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Crockpot Mongolian Beef with Broccoli
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds flank steak, sliced thin against the grain
  • 4 cups broccoli florets
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup beef broth
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Instructions
 

  • Place the sliced flank steak in the bottom of the slow cooker. In a mixing bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, beef broth, and sesame oil until the sugar dissolves. Pour the sauce over the beef and stir to coat evenly.
  • Cover and cook on low for 5 hours. In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce.
  • Add the broccoli florets in the final 30 minutes so they soften but still hold some texture. Stir gently to combine everything with the sauce.
  • Serve hot over rice. Top each portion with sliced green onions and sesame seeds.

Notes

Add the broccoli only in the last half hour to keep it from turning mushy. If the sauce seems too thin after cooking, stir in a bit more cornstarch slurry and let it cook uncovered for 10 minutes. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl