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Asian Beef and Broccoli Stir Fry
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds flank steak, thinly sliced
  • 4 cups broccoli florets
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup beef broth
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Cooked rice, for serving
  • Sliced green onions and sesame seeds, for garnish

Instructions
 

  • Place the sliced flank steak in the slow cooker. Add the soy sauce, beef broth, minced garlic, grated ginger, honey, and sesame oil. Stir to coat the beef evenly.
  • Cover and cook on low for 5 hours until the beef is tender.
  • In the final hour, stir in the broccoli florets so they stay firm.
  • Mix the cornstarch with the water to form a slurry. Stir it into the slow cooker and cook on high for 15 minutes until the sauce thickens.
  • Serve the beef and broccoli over cooked rice. Top with sliced green onions and sesame seeds.

Notes

Add the broccoli only in the last hour so it keeps some bite instead of turning soft. If you prefer a thicker sauce, let the cornstarch slurry cook a few extra minutes before serving. Leftovers store well in the fridge for three days and reheat gently on the stove with a splash of broth.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl