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Crockpot Beef and Broccoli

Takeout-style crockpot beef and broccoli with tender sliced beef in a glossy, garlicky soy and brown sugar sauce. Serve over rice.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian-American
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless chuck roast or flank steak thinly sliced (900 g)
  • 1 cup beef broth (240 ml)
  • 1/2 cup low-sodium soy sauce (120 ml)
  • 1/3 cup brown sugar (65 g)
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic minced
  • 1 tsp ground ginger or 1 tbsp fresh grated
  • 3 tbsp cornstarch mixed with 3 tbsp cold water
  • 4 cups broccoli florets (about 1 large head)
  • to serve cooked rice, sesame seeds

Method
 

  1. Whisk the broth, soy sauce, brown sugar, sesame oil, garlic and ginger in a 6-quart slow cooker.
  2. Add the sliced beef and stir to coat.
  3. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 hours, until tender.
  4. Stir in the cornstarch slurry, cover and cook on HIGH for 20 minutes until the sauce is glossy.
  5. Steam or microwave the broccoli for 3 to 4 minutes until crisp-tender and fold it in just before serving.

Notes

Cook time is for LOW plus 20 minutes on HIGH to thicken.