Description
Craving a savory, Asian-inspired dish that’s better than takeout and incredibly easy to make? Slow Cooker Beef and Broccoli is your answer! This flavorful recipe transforms tender beef flank steak and vibrant broccoli into a deliciously saucy meal, infused with soy sauce, garlic, and ginger. Perfect for busy weeknights, family dinners, or meal prep, this dish delivers bold, umami-packed flavors with the ease of a slow cooker
Ingredients
- Beef Flank Steak (1.5 lbs, thinly sliced):
- Why it’s important: A lean, flavorful cut that becomes tender when slow-cooked and sliced thinly against the grain.
- Substitutions: Sirloin, skirt steak, or chuck roast (may need longer cooking). For vegetarian, use tofu or mushrooms (adjust cooking time to 3–4 hours on low).
- Broccoli Florets (4 cups):
- Why it’s important: Adds vibrant color, crunch, and nutrition to balance the dish.
- Substitutions: Cauliflower florets, snap peas, or green beans (add in last 30 minutes).
- Soy Sauce (½ cup):
- Why it’s important: Provides the savory, umami backbone of the sauce.
- Substitutions: Tamari or coconut aminos for gluten-free, or low-sodium soy sauce.
- Brown Sugar (¼ cup):
- Why it’s important: Adds sweetness to balance the savory soy sauce.
- Substitutions: Honey, maple syrup, or coconut sugar.
- Beef Broth (¼ cup):
- Why it’s important: Enhances the beefy flavor and thins the sauce for slow cooking.
- Substitutions: Vegetable broth, chicken broth, or water (less flavorful).
- Garlic (3 cloves, minced):
- Why it’s important: Infuses the sauce with warm, aromatic depth.
- Substitutions: ¾ tsp garlic powder or 1.5 tsp garlic paste.
- Ginger (1 tsp, grated):
- Why it’s important: Adds zesty, spicy warmth for authentic Asian flavor.
- Substitutions: ½ tsp ground ginger or 1 tsp ginger paste.
- Cornstarch (1 tbsp, optional, for thickening):
- Why it’s important: Thickens the sauce for a glossy, restaurant-style finish.
- Substitutions: Arrowroot powder or omit for a thinner sauce.
- Cooked Rice (for serving):
- Why it’s important: Soaks up the savory sauce and completes the meal.
- Substitutions: Jasmine rice, brown rice, quinoa, or cauliflower rice for low-carb.
- Sesame Seeds (for garnish):
- Why it’s important: Adds a nutty crunch and polished presentation.
- Substitutions: Chopped green onions, crushed peanuts, or omit.
Tip: Slice the beef thinly against the grain for tenderness, and use fresh broccoli for the best texture and color.
Instructions
Step 1: Combine Beef and Sauce in the Slow Cooker
- In the slow cooker, combine 1.5 lbs thinly sliced beef flank steak, ½ cup soy sauce, ¼ cup brown sugar, ¼ cup beef broth, 3 minced garlic cloves, and 1 tsp grated ginger.
- Stir gently to coat the beef evenly with the sauce mixture.
- Tip: Lightly grease the slow cooker with cooking spray to prevent sticking.
Step 2: Cook
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the beef is tender and cooked through.
- Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
- Tip: Avoid lifting the lid during cooking to maintain consistent heat.
Step 3: Add Broccoli and Thicken (Optional)
- In the last 30 minutes of cooking, add 4 cups broccoli florets to the slow cooker, stirring to coat with the sauce.
- If a thicker sauce is desired, mix 1 tbsp cornstarch with 1 tbsp water to form a slurry, stir it into the slow cooker, and continue cooking until the sauce thickens.
- Tip: Ensure broccoli is added late to maintain its vibrant color and slight crunch.
Step 4: Serve
- Stir gently to combine the beef, broccoli, and sauce. Taste and adjust with extra soy sauce or brown sugar if needed.
- Spoon the beef and broccoli over cooked rice, ensuring each serving gets plenty of sauce.
- Garnish with sesame seeds for a nutty, polished finish.
- Serve hot, ideally with a side of steamed edamame or a simple salad.
- Tip: Cook rice just before serving for the best texture, and warm bowls slightly to keep the dish hot.
