Crockpot Beef and Broccoli Recipe
This slow-cooked beef and broccoli delivers bold flavors with zero effort. Perfect for lazy nights that still demand delicious food.
Ingredients
For the Beef and Sauce:
- 1.5 pounds flank steak thinly sliced
- ½ cup low-sodium soy sauce
- ⅓ cup beef broth
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger minced
- 4 cloves garlic minced
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional, for heat
For the Vegetables & Garnish:
- 3 cups broccoli florets
- 2 green onions sliced
- Sesame seeds for garnish
- Steamed rice for serving
Instructions
Step 1: Prep the Sauce
- Whisk together soy sauce, broth, brown sugar, cornstarch, sesame oil, rice vinegar, ginger, garlic, and black pepper in a bowl.
Step 2: Load the Crockpot
- Place the sliced beef in the slow cooker.
- Pour the sauce over the meat and stir to coat.
- Cover and cook on LOW for 4 hours or HIGH for 2.5 hours.
Step 3: Add the Broccoli
- Toss in the broccoli during the last 30 minutes.
Step 4: Serve & Enjoy
- Spoon over rice, top with green onions and sesame seeds.
- Devour immediately like you haven't eaten in days.
Notes
Nutritional Information (Per Serving)
- Calories: ~380
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Vitamin C: 30%
- Potassium: 22%
- Vitamin B6: 18%
- Magnesium: 12%
Pro Tips for the Best Beef and Broccoli
- Use flank steak for the most tender texture.
- Add the broccoli at the end to keep it from turning into mush.
- Want more sauce? Double the ingredients and thank me later.
- For extra depth, throw in a splash of oyster sauce.
- Leftovers? Store them in the fridge for up to 3 days—if they last that long.