Ingredients:
- 907g flank steak or beef chuck roast, sliced thin against the grain
- 60ml cornstarch
- 30ml neutral oil (canola or grapeseed)
- 120ml low-sodium soy sauce
- 120ml dark brown sugar, packed
- 120ml water
- 15ml fresh ginger, minced
- 4 cloves garlic, minced
- 2.5ml red pepper flakes
- 710ml fresh broccoli florets
- 1 bunch green onions, cut into 2.5cm pieces
- 5ml toasted sesame seeds
Instructions:
- Slice the beef. Cut your 907g of beef against the grain into thin strips.
- Coat with starch. Place the beef in a bowl and toss with 60ml of cornstarch until every piece is white and dusty. The beef should look completely matte.
- Flash sear. Heat 30ml of oil in a skillet over high heat. Sear the beef in batches for 1-2 minutes until edges are browned and slightly crisp.
- Mix the sauce. In the slow cooker, whisk together 120ml soy sauce, 120ml brown sugar, 120ml water, 15ml ginger, 4 cloves of minced garlic, and 2.5ml pepper flakes.
- Combine. Transfer the seared beef into the slow cooker. Stir until the beef is fully submerged in the dark liquid.
- Slow cook. Cover and cook on LOW for 4 hours. The sauce should be thick and bubbling gently.
- Steam the greens. Thirty minutes before serving, toss in the 710ml of broccoli florets. Cook until they are vibrant green but still have a snap.
- Finish. Stir in the green onions. Let them sit for 2 minutes until they just begin to wilt.
- Garnish and serve. Sprinkle 5ml of toasted sesame seeds over the top before plating over hot rice.