Ingredients:

1.5 to 2 pounds of beef chuck roast, sliced into thin strips

1 cup beef broth

1/2 cup low-sodium soy sauce

1/3 cup brown sugar, packed

1 tablespoon sesame oil

3 garlic cloves, minced

2 tablespoons cornstarch

2 tablespoons water

4 cups broccoli florets

Optional: Sesame seeds and sliced green onions for garnish

Cooked rice for serving

Instructions:

In a bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, and minced garlic.

Place the sliced beef in the slow cooker and pour the sauce over it. Stir to coat the beef evenly.

Cover the slow cooker and cook on low for 4-6 hours or until the beef is tender.

About 30 minutes before serving, mix cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker to thicken the sauce.

Add the broccoli florets to the slow cooker and gently stir to combine with the beef and sauce.

Cover and continue cooking for an additional 30 minutes to 1 hour or until the broccoli is tender-crisp.

Taste and adjust the seasoning if needed.

Serve the beef and broccoli over cooked rice. Garnish with sesame seeds and sliced green onions if desired.