Crockpot Beef and Broccoli
This easy and comforting Crockpot Beef and Broccoli dish features tender sirloin simmered in a sweet-salty sauce, served over rice for a perfect weeknight dinner.
Ingredients
Main Ingredients
- 1 pound beef sirloin, sliced thin Thin slices cook evenly in the crockpot.
- 2 cups broccoli florets For crisper broccoli, add during the last 30-45 minutes of cooking.
- 1/2 cup soy sauce Use low-sodium if you’re watching salt.
- 1/4 cup brown sugar Light or dark both work.
- 2 tablespoons garlic, minced About 4 cloves.
- 1 tablespoon ginger, minced Fresh tastes best; ground ginger can substitute — use 1/2 tsp.
- 1 tablespoon cornstarch Used to thicken the sauce.
- 1/4 cup water To make the cornstarch slurry.
- Cooked rice For serving.
Instructions
Preparation
- Place the thinly sliced beef in the crockpot in an even layer.
- Scatter the broccoli florets on top.
- In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, minced ginger, cornstarch, and water until smooth.
- Pour the sauce evenly over the beef and broccoli. Stir gently if you want the sauce distributed more thoroughly.
Cooking
- Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the beef is tender and the sauce has thickened.
- If the sauce is thin at the end, remove the lid and cook on HIGH for 15–20 minutes to reduce, or stir and add a touch more cornstarch slurry to thicken.
Serving
- Serve the beef and broccoli over warm cooked rice and spoon extra sauce over the top.
Notes
Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating. For freezing, use freezer-safe containers for up to 2–3 months. If reheating, add a splash of water or broth if the sauce thickened in storage.