Description
Craving that savory, restaurant-style beef and broccoli but don’t want to deal with a wok or takeout? Say hello to Slow Cooker Beef and Broccoli! This dish delivers tender beef, crisp broccoli, and a rich, umami-packed sauce with minimal effort
Ingredients
-
Beef Flank Steak (1.5 lbs, thinly sliced): A lean cut that becomes tender and flavorful when slow-cooked.
-
Substitution: Sirloin, skirt steak, or chuck roast (trimmed of fat) for similar results, or tofu for a vegetarian option.
-
-
Broccoli Florets (4 cups): Adds vibrant color, crunch, and nutrition.
-
Substitution: Cauliflower florets, snap peas, or green beans for a different veggie.
-
-
Soy Sauce (½ cup): Provides salty, umami flavor to the sauce.
-
Substitution: Tamari for gluten-free or coconut aminos for soy-free.
-
-
Brown Sugar (¼ cup): Balances the savory sauce with a touch of sweetness.
-
Substitution: Honey or maple syrup for a natural sweetener.
-
-
Beef Broth (¼ cup): Adds depth and keeps the sauce from being too thick.
-
Substitution: Chicken or vegetable broth, or water with a bouillon cube.
-
-
Garlic (3 cloves, minced): Brings warm, savory depth.
-
Substitution: ¾ tsp garlic powder if fresh isn’t available.
-
-
Ginger (1 tsp, grated): Adds a zesty, slightly spicy kick.
-
Substitution: ½ tsp ground ginger, but fresh is best for flavor.
-
-
Cornstarch (1 tbsp, optional): Thickens the sauce for a glossy finish.
-
Substitution: Arrowroot powder or skip for a thinner sauce.
-
-
Sesame Seeds (for garnish): Adds a nutty crunch and visual appeal.
-
Substitution: Chopped green onions, crushed peanuts, or no garnish.
-
-
For Serving: Cooked rice (white, brown, or jasmine) to soak up the sauce.
-
Substitution: Noodles, quinoa, or cauliflower rice for low-carb.
-
Instructions
Step 1: Prep the Beef
-
Thinly slice 1.5 lbs flank steak against the grain into bite-sized strips (about ¼-inch thick). This ensures tenderness.
-
Place the beef in the slow cooker.
-
Tip: Partially freeze the steak for 20 minutes to make slicing easier.
-
Step 2: Make the Sauce
-
In a medium bowl, whisk together ½ cup soy sauce, ¼ cup brown sugar, ¼ cup beef broth, 3 minced garlic cloves, and 1 tsp grated ginger until the sugar dissolves.
-
Pour the sauce over the beef in the slow cooker and stir to coat evenly.
-
Tip: Taste the sauce before adding—adjust with more brown sugar for sweetness or soy sauce for saltiness.
-
Step 3: Cook the Beef
-
Cover and cook on low for 4-5 hours or high for 2-3 hours, until the beef is tender and cooked through.
-
Check the beef at the lower end of the time range to avoid overcooking.
-
Tip: Stir once halfway through if possible to ensure even cooking, but avoid lifting the lid too often.
-
Step 4: Add Broccoli and Thicken (Optional)
-
In the last 30 minutes of cooking, add 4 cups broccoli florets to the slow cooker and stir gently to coat in the sauce.
-
For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water to make a slurry, stir it into the slow cooker, and cook on high for the remaining 30 minutes.
-
Tip: If you prefer crisp broccoli, add it in the last 15-20 minutes instead.
-
Step 5: Check the Sauce
-
Once cooked, check the sauce consistency. If it’s too thin without cornstarch, simmer on high for 10-15 minutes with the lid off. If too thick, add 1-2 tbsp broth or water.
-
Tip: The sauce should be glossy and coat the beef and broccoli without being runny.
-