Slow cooker beef and broccoli

Instructions

Whisk together the beef broth, soy sauce, brown sugar, sesame oil, and minced garlic until the sugar dissolves – it smells amazing already.
Layer the sliced steak in your slow cooker, pour that sauce over everything, and give it a gentle stir to coat. Set it on low for 4-5 hours, until the beef is fork-tender and the sauce has thickened a bit from the natural juices.
About 45 minutes before it’s done, stir in the broccoli florets so they steam just right – still green and snappy, not mushy. If you want the sauce extra glossy, mix a teaspoon of cornstarch with a splash of water and stir it in during the last 10 minutes.
Serve it over steamed rice or noodles, with a sprinkle of sesame seeds if you feel fancy. The caramelized edges on the beef? Pure magic.
The trick most people miss: Freeze the flank steak for 20 minutes before slicing – it makes those thin strips a breeze. Who’s trying this for dinner this week? Save it and let me know how it turns out! ❤️