Description
A low-sodium, flavor-packed dish of tender beef chuck roast simmered in a rich soy-garlic sauce with crisp broccoli. Ready in 3.5 hours with minimal effort, perfect for busy weeknights and Asian-American cuisine.
Ingredients
1 ½ lbs beef chuck roast (¼-inch strips)
1 cup low-sodium beef broth
½ cup low-sodium soy sauce
¼ cup dark brown sugar
1 tbsp sesame oil
3 tsp minced garlic
12 oz frozen broccoli florets (use fresh if available)
Instructions
Whisk 1 cup broth, ½ cup soy sauce, ¼ cup sugar, 1 tbsp oil, and 3 tsp garlic until blended
Add beef strips to the slow cooker and pour the sauce over
Toss meat to fully coat and press into the sauce
Cook on LOW for 2.5-3.5 hours
After 1 hour, remove ½ cup sauce, whisk with 2 tbsp cornstarch, and stir back in
30 minutes before done, add frozen broccoli
Cover and cook until broccoli is crisp-tender
Optional: Garnish with green onions before serving
Notes
Sirloin can be used for a leaner option
Use tamari instead of soy sauce for gluten-free
cornstarch can be replaced with arrowroot if preferred
Add frozen broccoli only in the final 30 minutes to preserve texture
- Prep Time: 10
- Cook Time: 210
- Category: trends
- Method: Slow Cooking
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving (varies)
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg