Crockpot Beef and Broccoli
A tender and flavorful slow-cooker beef and broccoli dish, perfect for weeknight dinners, with a sweet-savory sauce that rivals takeout.
Ingredients
Main Ingredients
- 1 lb beef (flank steak or sirloin), sliced thinly Slice against the grain for tenderness.
- 2 cups broccoli florets Cut into bite-sized pieces.
- 1/2 cup soy sauce Use low sodium to control salt.
- 1/2 cup beef broth Water works in a pinch.
- 1/4 cup brown sugar Light or dark, to taste.
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated Or 1/4 tsp ground ginger.
- 1 tablespoon cornstarch For thickening (optional).
- 1 tablespoon sesame oil Toasted sesame oil for best flavor.
- Cooked rice for serving
Instructions
Preparation
- Whisk together soy sauce, beef broth, brown sugar, minced garlic, grated ginger, and sesame oil in the slow cooker.
- Add sliced beef and toss until coated. Spread beef evenly in the slow cooker.
Cooking
- Cover and cook on low for 5–6 hours or on high for about 3 hours.
- With roughly 30 minutes left, stir in the broccoli florets.
- If desired, mix cornstarch with cold water to make a slurry and stir it into the slow cooker to thicken the sauce.
Serving
- Serve beef and broccoli over cooked rice.
- Drizzle with extra sesame oil or sprinkle with toasted sesame seeds, if desired.
Notes
For a Spicy version, stir in 1–2 teaspoons sriracha with the sauce. Use coconut aminos for gluten-free options. Store leftovers in airtight containers within two hours of cooking and eat within 3–4 days.