Description
Make easy Slow Cooker Beef and Broccoli! This simple recipe features tender beef and broccoli in a savory-sweet sauce.
Ingredients
- 1½ lbs beef flank steak, thinly sliced (or 1½ lbs beef chuck, cubed)
- 4 cups broccoli florets
- ½ cup soy sauce (low sodium recommended)
- ¼ cup brown sugar, packed
- ¼ cup beef broth
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch (optional, for thickening)
- Cooked rice, for serving
- Sesame seeds, for garnish
- (Implied: 1–2 tbsp cold water for cornstarch slurry if using)
Instructions
1. Prepare your beef by slicing flank steak thinly against the grain or cubing chuck roast into bite-size pieces.
2. In the slow cooker, combine beef, soy sauce, brown sugar, beef broth, garlic, and ginger. Stir to coat the beef well.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours for flank steak. If using chuck roast, cook on LOW for 6–8 hours until tender.
4. Add broccoli about 30 minutes before the end. Stir gently into the sauce.
5. To thicken the sauce (optional), whisk cornstarch with cold water and stir into the slow cooker.
6. Cover again and finish cooking until broccoli is tender and the sauce is thickened slightly.
7. Serve hot over cooked rice and sprinkle with sesame seeds for garnish.
Notes
Use chuck roast for a melt-in-your-mouth texture.
Add chili flakes or sriracha for heat.
Sub tamari for gluten-free version.
Freeze leftovers up to 3 months.
Use a cornstarch slurry to thicken sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup over rice
- Calories: 450
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g