1 ½lbsbeef chuck, thinly sliced and chopped into 2 inch pieces
1cupbeef bone broth
½cuplow sodium soy sauce
⅓cupdark brown sugar
¼cuphoisin sauce
2tablespoonsesame oil
1tablespoonsriracha
4green onions, diced
4garlic cloves, minced
1inchfresh ginger, grated
4cupsbroccoli florets
2tablespooncornstarch + 4 tablespoon cold water
¼cuptoasted sesame seeds
1cupuncooked Jasmine rice
Instructions
In a large crockpot, add the steak, beef broth, soy sauce, brown sugar, hoisin sauce, sesame oil, green onions, garlic, and ginger. Cover and cook on low for 4 hours or on high for 2-3 hours. 30 minutes before serving, whisk cornstarch and water until dissolved in a small bowl and add to slow cooker. Stir in broccoli and cover and cook for another 20 minutes to allow sauce to thicken and broccoli to cook.
Meanwhile, cook 1 cup jasmine rice according to instructions.
Taste and season with salt if desired and add more beef broth if you need to thin the sauce. Serve with toasted sesame seeds and green onions.
Notes
Be consistent with slicing the beef thinly so it cooks evenly and isn't tough.
If you like some heat, add more sriracha or use crushed red pepper flakes.
Fresh broccoli is best for this recipe, but you can use frozen in a pinch.