Crock Pot Beef and Broccoli
This easy slow cooker recipe transforms inexpensive cuts of beef into tender, flavorful slices coated with a sweet-savory sauce, perfectly paired with broccoli and served over rice.
Ingredients
Main Ingredients
- 2 pounds beef (flank steak or sirloin), sliced thin Slice across the grain for tenderness
- 2 cups broccoli florets
- 1 cup beef broth Substitute low-sodium broth if desired
- 1/2 cup soy sauce Use reduced-sodium if watching salt
- 1/4 cup brown sugar Light or dark
- 2 tablespoons cornstarch
- 2 tablespoons olive oil Optional — for a quick sear if you like extra browning
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated Fresh is best
- Salt and pepper to taste
- Cooked rice for serving
Instructions
Preparation
- In a medium bowl, combine beef broth, soy sauce, brown sugar, cornstarch, minced garlic, and grated ginger. Whisk until the cornstarch is fully dissolved and the sugar is incorporated.
- Arrange the thinly sliced beef in the bottom of the crock pot. Season lightly with salt and pepper.
- Coat the meat evenly with the sauce mixture.
Cooking
- Cover and cook on low for 5–6 hours or on high for 3–4 hours until the beef is fork-tender and the sauce slightly thickens.
- Stir in broccoli florets during the last 30 minutes of cooking to keep them bright and slightly crisp.
- Taste and adjust seasoning before serving.
Serving
- Spoon the beef and broccoli over cooked rice and enjoy.
- If the sauce looks thin at the end, remove a few tablespoons of the hot liquid, whisk in 1 teaspoon cornstarch until smooth, then stir it back into the crock pot and cook another 5–10 minutes to thicken.
Notes
For gluten-free, swap soy sauce for tamari and use arrowroot instead of cornstarch. Searing the beef adds flavor but is optional. Store leftovers in an airtight container for 3–4 days.