Crockpot Beef and Broccoli
A restaurant-style comfort meal that combines tender beef and crisp broccoli in a savory-sweet sauce, perfect for an effortless weeknight dinner.
Ingredients
For the sauce
- 1 cup beef broth low-sodium if preferred
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tablespoons brown sugar or honey/maple syrup
- 2 cloves garlic minced
- 1 teaspoon ginger minced (or 1/2 tsp ground ginger)
- 2 tablespoons cornstarch for thickening
- 2 tablespoons water to make slurry
For the beef and broccoli
- 1 lb beef sliced thinly (flank, skirt, or sirloin; slice against the grain)
- 2 cups broccoli florets fresh works best; frozen can be used but add sooner
- Salt and pepper to taste
- Cooked rice for serving
Instructions
Preparation
- Whisk together the beef broth, soy sauce, brown sugar, minced garlic, and minced ginger in the slow cooker.
- Add the thinly sliced beef. Stir to coat the slices in the sauce so they’re evenly seasoned.
Cooking
- Cover and cook on LOW for 4–5 hours, or until the beef is fork-tender. Check at 4 hours — slow cookers vary.
- About 30 minutes before serving, add the broccoli florets. Stir gently to combine.
- In a small bowl, mix the cornstarch and water to make a smooth slurry. Pour it into the slow cooker and stir. Let the sauce simmer on LOW until it thickens, about 20–30 minutes.
- Taste and adjust with salt and pepper. Spoon the beef and broccoli over hot cooked rice and serve immediately.
Notes
Serve over steamed jasmine or brown rice. For a lighter plate, try cauliflower rice. Garnish with toasted sesame seeds and chopped scallions for texture and freshness. Add a squeeze of lime or a drizzle of chili oil for brightness and heat. For a family-style dinner, place the slow cooker on the table with bowls of rice and toppings so everyone customizes their bowl.