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Crockpot Beef and Broccoli

Crockpot beef and broccoli with glossy sauce over rice in ceramic bowl.
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This easy slow cooker recipe delivers classic takeout flavor with minimal effort. Tender beef and crisp broccoli cook in a savory, slightly sweet sauce, perfect for serving over rice on a busy weeknight.

Ingredients

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  • 2 pounds flank steak or sirloin, sliced thinly against the grain
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • Salt and black pepper
  • 3/4 cup low-sodium beef broth
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup packed brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 large head broccoli, cut into florets (about 4-5 cups)
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • Sesame seeds and sliced green onions for garnish

Instructions

  1. Pat sliced steak dry and toss with 1 tbsp cornstarch, oil, salt, and pepper.
  2. In the slow cooker insert, whisk together broth, soy sauce, brown sugar, hoisin, sesame oil, garlic, ginger, and red pepper flakes.
  3. Add the coated beef to the sauce and stir to combine. Cover and cook on LOW for 4 hours or HIGH for 2-3 hours.
  4. In the last 30-45 minutes of cooking, stir in the broccoli florets.
  5. Once broccoli is tender, turn slow cooker to HIGH. Stir in the cornstarch slurry, cover, and cook for 10-15 minutes until sauce thickens.
  6. Serve hot over rice, garnished with sesame seeds and green onions.

Notes

For gluten-free, use tamari and gluten-free hoisin. Do not add broccoli at the beginning to prevent mushiness. The cornstarch slurry must be mixed with cold water first to avoid lumps.

Nutrition

Find it online: https://www.stacksipsnack.com/crockpot-beef-broccoli/