Description
This Crock Pot Beef and Broccoli recipe offers a flavorful and tender beef dish cooked slowly to perfection with a savory soy-based sauce and fresh broccoli florets. Perfect for an easy weeknight meal, it pairs wonderfully with steamed white rice for a delicious and comforting dinner.
Ingredients
Scale
Beef and Sauce
- 2 pounds sirloin steak or boneless beef chuck roast, sliced thin
- 1 cup beef broth
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 Tablespoon sesame oil
- 3 garlic cloves, minced
Thickening Mixture
- 4 Tablespoons cornstarch
- 4 Tablespoons water
Vegetables
- 1 bag (12 ounces) frozen broccoli florets
To Serve
- Cooked white rice (optional)
Instructions
- Prepare the sauce: In the insert of a 6 quart crock pot (slow cooker), whisk together beef broth, soy sauce, brown sugar, sesame oil, and minced garlic until well combined.
- Add the beef: Place the thinly sliced beef into the sauce liquid, ensuring each piece is coated thoroughly. Cover the crock pot with the lid and cook on low heat for 5 hours to allow the beef to become tender and absorb the flavors.
- Make the thickening mixture: In a small bowl, whisk together the cornstarch and water until smooth and without lumps. This will be used to thicken the sauce later.
- Thicken sauce and add broccoli: Once the beef is cooked, pour the cornstarch mixture into the crock pot and stir gently to combine. Add the frozen broccoli florets on top of the beef and sauce, then cover and cook on low for an additional 30 minutes to cook the broccoli and thicken the sauce.
- Serve: Spoon the beef and broccoli mixture over warm cooked white rice if desired. Serve immediately and enjoy this hearty, flavorful meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- You can substitute frozen broccoli with fresh broccoli; just reduce the final cooking time to about 15-20 minutes to avoid overcooking.
- Adjust the sweetness by adding a bit more or less brown sugar according to your taste preference.
- Low sodium soy sauce helps control the saltiness, but adjust seasoning after cooking if necessary.
- This dish can be made ahead and refrigerated for up to 3 days; reheat gently on the stovetop or in the microwave.
