# Components:
→ Beef & Marinade
01 - 1.5 lbs beef chuck or flank steak, thinly sliced
02 - 0.25 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 fresh ginger, grated
08 - 0.5 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 (for garnish)
15 - 1 tbsp toasted sesame seeds (optional, for garnish)
→ Rice
16 - 1.5 cups brown rice
17 - 3 cups water
18 - 0.5 tsp salt
# Method:
01 - In a large bowl, combine beef with soy sauce, brown sugar, oyster sauce, sesame oil, garlic, ginger, and black pepper. Toss to coat evenly.
02 - Transfer beef mixture to the slow cooker, add beef broth, stir gently, cover and cook on low for 4 hours until beef is tender.
03 - Whisk cornstarch and water to form slurry, then stir into slow cooker after 4 hours cooking.
04 - Add broccoli florets, stir gently, cover and continue cooking on low for 45 to 60 minutes until broccoli is crisp-tender and sauce thickens.
05 - Meanwhile, in a saucepan bring water and salt to a boil; add rice, reduce heat, cover and simmer for 35 to 40 minutes until tender. Fluff with a fork.
06 - Stir mixed greens into slow cooker just before serving and allow to wilt for 2 to 3 minutes.
07 - Plate the beef and broccoli mixture over brown rice; garnish with scallions and sesame seeds if desired.
