Description
This slow cooker beef and broccoli is tender, saucy, and full of takeout-style flavor with almost no effort.
Ingredients
- 2 lb sirloin steak or boneless beef chuck roast, sliced thin
- 1 cup beef broth
- ½ cup low sodium soy sauce
- ¼ cup brown sugar
- 1 Tbsp sesame oil
- 3 garlic cloves, minced
- 4 Tbsp cornstarch
- 4 Tbsp water
- 1 bag (12 oz) frozen broccoli florets
- Cooked white rice (optional but recommended)
Instructions
- In the insert of a 6-quart slow cooker, whisk together beef broth, soy sauce, brown sugar, sesame oil, and minced garlic until the sugar is mostly dissolved.
- Add the sliced beef into the slow cooker and toss gently so all the pieces are coated in the sauce. Spread into an even layer.
- Cover with the lid and cook on Low for about 5 hours, or until the beef is very tender.
- In a small bowl, whisk together the cornstarch and water until smooth. Pour this slurry into the slow cooker and stir well to combine with the cooking liquid.
- Add the frozen broccoli florets on top of the beef and sauce. Gently stir to mix them in. Cover and cook on Low for about 30 minutes, or until the broccoli is heated through and the sauce has thickened and turned glossy.
- Taste and adjust seasoning if needed. Serve the beef and broccoli over warm white rice and spoon extra sauce over the top.
Notes
Use sirloin for a leaner cut or chuck roast for richer flavor. Adjust sweetness and salt according to taste.
- Prep Time: 10 minutes
- Cook Time: 330 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese