This recipe had sat in my files for awhile, because I'm not a big fan of Asian food, but my husband is so I planned on making it for him. He LOVED it! I was told it was the best thing I've ever made in the slow cooker. It was more than awesome. And it scored a triple A+ with him. I also enjoyed it a lot, which totally surprised me since I don't normally eat oriental food. If you're cooking for someone who says they don't care for Asian food, make this for them anyway!
If you don't have a slow cooker that can brown the meat first, then I would suggest doing so in a frying pan on the stovetop. It's not required to brown the meat, so you can also just throw it in the crock after you cut it into cubes.
1. Cut the beef into cubes. We used blade steak, but any beef cut can work. A fattier cut of meat will work best.
2. Mix the pepper, garlic powder and onion powder together in a small dish. Place the beef cubes in a gallon-size freezer bag, pour in the spice mixture and shake until well coated.
3. Whether it's in your slow cooker or in a frying pan on the stove, heat the sesame oil. Add the minced garlic and simmer for one minute. Add the beef cubes. Brown for two minutes. Stir and then brown two minutes more. Place in your slow cooker or change your Instant Pot to the slow cooker mode.
4. In a medium bowl, mix together the beef broth, soy sauce, brown sugar and red pepper flakes. Pour this mixture over the beef in the crock. Cook on low for five hours or until beef is very close to being cooked.
5. In a small bowl, mix together the corn starch and water. Pour into the slow cooker and mix well. Add the broccoli florets and cook for one more hour on low. Be sure to stop after an hour so that your broccoli remains green and doesn't become mushy.
6. Serve over rice and enjoy!
** COOK'S NOTE **
On the second day, when we were eating the leftovers, we noticed that the broccoli had picked up all the sodium in the recipe. Beware!