Description
This Slow-Cooker Beef Broccoli recipe is a delicious and effortless way to enjoy a classic takeout favorite from the comfort of your home. Tender beef and fresh broccoli are slow-cooked in a savory soy-based sauce, resulting in a rich, flavorful dish perfect for a family dinner or meal prep.
Ingredients
Beef and Broccoli
- 1.5 pounds flank steak, thinly sliced against the grain
- 4 cups fresh broccoli florets
- 2 tablespoons vegetable oil
Sauce
- 1 cup beef broth
- 1/3 cup low sodium soy sauce
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare the Beef: Thinly slice the flank steak across the grain to ensure tenderness after slow cooking. Set aside.
- Combine the Sauce Ingredients: In a bowl, whisk together beef broth, low sodium soy sauce, brown sugar, minced garlic, and grated ginger until the sugar dissolves.
- Add Ingredients to Slow Cooker: Place the sliced beef in the slow cooker and pour the sauce mixture over it. Stir gently to coat the beef evenly in the sauce.
- Cook the Beef: Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the beef is tender.
- Prepare Broccoli: About 30 minutes before the beef finishes cooking, steam or blanch the broccoli florets until bright green and slightly tender but still crisp, then add them into the slow cooker.
- Thicken the Sauce: In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the slow cooker contents to thicken the sauce. Continue cooking on high for about 15 minutes until sauce thickens.
- Finish and Serve: Stir everything gently to combine. Serve the beef broccoli hot over steamed rice or noodles for a satisfying meal.
Notes
- For best flavor, slice the beef as thinly as possible.
- Broccoli can be steamed ahead and added just before thickening the sauce to prevent overcooking.
- Use low sodium soy sauce to control the salt content.
- Adjust sweetness to taste by varying the amount of brown sugar.
- Can substitute flank steak with sirloin or skirt steak if preferred.
- Leftovers store well in the refrigerator for up to 3 days.
