Description
This Crockpot Beef and Broccoli recipe is a flavorful and easy-to-make dish that is perfect for a busy day. Tender slices of beef simmered in a savory sauce with broccoli florets, served over hot rice, topped with sesame seeds and green onions.
Ingredients
Scale
For the beef:
- 1½ pounds flank steak, thinly sliced against the grain
- 1 cup beef broth
- ½ cup low-sodium soy sauce
- â…“ cup brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
For thickening:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Additional:
- 4 cups broccoli florets
- cooked white rice (for serving)
- sesame seeds and green onions for garnish (optional)
Instructions
- In the crockpot: Whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic. Add the sliced flank steak and stir to coat. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the beef is tender.
- Thickening the sauce: In a small bowl, mix the cornstarch and cold water until smooth, then stir it into the crockpot during the last 30 minutes of cooking. Add the broccoli florets to the crockpot at the same time. Cover and continue cooking until the sauce thickens and broccoli is tender.
- Serve: Over hot cooked rice and garnish with sesame seeds and green onions if desired.
Notes
- For a lower-carb version, serve over cauliflower rice.
- You can substitute skirt steak or sirloin if flank steak isn’t available.
- Add red pepper flakes or sriracha for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 cup beef and broccoli (without rice)
- Calories: 330
- Sugar: 10g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg
