Description
A delicious and easy slow cooker beef and broccoli recipe, perfect for serving over rice.
Ingredients
Scale
- 1 ½ pounds flank steak or sirloin, thinly sliced against the grain
- 1 cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar, packed
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- ¼ teaspoon black pepper
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 4 cups broccoli florets (about 2 medium heads)
- 2 green onions, thinly sliced (for garnish)
- Toasted sesame seeds (optional, for garnish)
- Cooked rice, for serving
Instructions
- In the slow cooker, whisk together beef broth, soy sauce, brown sugar, sesame oil, minced garlic, ginger, and black pepper.
- Add the sliced flank steak into the sauce, stirring to coat all pieces evenly.
- Cover and cook on LOW for 4-5 hours, or until beef is tender. (For best texture, avoid cooking on HIGH as the beef may become chewy.)
- In a small bowl, whisk together cornstarch and cold water until smooth. Stir this slurry into the slow cooker.
- Add broccoli florets to the slow cooker, gently mixing them in.
- Cover and cook an additional 30 minutes on HIGH, or until the sauce is thickened and broccoli is tender-crisp.
- Taste and adjust seasoning if needed. Serve hot over cooked rice, and garnish with green onions and sesame seeds, if desired.
Notes
- This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can substitute the flank steak with other cuts of beef, but cooking times may vary.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg