Slow Cooker Beef & Broccoli
The takeout favorite, made easy at home_Introduction: Craving Chinese takeout but want something healthier and easier?
This Slow Cooker Beef & Broccoli is the answer. Tender slices of beef simmer in a savory
-sweet sauce with fresh broccoli florets until everything is melt-in-your-mouth good.
It’s a set-it-and-forget-it dinner that tastes just like your favorite restaurant dish, but made right in your crockpot.
Perfect for busy weeknights, meal prep, or feeding the whole family.
Ingredients:
_Serves 4-6_
*For the Beef:*
– 2 lbs flank steak, thinly sliced against the grain
– 1 tbsp olive oil
– 1/2 tsp black pepper*
For the Sauce:*
– 3/4 cup low-sodium beef broth
– 1/2 cup low-sodium soy sauce
– 1/4 cup brown sugar, packed
– 3 tbsp honey
– 3 tbsp sesame oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp cornstarch + 2 tbsp cold water, for slurry
*For the Vegetables & Serving:*
– 4 cups broccoli florets
– 1 tbsp sesame seeds, for garnish
– 2 green onions, sliced, for garnish
– Cooked white rice or brown rice, for serving
Instructions:
1. *Prep the beef*:
Pat the sliced flank steak dry.
In a bowl, toss with olive oil and black pepper.
2. *Make the sauce*:
In your slow cooker, whisk together beef broth, soy sauce, brown sugar, honey, sesame oil, garlic, and ginger.
3. *Cook*:
Add the beef to the sauce and stir to coat. Cover and cook on *LOW for 4-5 hours* or *HIGH for 2-3 hours*, until the beef is tender.
4. *Add broccoli*: About 30 minutes before serving, add the broccoli florets to the slow cooker. Stir and continue cooking.
5. *Thicken the sauce*: In a small bowl, mix cornstarch and cold water. Stir the slurry into the slow cooker.
Cook on HIGH for the last 15 minutes until the sauce thickens and coats the beef.
6. *Serve*: Spoon over hot rice. Garnish with sesame seeds and green onions. Enjoy!
Tips:
– *Best cut of beef*:
Flank steak,
sirloin, or chuck roast all work.
Slice it thin and _against the grain_ for maximum tenderness.
– *Don’t overcook broccoli*:
Adding it in the last 30 minutes keeps it bright green and slightly crisp instead of mushy.
– *Make it spicier*:
Add 1 tsp red pepper flakes or a drizzle of sriracha to the sauce.
– *Meal prep friendly*: Stores great in the fridge for 4 days.
Reheat and serve over fresh rice.
– *Gluten-free option*: Swap soy sauce for tamari or coconut aminos.
Conclusion:
This Crockpot Beef & Broccoli proves that homemade can be even better than takeout.
It’s budget-friendly, uses simple pantry ingredients, and the slow cooker does all the work.
Once you try this version, you’ll never go back to delivery.