Description
This Savory Crock Pot Beef and Broccoli delivers takeout-style flavor with minimal effort. Tender beef simmers in a rich, garlicky sauce, finished with crisp broccoli, all made easily in a slow cooker.
Ingredients
- 2 lb thinly sliced sirloin steak or boneless beef chuck roast
- 1 cup beef stock
- ½ cup reduced sodium soy sauce
- ¼ cup brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 4 tbsp cornstarch
- 4 tbsp water
- 1 bag (12 oz) frozen broccoli florets
- Cooked white rice (optional, for serving)
Instructions
- In a 6-quart slow cooker, whisk together beef stock, soy sauce, brown sugar, sesame oil, and minced garlic until well combined.
- Add the thinly sliced beef to the sauce and toss to coat. Cover and cook on low for 5 hours until the beef is tender.
- Whisk cornstarch and water in a small bowl to make a slurry. Stir the slurry into the slow cooker to thicken the sauce.
- Add frozen broccoli florets, stir to combine, cover, and cook for an additional 30 minutes on low.
- Serve the beef and broccoli mixture over cooked white rice or your preferred base. Enjoy immediately.
Notes
- Use tamari or coconut aminos for a gluten-free option.
- Swap brown sugar with honey or maple syrup if desired.
- Fresh broccoli can be used instead of frozen; add in the last 30 minutes.
- Arrowroot or flour slurry can replace cornstarch for thickening.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving (excluding rice)
- Calories: 320
- Sugar: 8g
- Sodium: 710mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
