Beef

Beef and Broccoli

Better than the takeaway because the beef actually goes tender. The broccoli goes in at the end, which is the only trick here.

What goes in

• 2 1/2 lb beef chuck, sliced thin across the grain
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 5 cloves garlic, minced · 1 tbsp grated fresh ginger
• 1 tbsp toasted sesame oil · 1 tbsp rice vinegar

Stir in at the end

• 3 tbsp cornstarch
• 3 tbsp cold water
• 1 1/2 lb fresh broccoli florets
• steamed rice and sesame seeds, to serve

How to make it

1. Put the sliced beef in the pot.
2. Whisk the broth, soy sauce, brown sugar, garlic, ginger, sesame oil and vinegar together and pour it over. Lid on.
3. Low 5 hours or high 3 hours, until the beef is tender.
4. Turn to high. Whisk the cornstarch into the cold water and stir it through.
5. Add the broccoli on top, lid on, 30 minutes until just tender and still green.
6. Stir gently and serve over rice with sesame seeds.