# What you'll need:
→ Beef & Marinade
01 - 1.5 lbs beef chuck or flank steak, thinly sliced
02 - 1/4 cup low-sodium soy sauce
03 - 2 tablespoons brown sugar
04 - 2 tablespoons oyster sauce
05 - 1 tablespoon sesame oil
06 - 3 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
08 - 1/2 teaspoon freshly ground black pepper
→ Sauce
09 - 1 cup low-sodium beef broth
10 - 2 tablespoons cornstarch
11 - 2 tablespoons water
→ Vegetables
12 - 4 cups broccoli florets
13 - 4 cups mixed greens (spinach, kale, or Swiss chard), washed and roughly chopped
14 - 2 scallions, thinly sliced (for garnish)
15 - 1 tablespoon toasted sesame seeds (optional, for garnish)
→ Rice
16 - 1.5 cups brown rice
17 - 3 cups water
18 - 1/2 teaspoon salt
# Method:
01 - Combine sliced beef with soy sauce, brown sugar, oyster sauce, sesame oil, minced garlic, grated ginger, and black pepper in a large bowl. Toss to coat evenly.
02 - Transfer beef mixture to the slow cooker. Add beef broth and stir gently to combine. Cover and cook on low for 4 hours, or until beef is tender.
03 - In a small bowl, whisk cornstarch and water to create a slurry. Stir the slurry into the slow cooker.
04 - Add broccoli florets to the slow cooker, stir gently, then cover. Continue cooking on low for 45 to 60 minutes until broccoli is crisp-tender and sauce thickens.
05 - Meanwhile, bring water and salt to a boil in a medium saucepan. Add brown rice, reduce heat to low, cover, and simmer for 35 to 40 minutes until tender. Fluff with a fork.
06 - Stir mixed greens into the slow cooker just before serving. Allow to wilt for 2 to 3 minutes.
07 - Plate beef and broccoli over brown rice. Garnish with sliced scallions and toasted sesame seeds if desired.
