contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
1 1/2 lbs boneless beef chuck roast, sliced into thin strips
1 1/3 cups beef broth
1/2 cup oyster sauce
1/2 to 1 lb broccoli florets
1/4 cup water
2 tbsp cornstarch
Hot, cooked rice (optional)
Toasted sesame seeds, for garnish
In slow cooker, arrange beef strips; pour beef broth and oyster sauce over the beef. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until beef is very tender.
Place broccoli in microwave-safe bowl with 1/4 water. Microwave 4-5 minutes, until broccoli is tender.
In a cup, combine cornstarch and 2 tbsp cooking liquid (from slow cooker); stir until smooth. Add to slow cooker and stir well to combine.
Drain the broccoli and add to the slow cooker. Cook, uncovered, on high for about 15 minutes, or until sauce is thickened. Serve over hot, cooked rice, and garnish with sesame seeds.