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Slow Cooker Mongolian Beef Bowls with Broccoli
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

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

Instructions
 

  • Add the sliced flank steak to the slow cooker.
  • In a mixing bowl, whisk the soy sauce, brown sugar, garlic, ginger, and beef broth until the sugar dissolves. Pour the mixture over the beef.
  • Cover and cook until the beef is tender. Stir the cornstarch into 2 tablespoons of the cooking liquid, then add it back into the slow cooker and stir to thicken the sauce.
  • Add the broccoli florets during the final portion of cooking so they stay bright and slightly crisp.
  • Spoon the beef and broccoli over cooked rice. Top each bowl with sliced green onions and sesame seeds.

Notes

Divide the finished beef, broccoli, and rice into airtight containers right after cooking for easy grab-and-go portions. When reheating, add a small splash of broth if the sauce has thickened too much in the fridge. Skip the broccoli during the initial cook if you prefer to steam it fresh on the day you eat to keep the texture firmer.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl