For Freezing

Cup of Yum
1. Add the thinly sliced beef and cornstarch to the gallon sized freezer bag. Shake until the steak is coated.
2. In a quart size freezer bag, mix together the soy sauce, brown sugar, garlic powder, ginger, sesame seeds, sesame oil and red pepper flakes. Remove as much air as possible and squish the sauce ingredients up together. Fold and place into the gallon sized bag with the beef.
3. Measure out the broccoli and add that to the top of the gallon size bag. Squeeze out as much air as possible and seal the bag.

Skillet Preparation

1. Thaw the bag by floating in a bowl of warm water until the contents are freely loose from one another or place into the refrigerator the day before.
2. Remove the sauce packet from the bag.
3. Pour the broccoli out into a dish.
4. Over high heat in a large skillet, add the vegetable oil and heat until glistening.
5. Pour the steak into the pan and stir-fry until the pieces are mostly cooked through.
6. Add the broccoli to the pan and continue to cook until tender but still crisp.
7. Add the sauce, cook, stirring constantly until coated throughout and the sauce thickens slightly.

Instant Pot Preparation

1. Layer the steak and then the broccoli in the bottom of the instant pot. Add ½ cup beef broth or water.
2. Bring to full pressure for 3 minutes with 10 minute natural release.
3. Release the pressure and remove the lid. Mix the sauce ingredients into the meat and broccoli. Allow to sit for 5 minutes.

Slow Cooker Preparation

1. Add the broccoli, beef and sauce ingredients into the crockpot and mix well.
2. Set the crockpot on low. Heat for 4-6 hours.
3. Stir well and serve.