Description
This Slow Cooker Beef and Broccoli is an easy and quick dinner idea for busy nights with simple prep and the best tender beef in a glossy sauce. It feels healthy enough for meal prep and cozy enough for weeknight dinner or potluck style serving. The broccoli stays bright and the beef turns soft while the sauce thickens into a family favorite that works with rice or noodles.
Ingredients
- 1 1/2 pounds flank steak
- 4 cups fresh broccoli florets
- 1 cup low sodium beef broth
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1 tablespoon sesame oil
- 4 cloves minced garlic
- 1 tablespoon grated fresh ginger
- 3 tablespoons cornstarch
- 3 tablespoons water
- 4 cups cooked white rice
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds
Instructions
- The beef changes from one whole piece into thin uneven strips that are ready to soak up flavor. The sauce turns from separate liquids and aromatics into one dark glossy mixture with garlic and ginger floating through it.
- The raw red beef turns darker and softer as it cooks in the sauce. The pieces shift and curl slightly while the sauce becomes deeper brown and gathers around the edges.
- The broccoli changes the dish with bright green color and fresh chunky texture. The cornstarch slurry turns the thin cooking liquid into a glossy sauce that clings to the beef and broccoli.
- The finished dish moves from the slow cooker to a plate and becomes a complete portion. Rice catches the glossy sauce while beef and broccoli sit unevenly on top with sesame seeds and green onions scattered casually.
Notes
Pro Tips:
- Freeze the beef for 15 minutes before slicing so the strips cut cleaner and stay more even.
- Use fresh broccoli for the best color because frozen broccoli can soften too much in the slow cooker.
- Stir the slurry in gently so the sauce thickens without breaking the tender beef slices apart.
- Serve with rice noodles or cauliflower rice when you want a different easy meal prep base.
Storage: Store leftover Slow Cooker Beef and Broccoli in an airtight container once it cools slightly. Keep the rice in a separate container if possible so it does not absorb all the sauce while sitting. Refrigerate for up to 4 days and reheat gently until the beef is warm and the sauce loosens again. For freezing use only the beef and sauce because broccoli can turn softer after thawing. Add fresh broccoli when reheating frozen portions for a brighter texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dishes
- Cuisine: American Chinese Inspired
Nutrition
- Serving Size: 1 1/2 cups beef and broccoli with 1 cup rice
- Calories: 485
- Sugar: 14g
- Sodium: 920mg
- Fat: 16g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 82mg