Description
This Crockpot Beef and Broccoli recipe combines tender, slow-cooked beef with fresh broccoli in a savory, slightly sweet sauce. Perfect for a hands-off dinner, the beef simmers until juicy and flavorful while the broccoli is added at the end for a crisp-tender finish. Serve over rice for a comforting, hearty meal that’s both easy to prepare and delicious.
Ingredients
Scale
Beef and Sauce
- 1 1/2 pounds flank steak or beef chuck, sliced against the grain in thin strips
- 1 cup low-sodium beef broth
- 1/2 cup low-sodium soy sauce
- 1/3 cup light brown sugar
- 1 Tablespoon sesame oil
- 1 Tablespoon minced garlic
- 2-3 Tablespoons cornstarch
Vegetables
- 3-4 cups chopped broccoli, frozen or fresh
Instructions
- Add beef to crockpot. Place 1 1/2 pounds of thinly sliced beef into the base of your crockpot, spreading it out evenly to allow for thorough cooking.
- Make sauce and cook beef. In a medium bowl, whisk together 1 cup low-sodium beef broth, 1/2 cup low-sodium soy sauce, 1/3 cup light brown sugar, 1 Tablespoon sesame oil, and 1 Tablespoon minced garlic until well combined. Pour this sauce mixture over the beef in the crockpot. Cover and cook on low for 3 to 4 hours, or until the beef is tender and cooked through.
- Thicken sauce and add broccoli. After cooking, carefully remove 1/4 cup of liquid from the crockpot (or use 1/4 cup water) and whisk in 2-3 Tablespoons of cornstarch until smooth. Stir this mixture back into the crockpot liquid to thicken the sauce. Then add 3 to 4 cups of chopped broccoli on top. Cover and cook on high for an additional 20 minutes, or until the broccoli is tender yet crisp.
- Serve. Once the broccoli is cooked, season the dish to taste if needed. Serve the beef and broccoli hot over steamed rice, and garnish with sesame seeds if desired for an extra touch of flavor and texture.
Notes
- This recipe is ideal for busy days as the crockpot does most of the work, requiring minimal hands-on prep.
- Use flank steak for a leaner option or beef chuck for a richer flavor and more tenderness after slow cooking.
- Adjust the amount of cornstarch to achieve your preferred sauce thickness.
- Fresh broccoli can be substituted with frozen broccoli if needed—just make sure not to overcook it so it retains some crunch.
- Serve with steamed jasmine or brown rice to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 247 kcal
- Sugar: 10 g
- Sodium: 587 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 68 mg
