I first made the Slow Cooker Beef and Broccoli over a year ago and enjoyed it very much. Unfortunately though, it was a pretty high point meal, coming in at 9 smart points for the beef and broccoli alone, without rice. So the other day, I decided to give it another try, this time using flank steak intead of the chuck roast and was able to reduce the Smart Points to 6 per serving – definitely doable and very tasy.
Again, the trick to this is slicing the flank steak very thinly across the grain. To do this, I flattend it out (it came folded up in its packaging) on a lined jelly roll pan and stuck it in the freezer for 30 minutes or so.
Ingredients
- 1 cup fat free beef broth
- 1/4 cup low sodium soy sauce
- 1/4 cup oyster sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1.75 pounds flank steak, trimmed, sliced thin across the grain
- 2 tablespoons cornstarch
- 2 heads broccoli, cut into florets (I just used a lot of pre-cut broccoli from Costco, enough to create a layer over the beef before mixing)
Directions
In a medium bowl, whisk together beef broth, soy sauce, oyster sauce, sugar, sesame oil and garlic. Place beef into a 6-qt slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 2.5 hours (the original recipe called for 90 minutes but I got stuck on a conference call, so mine ended up longer and it was fine).
In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in cornstarch mixture and broccoli into the slow cooker. Cover and cook on high heat for an additional 30 minutes.
