Description
This flavorful Crock Pot Beef and Broccoli recipe combines tender slices of beef cooked slowly in a rich soy and brown sugar sauce, paired with crisp-tender broccoli. Perfectly suited for a convenient slow cooker meal, it’s an easy way to enjoy a classic takeout favorite with homemade goodness. Serve it over warm white rice for a complete and satisfying 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 and Serving
- 1 bag (12 ounces) frozen broccoli florets
- Cooked white rice, for serving (optional)
Instructions
- Prepare the Sauce: In the insert of a 6-quart crock pot (slow cooker), whisk together beef broth, low sodium soy sauce, brown sugar, sesame oil, and minced garlic until well combined.
- Add the Beef: Place the thinly sliced beef into the sauce mixture and toss to ensure all pieces are well coated. Cover with the lid.
- Cook the Beef: Set the crock pot to cook on low heat for 5 hours, allowing the beef to become tender and absorb the flavors of the sauce.
- Make the Thickening Slurry: Near the end of cooking, whisk together cornstarch and water in a small bowl to create a slurry that will thicken the sauce.
- Thicken Sauce and Add Broccoli: Pour the cornstarch slurry into the crock pot and stir gently to combine. Add the frozen broccoli florets over the beef and sauce. Cover again and cook for an additional 30 minutes to cook the broccoli and thicken the sauce.
- Serve: Once the broccoli is tender and the sauce has thickened, serve the beef and broccoli mixture hot over cooked white rice, if desired. Enjoy your homemade Crock Pot Beef and Broccoli!
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- You can substitute frozen broccoli with fresh broccoli florets if preferred; add fresh broccoli during the last 30 minutes of cooking.
- Adjust brown sugar quantity to taste depending on your preferred level of sweetness.
- If you prefer a thicker sauce, you can add a little more cornstarch slurry, but do this gradually to avoid over-thickening.
- Use low sodium soy sauce to control the saltiness of the dish.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
