Slow Cooker Beef and Broccoli
Slow cooker beef and broccoli gives you that takeout favorite with tender strips of beef in a glossy, savory-sweet sauce. The slow cook makes even budget flank steak silky and tender, and the broccoli goes in at the end so it stays bright. Serve it over rice for an easy weeknight dinner.
- ⏱ 300 min
- 📊 easy
- 🍽 Family
Ingredients
- 700 g flank steak, thinly sliced
- 4 cups broccoli florets
- 1/2 cup soy sauce
- 1/2 cup beef broth
- 3 tbsp brown sugar
- 4 cloves garlic, minced
- 2 tbsp cornstarch
- 1 tsp sesame oil
Instructions
- Place the sliced beef in the slow cooker.
- Whisk the soy sauce, broth, brown sugar, garlic, and sesame oil together and pour over the beef.
- Cover and cook on low for 4 to 5 hours, until the beef is tender.
- Stir the cornstarch with a few tablespoons of cold water and mix it into the sauce.
- Add the broccoli florets, cover, and cook on high for 30 minutes until crisp-tender and the sauce thickens.
- Serve over steamed rice with a sprinkle of sesame seeds.
💡 Chef's tip
Slice the beef thinly against the grain before cooking; shorter muscle fibers make every bite more tender.
Adding the broccoli only in the last 30 minutes is the trick to keeping it crisp-tender and green, since hours in the slow cooker would turn it gray and mushy.
Nutrition (per serving)
- Calories: 340 kcal
- Protein: 33 g
- Carbs: 20 g
- Fat: 14 g
