Ingredients
- 2 pounds stew beef, cut into pieces
- 4 tbsp cornstarch divided
- 1 tsp black pepper
- 1 tsp ground ginger
- 1/2 tsp salt
- 2- 10 ounce bags frozen broccoli florets
- 1/2 cup brown sugar
- 1 cup beef broth
- 1/2 cup low sodium soy sauce
- 2 tbsp cold water
Method
- In a small bowl mix together the salt, pepper, and ground ginger with 2 tablespoons of the cornstarch.
- To your crock pot add the beef and sprinkle over the cornstarch mixture. Stir to coat the beef in the cornstarch. This will help to thicken the sauce.
- Sprinkle in the brown sugar and add the beef broth and soy sauce. Give it a good mix.
- Cover and cook on low for 5 hours or on high for 2 1/2 hours.
- Whisk together the remaining cornstarch and cold water in a small bowl. Pour it into the crock pot and mix. Add the broccoli. Cover and cook another 30 minutes.
- Garnish with sesame seeds and green onion slices and serve over rice.
Nutrition
Notes
Nutrition information is provided as a courtesy and may vary depending on ingredients used.
- The sauce should be nice and thickened after cooking, but if it isn't thick enough, add some of the sauce to a small pot and bring to a boil. Let it reduce and return to the crock pot. Stir everything together.
- Make sure to not add the broccoli too early or it will be mushy. The last 30 minutes of cooking is perfect.
- Can substitute Swerve brown sugar, if preferred.
- This makes a great freezer meal! Freeze the sauce and meat together, thaw 24 hours in the fridge and dump into the crock pot. Continue cooking as directed. This will keep in the freezer up to 3 months.
- Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in the microwave or on the stove. I like to store the rice and beef separately.