Slow-Cooker Beef and Broccoli
A tender beef and broccoli dish cooked in a savory, slightly sweet soy-sesame sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 lb beef, sliced thin (flank, skirt, or sirloin work well) Slice beef thin against the grain for tenderness.
- 2 cups broccoli florets Add in the last hour if you prefer them crisp-tender.
- 1/2 cup soy sauce Use low-sodium if preferred.
- 1/4 cup brown sugar Can be substituted with honey or agave.
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated Or use 1/4 teaspoon ground ginger.
- 1 tablespoon cornstarch
- 1 tablespoon water
- Cooked rice for serving Serve over steamed rice to soak up the sauce.
Instructions
Preparation
- Slice beef thinly against the grain for tenderness. If slices are large, cut them into bite-sized strips.
- Place the sliced beef and broccoli florets in the slow cooker. Pour in the soy sauce, add brown sugar, sesame oil, minced garlic, and grated ginger.
- Stir everything so the beef and broccoli are evenly coated in the sauce.
Cooking
- Cover and cook on low for 4–5 hours. Check the beef after 4 hours; it should be fork-tender.
- About 30 minutes before serving, whisk the cornstarch with the water until smooth. Stir the slurry into the slow cooker and replace the lid. Let it finish cooking until the sauce thickens and becomes glossy.
Serving
- Spoon the beef and broccoli over cooked rice and drizzle with any extra sauce from the slow cooker.
Notes
For gluten-free, swap soy sauce for coconut aminos. If you prefer less sugar, reduce brown sugar or use a sugar substitute. Adding bell pepper or snap peas in the last hour can boost vegetable content.