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Set your slow cooker to the Brown/Sauté setting (see the note below if you don’t have this option), and put the steak into the basin of the slow cooker. Sear for a few minutes per side, just until the outsides of the meat are browned.
Whisk the beef broth, soy sauce, honey, sesame oil, rice vinegar, garlic, and red pepper flakes in a medium bowl. Pour over the beef.
Cover the slow cooker, and cook for 2-4 hours on low, or 1-2 hours on high.
Meanwhile, cook the quinoa in the chicken broth in a medium saucepan. To do so, cover and bring to a boil, then remove the lid and simmer until all of the liquid is absorbed, about 15-20 minutes.
Scoop 1/2 cup of the sauce out of the slow cooker, and whisk it with the cornstarch to create a slurry.
Add the cornstarch slurry and the broccoli to the slow cooker, and cook for 10-15 minutes, until the broccoli is tender.
Serve the beef and broccoli over the cooked quinoa. Garnish with sesame seeds.