CROCKPOT BEEF AND BROCCOLI
A delicious and convenient take on the classic Chinese dish, this Crockpot Beef and Broccoli features tender slices of beef, crisp broccoli florets, and a savory sauce that’s perfect for busy weeknights. With minimal prep and the ease of a slow cooker, this recipe brings the rich flavors of takeout to your home kitchen.
Ingredients
- 2 pounds sirloin steak or boneless beef chuck roast sliced thin
- 1 cup beef broth
- ½ cup low sodium soy sauce
- ¼ cup brown sugar
- 1 tablespoon sesame oil
- 3 garlic cloves minced
- 4 tablespoons cornstarch
- 4 tablespoons water
- 1 bag 12 oz frozen broccoli florets
- Cooked white rice optional, for serving
Instructions
- Slice 2 pounds of sirloin steak or beef chuck roast into thin strips.
- Mince 3 garlic cloves.
- In the insert of a 6-quart crockpot, whisk together 1 cup of beef broth, ½ cup low sodium soy sauce, ¼ cup brown sugar, 1 tablespoon sesame oil, and minced garlic.
- Add the sliced beef to the crockpot, tossing to coat it evenly with the sauce.
- Cover and cook on low for 5 hours until the beef is tender.
- Prepare a slurry by whisking together 4 tablespoons cornstarch and 4 tablespoons water.
- Stir the slurry into the crockpot, mixing well to thicken the sauce.
- Add 1 bag (12 oz) frozen broccoli florets to the crockpot, stirring gently to combine.
- Cover and cook for an additional 30 minutes until the broccoli is tender.
- Prepare white rice according to package instructions if desired.
- Serve the beef and broccoli over the rice, enjoying the rich flavors and tender textures.
Notes
For a low-carb option, serve over cauliflower rice. To add heat, include red pepper flakes or sriracha in the sauce.
Nutrition
Serving: 250gCalories: 381kcal
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