Description
Craving the savory, saucy goodness of beef and broccoli from your favorite takeout joint but want to skip the delivery fee? Slow Cooker Beef and Broccoli is your answer! This dish brings together tender, thinly sliced beef and crisp broccoli in a rich, sweet-savory soy-ginger sauce—all made effortlessly in your slow cooker
Ingredients
- Beef Flank Steak (1.5 lbs, thinly sliced):
- Why it’s important: Flank steak is lean, flavorful, and becomes tender when sliced thinly and slow-cooked.
- Substitutions: Sirloin, skirt steak, or chuck roast work well. For a vegetarian option, try firm tofu or portobello mushrooms.
- Broccoli Florets (4 cups):
- Why it’s important: Adds vibrant color, crunch, and nutrition to balance the rich beef and sauce.
- Substitutions: Cauliflower florets, snap peas, or green beans for a different veggie.
- Soy Sauce (½ cup):
- Why it’s important: Provides the salty, umami backbone of the sauce.
- Substitutions: Tamari for gluten-free or coconut aminos for a soy-free option.
- Brown Sugar (¼ cup):
- Why it’s important: Adds sweetness to balance the savory and tangy flavors.
- Substitutions: Honey, maple syrup, or coconut sugar for a natural sweetener.
- Beef Broth (¼ cup):
- Why it’s important: Enhances the beefy flavor and keeps the sauce moist.
- Substitutions: Chicken or vegetable broth, or water with a bouillon cube.
- Garlic (3 cloves, minced):
- Why it’s important: Infuses the sauce with warm, aromatic depth.
- Substitutions: 1 tsp garlic powder if fresh isn’t available.
- Ginger (1 tsp, grated):
- Why it’s important: Brings a fresh, spicy kick that’s essential for Asian-inspired dishes.
- Substitutions: ½ tsp ground ginger, but fresh ginger adds the best flavor.
- Cornstarch (1 tbsp, optional, for thickening):
- Why it’s important: Creates a glossy, thickened sauce that clings to the beef and broccoli.
- Substitutions: Arrowroot powder or skip for a thinner sauce.
- Cooked Rice (for serving):
- Why it’s important: Soaks up the delicious sauce and completes the meal.
- Substitutions: Quinoa, cauliflower rice, or egg noodles for variety.
- Sesame Seeds (for garnish):
- Why it’s important: Adds a nutty crunch and elegant finish.
- Substitutions: Chopped green onions, crushed peanuts, or skip for simplicity.
Instructions
Step 1: Prep the Beef and Sauce
- Thinly slice 1.5 lbs beef flank steak against the grain into ¼-inch strips, trimming any excess fat.
- In the slow cooker, combine ½ cup soy sauce, ¼ cup brown sugar, ¼ cup beef broth, 3 minced garlic cloves, and 1 tsp grated ginger. Stir until the sugar dissolves.
- Add the sliced beef to the slow cooker and toss to coat evenly with the sauce.
- Tip: Partially freeze the beef for 15–20 minutes before slicing to make cutting easier.
Step 2: Cook the Beef
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the beef is tender and cooked through.
- Stir halfway through if possible to ensure even cooking.
- Tip: Avoid overcooking on high to prevent the beef from becoming tough.
Step 3: Add the Broccoli
- In the last 30 minutes of cooking, add 4 cups broccoli florets to the slow cooker. Stir gently to coat in the sauce.
- Tip: For crisper broccoli, add it in the last 15–20 minutes and check for desired tenderness.
Step 4: Thicken the Sauce (Optional)
- If you prefer a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir into the slow cooker during the last 10 minutes of cooking.
- Cook on high until the sauce thickens, about 5–10 minutes.
- Tip: Taste the sauce and adjust with a splash of soy sauce for saltiness or brown sugar for sweetness.
Step 5: Serve
- Spoon the beef, broccoli, and sauce over a bed of cooked rice.
- Garnish with a sprinkle of sesame seeds for a nutty, elegant touch.
- Tip: Serve immediately to enjoy the broccoli’s vibrant color and crisp texture.
