Crockpot Beef and Broccoli Recipe
This Crockpot Beef and Broccoli recipe is a simple, flavorful way to enjoy a classic takeout favorite at home. With tender beef simmered slowly and fresh broccoli cooked just right, it’s perfect for busy weeknights.
Ingredients
- 1 1/2 lbs beef flank steak, sliced thin
- 3 cups broccoli florets
- 1/2 cup soy sauce
- 1/4 cup beef broth
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 2 tbsp cornstarch
- 4 garlic cloves, minced
Instructions
- Step 1: Add sliced beef, soy sauce, beef broth, brown sugar, sesame oil, and minced garlic to the crockpot. Stir to combine.
- Step 2: Cook on low for 4 hours until the beef is tender and flavorful.
- Step 3: About 30 minutes before the end of cooking, mix the cornstarch with 1/4 cup water to create a slurry.
- Step 4: Stir the cornstarch slurry into the crockpot, then add the broccoli florets.
- Step 5: Cook for an additional 30 minutes until the broccoli is tender and the sauce has thickened.
- Step 6: Serve the beef and broccoli hot over rice for a complete meal.
Tips & Variations
- For extra flavor, marinate the sliced beef in soy sauce and garlic for 1 hour before adding to the crockpot.
- Try adding a pinch of red pepper flakes for a spicy kick.
- Use cauliflower florets instead of broccoli for a low-carb alternative.
- If you prefer thicker sauce, increase cornstarch to 3 tablespoons.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef?
Yes, other cuts like sirloin or chuck can be used, but flank steak remains tender and cooks well in a slow cooker.
Can I freeze leftovers?
Yes, this dish freezes well. Store in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
PrintCrockpot Beef and Broccoli Recipe
This Crockpot Beef and Broccoli recipe delivers a tender, flavorful dish with a perfectly balanced savory-sweet sauce. Slow-cooked flank steak becomes meltingly tender while the broccoli crisply retains its texture, making it an easy and wholesome meal to serve over rice for a comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Chinese-American
Ingredients
Beef and Sauce
- 1 1/2 lbs beef flank steak, sliced thin
- 1/2 cup soy sauce
- 1/4 cup beef broth
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 4 garlic cloves, minced
Thickening and Vegetables
- 2 tbsp cornstarch
- 1/4 cup water
- 3 cups broccoli florets
Instructions
- Prepare the Beef and Sauce: In the crockpot, combine the thinly sliced flank steak with soy sauce, beef broth, brown sugar, sesame oil, and minced garlic. Mix well to ensure the beef is evenly coated with the sauce ingredients.
- Slow Cook the Beef: Set the crockpot to low and cook everything for 4 hours. This slow cooking tenderizes the beef and allows the flavors to meld beautifully.
- Thicken Sauce and Add Broccoli: About 30 minutes before cooking is complete, mix the cornstarch with 1/4 cup of water until smooth. Stir this slurry into the crockpot to thicken the sauce. Add the broccoli florets at this time and continue cooking on low for another 30 minutes until the broccoli is tender but still crisp.
- Serve: Once done, give everything a good stir and serve the beef and broccoli mixture over steamed rice for a complete meal.
Notes
- Slice the beef thinly across the grain to ensure tenderness.
- Adjust the amount of brown sugar to control sweetness.
- Use low-sodium soy sauce if you want a less salty dish.
- For added texture, sprinkle toasted sesame seeds before serving.
- You can substitute broccoli with other vegetables like snap peas or bell peppers if desired.
Keywords: Beef and Broccoli, Crockpot recipe, slow cooker beef, easy dinner, Chinese comfort food
