for garnish
2 large broccoli crowns, cut into small pieces
3 lbs boneless beef chuck roast, cut into cubes (My grocery stores sells values packs of beef marked for stew that also works well here)
Based on this recipe from Damn Delicious.
- In a medium bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger powder, Sriracha, onion powder, and pepper.
- Place the cubed beef into a slow cooker. Stir in the beef broth mixture from your bowl. Cover and cook on low for 7-8 hours or high for 3-4 hours.
- Once you’re ready to eat, you can cook the broccoli. Heat 2 tablespoons olive oil in a pan or skillet over medium heat. Add broccoli into the pan and season with salt and pepper. Stir occasionally until the broccoli turns a deeper shade of green and you start to see browning on the broccoli. (I like mine fairly crunchy)
- Use a slotted spoon to get the beef out of the slow cooker. Serve beef over rice with broccoli and garnish liberally with green onions and sesame seeds.