Slow Cooker Beef and Broccoli
Crockpot Beef and Broccoli is a takeout-style favorite made easy, with tender beef, fresh broccoli, and a rich, savory sauce.
Servings: 4
Ingredients
- 2 lbs. beef chuck roast sliced thinly across the grain
- 1 cup beef stock or beef broth
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tsp. sesame oil
- 3 cloves garlic minced
- 1 Tbsp. ground ginger
- ¼ cup cornstarch
- 12 oz. Broccoli Florets (about 3 cups)
Instructions
- In a medium sized mixing bowl, whisk together the beef stock, soy sauce, brown sugar, sesame oil, garlic and ground ginger.
- Lay the sliced beef to the bottom of the slow cooker and pour the sauce over top. Mix the beef slices with the sauce.
- Cook on HIGH for 3 hours/LOW for 5-6 hours or until the beef is cooked through.
- Take ¼ cup of the sauce out of the slow cooker and whisk together with the cornstarch. Pour back into the slow cooker and mix. Add the broccoli florets, cook on HIGH for 30 minutes or until the broccoli is tender and the sauce has thickened.
- Serve over white rice and garnish with toasted sesame seeds and sliced green onions. Enjoy!
Video
Notes
- Store leftovers in the refrigerator for up to 3 days in an airtight container.
- Sirloin, flank, or strip steak can all be used for this recipe.
- Fresh or frozen broccoli can be used in this recipe.
- Add any remaining beef and broccoli to an airtight container and keep in the fridge for up to 3 days. Reheat on the stove top over medium heat until warm throughout.
Nutrition
Calories: 367kcal | Carbohydrates: 26g | Protein: 44g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 104mg | Sodium: 2560mg | Potassium: 1036mg | Fiber: 3g | Sugar: 11g | Vitamin A: 664IU | Vitamin C: 95mg | Calcium: 124mg | Iron: 5mg
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