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Slow Cooker Broccoli Beef

  • Author: Avery
  • Total Time: 4 hours 15 minutes–5 hours 15 minutes
  • Yield: 4 servings 1x
  • Diet: Dairy-Free (verify soy sauce and broth), can be made gluten-free with tamari

Description

Slow Cooker Broccoli Beef is your answer to takeout cravings with almost zero effort. Thinly sliced flank steak simmers low and slow in a savory, slightly sweet garlic-ginger sauce until melt-in-your-mouth tender, then gets tossed with crisp-tender broccoli. Serve it over fluffy rice for a cozy, family-friendly dinner that tastes like your favorite restaurant classic made right in your own kitchen.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced against the grain
  • 4 cups broccoli florets (fresh or frozen, thawed and drained)
  • 1/2 cup soy sauce (low-sodium recommended)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
  • 1/4 cup beef broth (or water, in a pinch)
  • 1 tablespoon rice vinegar
  • Salt and freshly ground black pepper, to taste
  • Cooked rice, for serving (white, brown, or jasmine)

Instructions

  1. In a medium bowl, whisk together the soy sauce, brown sugar, cornstarch, sesame oil, garlic, ginger, beef broth, and rice vinegar until completely smooth and no cornstarch lumps remain.
  2. Place the thinly sliced flank steak into the slow cooker, separating the pieces so they don’t clump together.
  3. Pour the prepared sauce evenly over the beef. Toss gently with tongs or a spoon to coat all the slices in the sauce.
  4. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the beef is very tender and the sauce has thickened slightly.
  5. About 30 minutes before serving, stir in the broccoli florets, making sure they’re mostly submerged in the sauce. Cover and cook on HIGH for 20–30 minutes, or until the broccoli is tender but still bright green.
  6. Taste the sauce and season with salt and freshly ground black pepper as needed (remember the soy sauce is salty).
  7. Serve the broccoli beef hot over cooked rice, spooning extra sauce over each serving.

Notes

  • Slice the flank steak thinly against the grain so it turns out tender after slow cooking.
  • If the sauce seems too thin at the end, mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the slow cooker, and cook on HIGH for another 10–15 minutes.
  • For crisper broccoli, steam it separately and stir it into the beef and sauce just before serving.
  • Prep Time: 15 minutes
  • Cook Time: 4–5 hours (on LOW) or 2–3 hours (on HIGH)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Asian-Inspired, Chinese-American

Nutrition

  • Serving Size: 1/4 of recipe (without rice)
  • Calories: 320 kcal
  • Sugar: 9 g (approx.)
  • Sodium: 900 mg (approx., will vary with soy sauce type)
  • Fat: 14 g (approx.)
  • Saturated Fat: 4.5 g (approx.)
  • Unsaturated Fat: 8.5 g (approx.)
  • Trans Fat: 0 g
  • Carbohydrates: 20 g (approx.)
  • Fiber: 3 g (approx.)
  • Protein: 28 g (approx.)
  • Cholesterol: 70 mg (approx.)

Keywords: slow cooker broccoli beef, crockpot beef and broccoli, takeout at home, easy weeknight dinner

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Find it online: https://averyrecipes.com/slow-cooker-broccoli-beef/