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Slow Cooker Beef and Broccoli

Tender beef cooked low and slow in a savory-sweet Asian sauce, finished with crisp broccoli for a restaurant-quality meal at home.
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Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 380

Ingredients
  

Beef
  • 2 pounds flank steak or beef chuck thinly sliced against the grain
  • 4 cups broccoli florets fresh or frozen
Sauce
  • 1 cup low-sodium beef broth
  • 0.5 cup soy sauce or tamari for gluten-free
  • 0.5 cup brown sugar
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry
  • 1 tsp red pepper flakes optional
  • 2 tbsp oyster sauce optional
Garnish
  • 2 tbsp green onions sliced
  • 1 tbsp sesame seeds

Equipment

  • Slow cooker
  • Mixing bowls
  • Measuring cups
  • Cutting board
  • Knife

Method
 

  1. Slice beef thinly against the grain and place in slow cooker.
  2. Whisk together beef broth, soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and optional oyster sauce. Pour over beef.
  3. Cook on LOW for 4–5 hours or HIGH for 2–3 hours until beef is tender.
  4. Mix cornstarch and cold water to create a slurry. Add to slow cooker and cook on HIGH for 10–15 minutes until sauce thickens.
  5. Add broccoli and cook on HIGH for 20–30 minutes until tender-crisp.
  6. Serve over rice and garnish with green onions and sesame seeds.

Notes

Add broccoli at the end to keep it crisp. For thicker sauce, add more cornstarch slurry.