Description
Slow-cooked flank steak simmers in a rich soy and garlic broth until meltingly tender, then mingles with bright green broccoli florets. A glossy sesame-scented sauce and crunchy scallions complete each mouthwatering bite.
Ingredients
- 2 pounds flank steak thinly sliced
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 4 cloves garlic minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 cups broccoli florets
- 2 green onions sliced
- 1 tablespoon sesame seeds
Instructions
- Place sliced flank steak in the crockpot and pour in beef broth, soy sauce, brown sugar, minced garlic, and sesame oil. Stir to combine.
- Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until beef is tender.
- About 30 minutes before serving, add broccoli florets to the crockpot and stir gently.
- In a small bowl, whisk together cornstarch and water, then pour the slurry into the crockpot. Stir and cook for an additional 5 to 10 minutes until sauce thickens.
- Garnish with sliced green onions and sesame seeds before serving over rice or noodles.
Notes
- For deeper flavor, marinate the steak in the sauce overnight before cooking.
- Adjust broccoli cooking time if you prefer it more crisp or tender.
- Serve this dish over steamed rice, cauliflower rice, or your favorite noodles.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.