Description
A convenient slow cooker version of classic takeout beef and broccoli. This recipe uses flank steak coated in cornstarch for a tender, slightly crispy texture and a glossy, savory sauce, all made with simple pantry ingredients.
Ingredients
Scale
- 1 lb flank steak or sirloin, sliced thinly against the grain
- 1 head broccoli, cut into bite-sized florets
- 1/4 cup low-sodium soy sauce
- 1 tbsp dark soy sauce
- 4–5 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup chicken broth (low-sodium)
- 3 tbsp cornstarch (divided: 2 tbsp for beef, 1 tbsp for slurry)
- 1 tsp sesame oil
- 1 tsp sugar or honey
Instructions
- Slice the flank steak thinly against the grain and place in a large bowl. Sprinkle with 2 tablespoons of cornstarch and toss until every piece is coated. Let sit for 10 minutes.
- Wash and cut the broccoli into florets. If stems are thick, peel and slice them into thin rounds.
- In a separate bowl, whisk together soy sauce, dark soy sauce, chicken broth, minced garlic, grated ginger, and sugar until dissolved.
- Place the coated beef slices in the bottom of a 4- to 6-quart slow cooker. Pour the sauce mixture over the beef. Stir gently to combine.
- Cover and cook on LOW for 2-3 hours. Do not cook on HIGH.
- After 2 hours, check if beef is tender. Add broccoli florets and stems on top. Pour any remaining sauce over the broccoli. Cover and cook for another 30-45 minutes until broccoli is bright green and crisp-tender.
- In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker sauce. Cover and cook on HIGH for 10-15 minutes until the sauce thickens and becomes glossy.
- Turn off the slow cooker. Drizzle sesame oil over the top and stir gently. Taste and adjust seasoning if needed. Serve immediately over steamed rice.
Notes
Always slice beef against the grain for tenderness. Do not add broccoli too early or it will become mushy. Use low-sodium soy sauce to control saltiness. For a vegetarian option, swap beef for firm tofu. For gluten-free, use tamari instead of soy sauce.
- Prep Time: 17 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 325
- Sugar: 6
- Sodium: 850
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 3
- Protein: 28
Keywords: crockpot beef and broccoli, slow cooker recipe, copycat takeout, easy weeknight dinner, beef and broccoli, 5 ingredient recipe, meal prep