# What You Need:
→ 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 piece fresh ginger, grated
08 - 1/2 tsp freshly ground black pepper
→ Sauce
09 - 1 cup beef broth, low-sodium
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 chopped
14 - 2 scallions, thinly sliced
15 - 1 tbsp toasted sesame seeds (optional)
→ Rice
16 - 1.5 cups brown rice
17 - 3 cups water
18 - 1/2 tsp salt
# Directions:
01 - In a large bowl, combine the sliced beef with soy sauce, brown sugar, oyster sauce, sesame oil, garlic, ginger, and black pepper. Toss to evenly coat.
02 - Transfer the beef mixture into the slow cooker. Add beef broth and stir gently to combine. Cover and cook on low for 4 hours until beef is tender.
03 - Whisk the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker.
04 - Add broccoli florets to the slow cooker, stirring gently. Cover and cook on low for an additional 45 to 60 minutes until broccoli is crisp-tender and sauce thickens.
05 - While the slow cooker continues, bring water and salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and simmer for 35 to 40 minutes until tender. Fluff with a fork.
06 - Just before serving, stir mixed greens into the slow cooker and allow them to wilt for 2 to 3 minutes.
07 - Plate the beef and broccoli mixture over brown rice. Garnish with scallions and toasted sesame seeds if desired.
