Description
This Crockpot Beef and Broccoli recipe offers a tender, flavorful twist on a classic Chinese-American dish, made easy with a slow cooker. Thinly sliced flank steak simmers in a savory sauce of soy, beef broth, garlic, and sesame oil before being combined with fresh or frozen broccoli. The dish is thickened with cornstarch and perfect served over rice for a comforting, hands-off weeknight meal.
Ingredients
Scale
Beef and Sauce
- 1 1/2 pounds flank steak (or beef chuck), sliced thinly against the grain
- 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
Thickening and Vegetables
- 2–3 Tablespoons cornstarch
- 3–4 cups chopped broccoli, fresh or frozen
Instructions
- Add beef to crockpot: Place the thinly sliced flank steak or beef chuck strips into the base of your crockpot, evenly distributing the meat.
- Prepare sauce: In a medium bowl, whisk together the beef broth, low-sodium soy sauce, light brown sugar, sesame oil, and minced garlic until the sugar is dissolved and the mixture is well combined.
- Cook beef: Pour the prepared sauce over the beef in the crockpot. Cover and cook on low for 3 to 4 hours, or until the meat is fully cooked and tender.
- Thicken sauce and add broccoli: Remove about 1/4 cup of the cooking liquid from the crockpot (or measure 1/4 cup water). Whisk in 2 to 3 tablespoons of cornstarch until smooth, then stir this mixture back into the crockpot. Add the chopped broccoli on top.
- Finish cooking: Increase the crockpot setting to high and cook for an additional 20 minutes, or until the broccoli is tender yet crisp. Season with salt or pepper to taste.
- Serve: Serve the beef and broccoli hot over steamed rice. Optionally, garnish with sesame seeds for extra flavor and texture.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Using low-sodium soy sauce keeps the dish flavorful without being too salty.
- You can substitute frozen broccoli if fresh is not available; just ensure it’s chopped to bite-sized pieces.
- Adjust the amount of cornstarch to reach your desired sauce thickness.
- This dish pairs well with steamed jasmine or basmati rice.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese-American
