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Teriyaki Beef and Broccoli Bowls
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds beef stew meat, cut into bite-sized pieces
  • 4 cups broccoli florets
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup beef broth
  • 2 tablespoons cornstarch
  • 3 cups cooked rice, for serving
  • 1 tablespoon sesame seeds, for garnish

Instructions
 

  • Place the beef stew meat in the slow cooker. In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and beef broth. Pour the mixture over the beef.
  • Cover and cook on low for 6 hours until the beef is tender.
  • In the final 30 minutes of cooking, stir the cornstarch with 2 tablespoons of water to make a slurry. Add it to the slow cooker along with the broccoli florets. Stir gently, then cover again to finish cooking.
  • Spoon the beef and broccoli mixture over bowls of cooked rice. Sprinkle with sesame seeds before serving.

Notes

Add the broccoli late so it stays bright and slightly crisp instead of turning mushy during reheating. If the sauce seems too thin after cooking, remove the lid for the last 15 minutes to let it thicken. Leftovers reheat best with a splash of water or broth to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl