Slow-Cooker Beef and Broccoli

Steps

1. In a 6-quart slow cooker,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the broth, soy sauce, brown sugar, sesame oil, garlic and ginger.
2. Add the beef strips and stir so they are all coated.
3. Cover and cook on LOW for 5 to 6 hours, until the beef is fork-tender. It will be well above the safe 145°F (63°C).
   ⏱ Slow cook (LOW): 5 hr
4. In a cup, stir the cornstarch and water into a smooth

   slurry (how to cornstarch slurry)

   Cornstarch slurry Cornstarch stirred into cold liquid, then added to a hot sauce to thicken it. 1. Stir 1 tablespoon cornstarch into 2 tablespoons cold water until smooth.2. Bring the sauce to a simmer.3. Stir the slurry again (it settles), then pour it in while stirring.4. Simmer for a minute or two until the sauce turns clear and thick. Done when: The sauce goes from cloudy to glossy and clear and coats the food. How to thicken with a cornstarch slurry: mistakes to avoid

   .
5. Stir the slurry into the slow cooker, then add the broccoli on top and gently

   fold (how to fold)

   Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid

   it in.
6. Cover and cook on HIGH until the sauce thickens and the broccoli is crisp-tender.
   ⏱ Finish (HIGH): 20 min
7. Serve over rice with sesame seeds and green onions.

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Tips

• Chuck is easier to slice thin if it's partly frozen, about 30 minutes in the freezer.
• Keep the lid closed while it cooks; each peek adds about 15 minutes.

Storage

Refrigerate up to 4 days. Freeze the beef without the broccoli up to 3 months.

Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half. It keeps 3 months frozen, by the storage note above. Print a freezer label · More freezer meals

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: broccoli (October to April).