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Crockpot Beef and Broccoli – Tender, Saucy, and Better Than Takeout

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Tender slices of beef slow-cooked in a rich garlic-ginger sauce with crisp broccoli florets. A better-than-takeout Crockpot meal that’s perfect over rice or noodles.

Ingredients

Scale

  • 1½ to 2 lbs flank steak or chuck roast, thinly sliced

  • ¾ cup low-sodium soy sauce or tamari

  • 1 cup beef broth

  • ½ cup brown sugar

  • 1 tbsp sesame oil

  • 3 garlic cloves, minced

  • 1 tsp fresh grated ginger

  • 3 cups broccoli florets

  • 2 tbsp cornstarch + 2–3 tbsp cold water (slurry)

Instructions

  1. Add sliced beef to slow cooker.

  2. In a bowl, mix soy sauce, broth, brown sugar, sesame oil, garlic, and ginger.

  3. Pour sauce over beef. Stir to coat.

  4. Cook on LOW for 5–6 hours or HIGH for 2½–3 hours.

  5. Mix cornstarch and water. Add to slow cooker 30 minutes before serving.

  6. Stir in broccoli. Cover and cook until tender (20–30 minutes).

  7. Serve over rice or noodles.

Notes

  • For gluten-free: use tamari or coconut aminos.

  • Add bell peppers or onions with the broccoli.

  • Top with sesame seeds or green onions.

Find it online: https://goldenskilleteats.com/crockpot-beef-and-broccoli-tender-saucy-and-better-than-takeout/