Slow Cooker Beef and Broccoli

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  Beef Flank Steak, Boneless(680g)
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  Low Sodium Beef Broth(240g)
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  Soy Sauce, Low Sodium(60g)
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  Oyster sauce(60g)
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  Honey(15g)
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  Vinegar, Rice(15g)
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  Chili garlic sauce(10g)
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  Garlic(10g)
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  Cornstarch(30g)
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  Broccoli Florets, Frozen(1200g)
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  Rice, Brown, Long-Grain
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  Green Onion (Scallion)

Instructions

1. 1Cut the flank steak into bite-sized pieces (roughly ¾-inch cubes) and pat dry with paper towels to remove excess moisture.
2. 2Heat a large skillet over medium-high heat until shimmering, then add the beef in a single layer and sear for 3–4 minutes per side until deeply browned on the outside (do not stir during the first side). Transfer to a plate.
3. 3In the same skillet, combine the beef broth, soy sauce, oyster sauce, honey, rice vinegar, chili garlic sauce, and minced fresh garlic; bring to a simmer over medium heat for 1–2 minutes, stirring occasionally, then return the beef to the skillet and reduce heat to low, covering partially and simmering for 45–50 minutes until the beef is fork-tender.
4. 4While the beef simmers, cook the brown rice according to package directions in a separate pot; drain and set aside.
5. 5In a small bowl, whisk together the cornstarch with 3 tablespoons of water until smooth, then stir this slurry into the beef mixture; add the frozen broccoli florets directly to the skillet and increase heat to medium, cooking uncovered for 6–8 minutes, stirring gently, until the broccoli is tender-crisp (no longer frozen and bright green) and the sauce thickens and coats the back of a spoon.
6. 6Divide the cooked brown rice evenly into 4 airtight meal prep containers, then top each portion with equal amounts of the beef and broccoli mixture while hot.
7. 7Garnish each container with chopped green onions and allow to cool to room temperature before sealing and refrigerating.