Crockpot Beef and Broccoli
This slow-cooker twist on the classic American-Chinese dish gives you tender beef, a rich savory sauce, and perfectly cooked broccoli with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American Chinese
- Diet: Halal
Ingredients
Scale
- 1 1/2 lbs beef flank steak, thinly sliced
- 1 cup beef broth
- 1/2 cup soy sauce or tamari
- 1/3 cup brown sugar
- 2 tablespoons sesame oil
- 4 garlic cloves, minced
- 1 teaspoon shredded ginger
- 1 tablespoon oyster sauce
- 1 teaspoon red pepper flakes (optional)
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 4 cups fresh broccoli florets
- Cooked jasmine rice
- Sesame seeds
- Sliced green onions
Instructions
- Slice the beef against the grain for tenderness.
- Whisk together broth, soy sauce, brown sugar, sesame oil, garlic, ginger, and oyster sauce.
- Add sliced beef to the slow cooker and pour the sauce over the top.
- Cook on low for about 4 hours until beef is tender.
- Mix cornstarch and cold water into a slurry and stir it into the slow cooker.
- Stir in fresh broccoli and cook for 20–30 minutes until broccoli softens.
- Serve over jasmine rice and garnish with sesame seeds and green onions.
Notes
- Add broccoli only at the end for best texture.
- Use tamari or coconut aminos for a gluten-free version.
- Store leftovers up to 4 days and reheat gently.