# 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 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 (for garnish)
15 - 1 tbsp toasted sesame seeds (optional, for garnish)
→ Rice
16 - 1.5 cups brown rice
17 - 3 cups water
18 - 1/2 tsp salt
# Directions:
01 - In a large bowl, combine sliced beef with soy sauce, brown sugar, oyster sauce, sesame oil, garlic, ginger, and black pepper. Toss well to coat.
02 - Transfer beef mixture to the slow cooker. Add beef broth and stir gently to combine.
03 - Cover and cook on low for 4 hours, or until beef is tender.
04 - Whisk cornstarch and water together in a small bowl to create a slurry.
05 - Stir the slurry into the slow cooker. Add broccoli florets, stir gently, cover, and continue cooking on low for 45 to 60 minutes until broccoli is crisp-tender and sauce has thickened.
06 - In a medium saucepan, bring water and salt to a boil. Add 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 them to wilt for 2 to 3 minutes just before serving.
08 - Serve the beef and broccoli mixture over brown rice. Garnish with scallions and sesame seeds if desired.
