Ingredients
Equipment
Method
- Using a sharp knife, slice the flank steak thinly against the grain, about 1/4-inch thick. This ensures tender, easy-to-chew beef.
- In a medium bowl, whisk together the beef broth, low-sodium soy sauce, minced garlic, grated ginger, sesame oil, rice vinegar, sugar-free sweetener (if using), and red pepper flakes until well combined.
- Place the sliced beef into the slow cooker in an even layer.
- Pour the prepared sauce over the beef, making sure all pieces are coated. Gently stir to combine.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the beef is fork-tender and fully cooked.
- About 30 minutes before the cooking time is complete, add the broccoli florets to the slow cooker. Stir gently to coat with the sauce.
- Cover and continue cooking until the broccoli is tender-crisp and bright green, about 25-30 minutes.
- Optional: If you prefer a thicker sauce, mix the xanthan gum with 2 tablespoons of water in a small bowl until smooth. Stir this mixture into the slow cooker during the last 15 minutes of cooking.
- Once done, taste and adjust seasoning if needed. Serve hot, garnished with sesame seeds and sliced green onions.
- Enjoy over cauliflower rice, shirataki noodles, quinoa, or on its own for a low-carb meal.
Nutrition
Notes
This diabetic-friendly version reduces carbohydrates by eliminating added sugars and using sugar-free alternatives. The high protein content from lean flank steak helps stabilize blood sugar levels, while broccoli provides fiber and essential nutrients with minimal carb impact. Each serving contains approximately 12g of carbohydrates, making it suitable for most diabetic meal plans when paired with low-carb sides like cauliflower rice.
