Description
Dinner in minutes not hours? This Crockpot Beef and Broccoli lets you prep it, forget it, and come home to takeout flavor without the wait or cost.
Ingredients
Scale
- 1½ pounds (680g) flank steak or sirloin, thinly sliced against the grain
- 1 cup (240ml) beef broth, low-sodium preferred
- ⅔ cup (160ml) low-sodium soy sauce
- ⅓ cup (67g) brown sugar, packed
- 2 tablespoons (30ml) sesame oil
- 4 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- ½ teaspoon red pepper flakes (optional)
- 4 cups (300g) fresh broccoli florets
- 2 tablespoons (16g) cornstarch
- 4 tablespoons (60ml) water
- Cooked rice for serving
- Sesame seeds and sliced green onions for garnish
Instructions
- Slice beef against the grain into thin strips (about ¼-inch thick) and place in the bottom of your crockpot.
- In a medium bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Pour over the beef in the crockpot.
- Cover and cook on low for 3-4 hours or on high for 1½-2 hours.
- About 30 minutes before cooking is complete, add the broccoli florets to the crockpot and stir to combine.
- In a small bowl, whisk together cornstarch and water to make a slurry. During the final 15 minutes, stir this mixture into the crockpot.
- Leave the lid slightly ajar and allow the sauce to thicken, stirring occasionally.
- Serve over hot rice and garnish with sesame seeds and sliced green onions.