Ingredients

Beef and Broccoli

• 2 lbs. top sirloin steak, sliced into very thin 2” strips
• 1/2 teaspoon salt
• 5 cups (12 oz.) broccoli florets, chopped into bite-size pieces

Sauce

• 1 cup low sodium beef broth
• 1/3 cup packed light brown sugar
• 1/4 cup low sodium soy sauce
• 1/4 cup oyster sauce
• 3 tablespoons cornstarch
• 2 tablespoons rice vinegar
• ½–1 teaspoon sugar
• 1 tablespoon toasted sesame oil
• 1–3 teaspoons Asian chili sauce (I use sambal oelek)
• 4–6 cloves garlic, minced (or 1–1 ¼ teaspoon garlic powder)
• 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
• 1/2 teaspoon EACH pepper and onion powder

Instructions

1. While the beef is still on the cutting board, pat it dry and toss with ½ teaspoon salt. Set aside.
2. In the slow cooker, combine all sauce ingredients. Whisk until the cornstarch is fully dissolved. Add the beef and stir to coat. Cover and cook on LOW for 3–4 hours, or until the meat is very tender.
3. Once the beef is tender, you may thicken the sauce further on the stovetop (recommended) or leave it as is. To thicken: carefully tilt the slow cooker (using an oven mitt) and ladle as much sauce as possible into a saucepan. Set aside.
4. Add the broccoli on top of the beef in the slow cooker. Do not stir—allow it to steam over the meat. Cover and cook an additional 20–30 minutes, until the broccoli reaches your preferred crisp-tender texture.
5. Meanwhile, simmer the reserved sauce on the stove until it becomes quite thick. Aim for a consistency slightly thicker than desired, as it will loosen once combined with the broccoli.
6. Pour the thickened sauce back into the slow cooker and stir everything together. Serve over rice and garnish with sesame seeds and green onions if desired.

• For thin slices: Place the steak in the freezer for 30 minutes before cutting. This makes it easier to slice very thinly.
• Oyster sauce alternative: If avoiding shellfish, substitute with LEE KUM KEE Vegetarian Stir-Fry Sauce.
• Ingredient quality: Choose a good-quality oyster sauce for the best flavor.
• Alternate broccoli method: Steam broccoli separately in a microwave-safe bowl with about 1/8-inch of water. Cover and microwave on high for 2–3 minutes until crisp-tender.
• Vegetable swaps: You may replace or supplement the broccoli with other vegetables. Most (except carrots) require only 20–30 minutes in the slow cooker.
• Sauce thickening is optional: The sauce will thicken slightly during cooking but may thin once broccoli is added. Simmering on the stove creates a thicker, richer consistency.
• Avoid overcooking broccoli: It should remain crisp-tender, similar to stir-fry vegetables.
• If beef isn’t tender: Continue cooking. Even an additional 30 minutes can significantly improve texture.

Storage & Reheating

• To store: Place leftovers in an airtight container and refrigerate for up to 5 days.
• To reheat in the microwave: Heat individual portions for 1 minute, stir, then continue in 30-second intervals until warmed through.
• To reheat on the stove: Warm larger amounts gently in a skillet over medium-low heat, stirring frequently.