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Better Than Takeout Slow Cooker Beef and Broccoli

better than takeout slow cooker beef and broccoli - featured image
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This slow cooker beef and broccoli is incredibly tender with a rich, savory sauce that beats any takeout. It’s a hands-off meal perfect for busy weeknights or feeding a crowd.

Ingredients

Scale
  • 2 pounds flank steak or sirloin steak, thinly sliced against the grain
  • ⅓ cup low-sodium soy sauce
  • ¼ cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons sesame oil
  • ¼ cup beef broth
  • ¼ cup cornstarch
  • ¼ cup cold water
  • 2 tablespoons oyster sauce (optional)
  • 4 cups broccoli florets
  • Cooked white rice or brown rice, for serving
  • Optional garnishes: sesame seeds, sliced green onions, chili oil or sriracha

Instructions

  1. Slice the beef: Place flank steak in the freezer for 20 minutes to firm up. Slice against the grain into ¼-inch thick strips. Pat dry with paper towels.
  2. Make the marinade: In a small bowl or slow cooker, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and beef broth. Add oyster sauce if using.
  3. Combine beef and marinade: Place sliced beef in the slow cooker, pour marinade over, and toss to coat evenly.
  4. Slow cook the beef: Cover and cook on low for 6-7 hours or on high for 3-4 hours. Do not open the lid during the first 2 hours.
  5. Prepare the broccoli: About 20 minutes before beef is done, steam broccoli florets for 3-4 minutes until bright green and tender-crisp, or microwave with 2 tablespoons water for 3 minutes.
  6. Make the cornstarch slurry: In a small bowl, whisk together cold water and cornstarch until smooth.
  7. Thicken the sauce: When beef is tender, turn slow cooker to high. Pour in slurry and stir gently. Cook uncovered for 10-15 minutes until sauce thickens and becomes glossy.
  8. Add the broccoli: Gently fold in steamed broccoli. Cook for 5 more minutes until warmed through. Do not overcook.
  9. Taste and adjust: Adjust seasoning with more soy sauce, sugar, or red pepper flakes if desired.
  10. Serve immediately: Spoon over hot cooked rice. Garnish with sesame seeds, green onions, and chili oil if desired.

Notes

For the most tender beef, slice against the grain and use low heat. Add broccoli at the end to keep it crisp. The sauce thickens best when cornstarch slurry is added in the last 15 minutes. Leftovers keep for up to 4 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: slow cooker beef and broccoli, beef and broccoli, easy beef and broccoli, better than takeout, slow cooker recipe, flank steak, broccoli, Asian-inspired

Find it online: https://tablemira.com/better-than-takeout-slow-cooker-beef-and-broccoli/