Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 tsp red pepper flakes
  • 4 cups fresh broccoli florets
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 2 stalks green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Place the 2 lbs of cubed beef into the bottom of a 6-quart slow cooker.
  2. In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 1/3 cup honey, 2 tbsp apple cider vinegar, 3 cloves minced garlic, 1 tbsp grated ginger, and 1/4 tsp red pepper flakes.
  3. Pour the teriyaki mixture over the beef, stirring gently to ensure every piece is evenly coated.
  4. Cover the slow cooker with the lid and set to High for 6 hours (or Low for 8 hours). Cook until the beef is velvety and yields easily to a fork.
  5. About 30 minutes before serving, whisk 2 tbsp cornstarch and 3 tbsp water in a small cup until smooth, then stir the slurry into the hot liquid in the slow cooker to create a glossy glaze.
  6. Stir in 4 cups of fresh broccoli florets during the final 30 minutes of cooking to ensure they remain bright green and crisp-tender.
  7. Use a thermometer to ensure the beef reaches a safe internal temperature of 145°F (63°C), then let it rest for 3 minutes.
  8. Turn off the heat and stir in 2 stalks of sliced green onions and 1 tbsp toasted sesame seeds just before serving.