Two things happen at the end of this recipe and both of them matter. The broccoli goes in with thirty minutes left, and the cornstarch slurry goes in with fifteen — that late double-finish is what produces bright green florets under a dark glossy glaze.
Everything before that is a single loading step. The beef, broth, soy, brown sugar, sesame oil, garlic and ginger all go in cold and cook together for about three and a half hours.
Why This Recipe Works
- Slicing the beef thinly against the grain means it stays tender in strips rather than needing to be braised to shreds.
- A third of a cup of soy against a quarter cup of brown sugar is the balance that gives the glaze its colour without turning it sweet.
- Adding the broccoli in the last half hour cooks it through while it is still firm and green.
- The slurry goes in last so the glaze thickens around the finished ingredients rather than being cooked out over hours.
Ingredient Notes
- Flank steak or sirloin
- A pound and a half, thinly sliced against the grain. Strips are part of the dish — do not cube it.
- Broccoli florets
- Four cups, held back until the last thirty minutes.
- Fresh ginger
- A tablespoon, grated. It goes in at the start and mellows across the cook.
How to Make It
Load and cook
Add the sliced beef, broth, soy sauce, brown sugar, sesame oil, garlic and ginger to the slow cooker. Cover and cook on Low for about 3 1/2 hours.
Broccoli late, then the glaze
Add the broccoli for the final 30 minutes so it stays bright green. Stir together the cornstarch and cold water and add it for the final 15 minutes to make a dark, glossy glaze.
Serve
Serve over white rice and finish with sesame seeds.
The Last Thirty Minutes
Almost everything goes in at the start. What separates this from a dull brown stir-fry is the two things that go in near the end, and when.
Hour 0
Sliced beef, beef broth, soy sauce, brown sugar, sesame oil, garlic, ginger
Everything for the braise, in cold, on LOW.
About 3 hours in
Nothing - the beef is tender and the liquid is thin and dark
This is the point the recipe would be ruined by having added the broccoli earlier.
30 minutes remaining
4 cups broccoli florets
Long enough to cook through, short enough to stay bright green and firm.
15 minutes remaining
2 tbsp cornstarch whisked with 2 tbsp cold water
Turns the thin cooking liquid into the dark glossy glaze that clings to the beef.
At the plate
1 tbsp sesame seeds, over rice
The rice is plated under, never cooked in the cooker.
Success Tips
- Chill the beef for twenty minutes before slicing if it is fighting you — firm meat cuts into cleaner strips.
- Set a timer for the thirty-minute mark. Broccoli added even an hour early loses its colour.
- Mix the slurry with cold water, not warm, or it will clump before it reaches the pot.
Serving Ideas
Four servings over plated white rice, finished with sesame seeds. No carrot, chilli or noodles.
Frequently Asked Questions
Can I add the broccoli at the start?
No. A full slow-cooker cycle turns it olive and soft. Thirty minutes at the end is the whole point.
Can I use stew beef cubes?
The recipe is built on thin strips cut against the grain, and that is how the finished dish reads.
Can I add carrot or chilli?
Neither is part of this recipe, and nor are noodles.
