Tender flank steak strips slow-cook for hours until fall-apart tender, soaking up a savory-sweet sauce built from garlic, fresh ginger, sesame oil, and a hit of red pepper flakes. Crisp-tender broccoli florets go in at the end, keeping their bright color and snap while the sauce thickens into a glossy coating that clings to every bite. A simple cornstarch slurry does the thickening work here, no fuss required, and the whole thing spoons perfectly over a bowl of fluffy white rice. Finish with sesame seeds and sliced green onions for a little crunch and color. It's a hands-off dinner that delivers all the flavor of your favorite takeout order, and it's a solid pick for a gluten free dinner rotation.
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In a small bowl, whisk together the soy sauce, brown sugar, beef broth, garlic, ginger, sesame oil, and red pepper flakes until the sugar is dissolved.
Place the sliced flank steak in the slow cooker and pour the sauce over the top, tossing to coat evenly.
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