Description
This Crock Pot Beef and Broccoli recipe offers a delicious and easy way to enjoy a classic Chinese takeout favorite at home. Tender slices of sirloin steak or beef chuck roast are slow-cooked in a savory, slightly sweet sauce, then combined with nutritious broccoli florets for a satisfying and family-friendly meal. Perfectly paired with steamed white rice, this dish requires minimal hands-on time and delivers big flavors.
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
Thickener
- 4 tablespoons cornstarch
- 4 tablespoons water
Vegetables and Serving
- 1 bag (12 ounces) frozen broccoli florets
- Cooked white rice (to serve, optional)
Instructions
- Prepare the Sauce and Beef: In the insert of a 6-quart crock pot (slow cooker), whisk together the beef broth, soy sauce, brown sugar, sesame oil, and minced garlic until combined. Place the thinly sliced beef into the liquid and toss to coat evenly.
- Cook the Beef: Cover the crock pot with its lid and cook on low heat for 5 hours. This slow cooking process tenderizes the beef and infuses it with the flavorful sauce.
- Mix Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This slurry will be used to thicken the sauce after the beef has cooked.
- Thicken Sauce and Add Broccoli: Pour the cornstarch slurry into the crock pot and stir well to combine with the sauce and beef. Add the frozen broccoli florets on top and gently stir to mix them in without breaking the florets.
- Cook Broccoli and Thicken Sauce: Cover the crock pot again and cook for an additional 30 minutes on low. This allows the broccoli to cook through and the sauce to thicken to a nice consistency.
- Serve: Spoon the beef and broccoli mixture over warm cooked white rice. Serve immediately and enjoy your homemade Crock Pot Beef and Broccoli.
Notes
- For best results, slice the beef against the grain to ensure tenderness.
- Using low sodium soy sauce helps control the salt level in the dish.
- If you prefer a thicker sauce, you can increase the cornstarch to 5 tablespoons.
- Fresh broccoli can be used instead of frozen; just add it during the final 30 minutes of cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet or microwave.
