Ingredients:

  • 5 lb (680 g) Flank Steak or Skirt Steak, thinly sliced against the grain
  • 1 Tbsp (15 ml) Vegetable Oil
  • 1 cup (240 ml) Low-Sodium Beef Broth (or stock)
  • 1/2 cup (120 ml) Low-Sodium Soy Sauce
  • 1/4 cup (60 ml) Oyster Sauce (or Hoisin Sauce for substitution)
  • 1/4 cup (50 g) Packed Light Brown Sugar
  • 4 cloves Garlic, minced (approx. 1 Tbsp)
  • 1 Tbsp (15 g) Fresh Ginger, peeled and grated
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 1/4 tsp (1 g) Freshly Ground Black Pepper
  • 3 Tbsp (45 g) Cornflour (Cornstarch)
  • 3 Tbsp (45 ml) Cold Water
  • 4 cups (approx. 450 g) Fresh Broccoli Florets, cut into bite-sized pieces
  • 1 tsp Sesame Seeds (Optional, for serving)
  • 2 Spring Onions (Scallions), sliced thinly (Optional, for serving)

Instructions:

  1. Prepare the Beef: Slice the flank steak thinly against the grain. (Tip: Partially freezing the steak for 20 minutes makes slicing easier.)
  2. Combine Sauce Ingredients: In a medium bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper. Mix until the sugar is mostly dissolved.
  3. Load the Cooker: Place the thinly sliced beef into the bottom of the slow cooker. Pour the prepared sauce mixture evenly over the beef.
  4. Cook: Cover and cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours. The beef should be tender and easily pierced with a fork.
  5. Create the Slurry: About 15 minutes before serving, prepare the cornflour slurry. In a small bowl, vigorously whisk together the 3 Tbsp of cornflour and 3 Tbsp of cold water until smooth and lump-free.
  6. Thicken the Sauce: Open the slow cooker lid. Slowly pour the cornflour slurry into the hot sauce, stirring constantly for 30 seconds to incorporate fully.
  7. Add the Broccoli: Add the broccoli florets to the slow cooker. Gently stir them into the thickened sauce and beef mixture.
  8. Finish Cooking: Cover the slow cooker again and cook for an additional 10–15 minutes on HIGH, or until the broccoli is bright green and tender-crisp (not soft or mushy).
  9. Rest and Serve: Give the mixture a final stir. Season with additional soy sauce or pepper if necessary. Ladle over rice and garnish with spring onions and sesame seeds.