Description
A delicious slow cooker recipe featuring flank steak and broccoli, served over rice or quinoa.
Ingredients
Scale
- 1 1/2 pounds flank steak (cut across grain into thin slices)
- 1 cup low-sodium beef broth
- 1/4 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons chili-garlic paste (or Sriracha, or 1/2 teaspoon red pepper flakes, plus additional to taste)
- 2 teaspoons minced garlic (about 2 large cloves)
- 2 tablespoons cornstarch
- 5 cups broccoli florets (about 2 small crowns)
- Prepared brown rice (or quinoa for serving)
- Chopped green onions (and toasted sesame seeds optional for serving)
Instructions
- Coat a 4-quart or larger slow cooker with nonstick spray. Place the beef in the bottom.
- In a small bowl, stir together the beef broth, soy sauce, oyster sauce, honey, rice vinegar, chili-garlic paste, and garlic.
- Pour over the beef, then stir to combine. Cover and cook on LOW for 1 1/2 hours.
- In a small bowl, whisk together 1/4 cup of water and cornstarch. Stir into the slow cooker with the beef and sauce, then place the broccoli on top.
- Cover, turn the heat to HIGH, and cook another 30 minutes until the broccoli is tender.
- Serve warm over rice, sprinkled with green onions and sesame seeds as desired.
Notes
- This meal can be served with brown rice or quinoa for a nutritious option.
- You can adjust the spice level by modifying the chili-garlic paste or red pepper flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg