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Delicious crockpot beef and broccoli served over rice with a savory sauce.

Crock Pot Beef and Broccoli

A cozy, flavorful slow cooker dish that mimics the best takeout flavors, featuring tender beef and fresh broccoli in a glossy sauce.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beef and Broccoli
  • 1 pound flank steak or chuck roast Flank steak is classic; chuck roast is more tender.
  • 4 cups fresh broccoli florets Frozen works in a pinch.
  • 1/2 cup low sodium soy sauce Helps control salt levels.
  • 1/4 cup brown sugar or honey Just enough to balance the salty sauce.
  • 4 cloves garlic, minced Fresh preferred.
  • 1 teaspoon fresh ginger, minced Ground ginger can be used if fresh is not available.
  • 1 tablespoon sesame oil Optional, for a takeout flavor.
  • 2 tablespoons cornstarch To thicken the sauce.
  • 1/2 cup broth or water To keep things saucy.

Method
 

Preparation
  1. Slice the beef thinly. If it is tough, freeze for 15 minutes to make slicing easier.
  2. Add the beef to the crock pot.
  3. In a bowl, stir together soy sauce, brown sugar, garlic, ginger, broth or water, and sesame oil (if using). Pour this mixture over the beef and toss to coat.
  4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the beef is tender.
Cooking
  1. Add broccoli florets about 20 to 30 minutes before serving. For crisper broccoli, add 15 to 20 minutes before serving.
  2. To thicken the sauce, mix cornstarch with cold water until smooth, then stir into the crock pot. Cook for an additional 10 to 15 minutes with the lid on.
Serving
  1. Serve in bowls, optionally topping with sesame seeds.

Notes

Leftovers can be stored in an airtight container for up to 3-4 days. Freeze without broccoli for the best results.