# Components:
→ Beef & Marinade
01 - 1.5 lbs beef chuck or flank steak, thinly sliced
02 - 1/4 cup low-sodium soy sauce
03 - 2 tbsp brown sugar
04 - 2 tbsp oyster sauce
05 - 1 tbsp sesame oil
06 - 3 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
08 - 1/2 tsp freshly ground black pepper
→ Sauce
09 - 1 cup low-sodium beef broth
10 - 2 tbsp cornstarch
11 - 2 tbsp water
→ Vegetables
12 - 4 cups broccoli florets
13 - 4 cups mixed greens (spinach, kale, or Swiss chard), washed and roughly chopped
14 - 2 scallions, thinly sliced
15 - 1 tbsp toasted sesame seeds (optional)
→ Rice
16 - 1.5 cups brown rice
17 - 3 cups water
18 - 1/2 tsp salt
# Method:
01 - In a large bowl, combine beef slices with soy sauce, brown sugar, oyster sauce, sesame oil, garlic, ginger, and black pepper. Toss to coat evenly.
02 - Transfer the beef mixture into the slow cooker. Pour in beef broth and stir gently to combine.
03 - Cover and cook on low heat for 4 hours or until beef reaches tenderness.
04 - Whisk cornstarch and water in a small bowl until smooth.
05 - Stir the cornstarch slurry into the slow cooker, then add broccoli florets. Cover and continue cooking on low for 45 to 60 minutes until broccoli is crisp-tender and sauce thickens.
06 - Meanwhile, bring water and salt to a boil in a saucepan. Add brown rice, reduce heat to low, cover, and simmer for 35 to 40 minutes until tender. Fluff with a fork.
07 - Stir mixed greens into the slow cooker and allow to wilt for 2 to 3 minutes before serving.
08 - Serve the beef and broccoli mixture over brown rice. Garnish with sliced scallions and toasted sesame seeds if desired.
