Slow Cooker Teriyaki Beef and Broccoli

Instructions

Step 1: In a medium bowl, whisk together soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki sauce.

Step 2: Place the sliced flank steak into the slow cooker and pour the teriyaki sauce over the beef. Stir gently to coat.

Step 3: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the beef is tender.

Step 4: In a small bowl, whisk together cornstarch and cold water to create a slurry. Stir the slurry into the slow cooker and cook on high for an additional 20-30 minutes until the sauce has thickened.

Step 5: Add the broccoli florets to the slow cooker for the last 20-30 minutes of cooking, or steam them separately and stir in just before serving to retain a crisp texture.

Step 6: Serve the beef and broccoli over cooked white rice and garnish with sesame seeds or chopped green onions if desired.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave in 30-second intervals until warmed through, or heat in a skillet over medium heat. This dish also freezes well—store in freezer-safe containers for up to 2 months and thaw overnight in the refrigerator before reheating.