Crockpot Beef and Broccoli

• servings: 4 servings
• active time: 15 minutes
• total time: 2 hours 15 minutes

Ingredients

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)

Directions

Place

Coat a 4-quart or larger slow cooker with nonstick spray. Place the beef in the bottom.

Stir

In a small bowl, stir together the beef broth, soy sauce, oyster sauce, honey, rice vinegar, chili-garlic paste, and garlic.

Cook

Pour over the beef, then stir to combine. Cover and cook on LOW for 1 1/2 hours.

Whisk

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.

Serve

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.

Nutrition

• Serving Size: 1 (of 4), without rice
• Calories: 405 kcal
• Total Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Cholesterol: 102 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 8 g
• Total Sugars: 10 g
• Protein: 48 g