Ingredients

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1 ½ lb flank steak or stewing beef, sliced thin
1 medium onion, diced
2 cloves garlic, minced
½ cup beef stock
¼ cup soy-free stir-fry style sauce or worcestershire-based substitute
1 tablespoon brown sugar
1 tablespoon cornflour (cornstarch)
10 oz broccoli florets
cooked rice or noodles
sesame seeds

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Instructions

Place the sliced beef, diced onion, minced garlic, beef stock, sauce, and brown sugar into the slow cooker.
Gently stir to combine the ingredients.
Cover and cook on low for 5 to 6 hours until the beef is tender.
In a small bowl, create a slurry by mixing the cornflour with 2 tablespoons of cold water.
Stir the slurry into the slow cooker to thicken the sauce.
Add the broccoli florets during the last 30 minutes of cooking, then cover and continue until the broccoli is tender yet vibrant.
Taste the dish and adjust the seasoning if necessary.
Serve hot over cooked rice or noodles.

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Notes

For extra flavor, marinate the beef in the sauce for an hour before cooking.
Adjust the amount of garlic based on your taste preference for a milder or stronger flavor.
Use fresh broccoli florets for the best texture and color.

Author: Marry
Prep Time: 10 minutes
Cook Time: 370 minutes
Category: Dinner
Method: Slow Cooker
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 30g
Cholesterol: 75mg