Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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My low sodium-ish take on the classic beef with broccoli

Ingredients:

1 1/2 pounds flank steak — cut across grain into thin slices
1 cup low-sodium beef broth
1/4 cup low-sodium soy sauce
1/4 cup oyster sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons chili-garlic paste(like Sriracha) or 1/2 teaspoon red pepper flakes, plus additional to taste
2 teaspoons minced garlic
2 tablespoons cornstarch
5 cups broccoli florets(which is about 2 small crowns)
Chopped green onions — and toasted sesame seeds optional for serving

Directions:

1) Coat a 4-quart or larger slow cooker with nonstick spray.

2) Place the beef in the bottom.

3) In a small bowl, stir together the beef broth, soy sauce, oyster sauce, honey, rice vinegar, chili-garlic paste, and garlic.

4) Pour over the beef, then stir to combine.

5) Cover and cook on low for 1 1/2 hours.

6) In a small bowl, whisk together 1/4 cup water and cornstarch.

7) Stir into the slow cooker with the beef and sauce, then place the broccoli on top.

8) Cover, turn the heat to high, and cook another 30 minutes, until the broccoli is tender.

9) Serve warm over rice, sprinkled with green onions and sesame seeds as desired.

Notes: Store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove top with a splash of beef broth or water to keep it from drying out.