Description
A sticky, garlicky, and savory slow cooker beef and broccoli recipe that delivers restaurant-quality flavor with minimal effort. Perfect for busy weeknights, this dish features tender flank steak and crisp broccoli in a rich sauce.
Ingredients
Scale
- 1.5 lbs flank steak or sirloin, sliced thin against the grain
- 3 cups broccoli florets
- ½ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon toasted sesame oil
- ½ teaspoon red pepper flakes (optional)
- White rice, for serving
Instructions
- Pat the beef dry and slice it against the grain into thin strips. Toss with vegetable oil in a large bowl.
- In a separate bowl, whisk together soy sauce, chicken broth, oyster sauce, brown sugar, garlic, ginger, and red pepper flakes. Dissolve the brown sugar.
- Place the sliced beef into the slow cooker and pour the sauce over it. Toss to coat evenly.
- Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours.
- About 30 minutes before serving, add the broccoli florets to the slow cooker. If using, mix cornstarch with 1 tablespoon of cold water to create a slurry and stir it in.
- Cover and cook on HIGH for the final 30 minutes until broccoli is tender-crisp and sauce is thickened.
- Adjust sauce consistency if needed by adding more cornstarch slurry or water. Taste and adjust seasoning.
- Turn off the slow cooker, drizzle with sesame oil, and stir. Serve immediately over steamed jasmine rice.
Notes
Slice beef against the grain for maximum tenderness. Add broccoli in the last 30 minutes to prevent it from becoming mushy. Use fresh ginger and garlic for best flavor. If the sauce is too thin, cook on HIGH for another 15-20 minutes after adding the cornstarch slurry. This recipe does not freeze well due to the broccoli texture; store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving over rice
- Calories: 280
- Sugar: 6
- Sodium: 680
- Fat: 12
- Carbohydrates: 18
- Fiber: 2
- Protein: 22
Keywords: crockpot beef and broccoli, slow cooker dinner, easy weeknight meals, chinese food at home, beef and broccoli recipe, 5pm dinner