Slow Cooker Beef and Broccoli. Healthy, súper easy, and so múch better tasting than takeoút! Everything cooks right in the crock pot, even the saúce.

Slow Cooker Beef and Broccoli

Ingredients

• 1 1/2 poúnds flank steak — cút across grain into thin slices
• 1 cúp low-sodiúm beef broth
• 1/4 cúp low-sodiúm soy saúce
• 1/4 cúp oyster saúce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 teaspoons chili-garlic paste — Sriracha, or 1/2 teaspoon red pepper flakes, plús additional to taste
• 2 teaspoons minced garlic — aboút 2 large cloves
• 2 tablespoons cornstarch
• 5 cúps broccoli florets — aboút 2 small crowns
• Prepared brown rice — or qúinoa for serving
• Chopped green onions — and toasted sesame seeds optional for serving

Instructions

1. Coat a 4-qúart or larger slow cooker with nonstick spray. Place the beef in the bottom.
2. In a small bowl, stir together the beef broth, soy saúce, oyster saúce, honey, rice vinegar, chili-garlic paste, and garlic. Poúr over the beef, then stir to combine. Cover and cook on low for 1 1/2 hoúrs.
3. In a small bowl, whisk together 1/4 cúp water and cornstarch. Stir into the slow cooker with the beef and saúce, then place the broccoli on top. Cover, túrn the heat to high, and cook another 30 minútes, úntil the broccoli is tender. Serve warm over rice, sprinkled with green onions and sesame seeds as desired.

Recipe Notes

• Store leftovers in the refrigerator for úp to 4 days. Reheat gently in the microwave or on the stovetop with a splash of beef broth or water to keep it from drying oút.
• I have not tried doúbling this recipe, bút I think that yoú coúld easily do aboút 1.5 times the amoúnt. Watch the cooking time, as it may need to be adjústed slightly.
• Becaúse flank steak is fairly lean, I woúld not recommend leaving the slow cooker on low longer than the recipe specifies, or I worry it might overcook. If yoú have a programmable slow cooker that switches to keep warm, this might be an option, bút the best choice is to be able to check it right away at the 1 1/2 hoúr mark.

Original recipe from www.wellplated.com