Asian beef with broccoli
Ingredients for freezing:
- 1 flank steak (approx. 600 g), cut into thin slices
- 2 broccoli, washed and cut into florets
For the sauce:
- 125 ml soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons grated ginger
- 2 cloves of garlic, minced
- 1 teaspoon Sriracha sauce
- 1/2 teaspoon chili flakes
- 1 teaspoon honey
For cooking:
- 250 ml beef stock
- 1 tablespoon cornstarch
- 70 ml water
Whisk the ingredients for the sauce together in a bowl and place in a small freezer bag and seal. Place the beef and broccoli florets in a large freezer bag along with the small bag and freeze.
Before cooking, defrost the dish in the refrigerator for 24 hours. Then add the ingredients to the slow cooker and mix. Add the beef stock and cook on low for 2 hours.
In the last 30 minutes, mix the cornstarch with water and add it to the slow cooker.
Serve the dish over rice and sprinkle with sesame seeds if desired.
