Description
This easy slow cooker beef and broccoli features tender strips of beef in a rich, slightly sweet soy-garlic sauce with perfectly cooked broccoli. A healthier take on the takeout favorite, perfect over rice for a cozy dinner.
Ingredients
Scale
- 1 ½ pounds boneless beef chuck roast, sliced into ¼-inch strips
- 1 cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- ⅓ cup dark brown sugar
- 1 tbsp sesame oil
- 3 tsp minced garlic (about 3 cloves)
- 2 tbsp cornstarch
- 1 (12 oz) bag frozen broccoli florets (or fresh)
- Optional garnish: green onions, sesame seeds
Instructions
- Make the Sauce: Whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic in a bowl.
- Add to Slow Cooker: Place sliced beef into a 4–7 quart slow cooker. Pour sauce over and toss to coat.
- Cook: Set the slow cooker to LOW and cook for 2.5 to 3.5 hours, or until beef is tender.
- Thicken Sauce: About 1 hour before it’s done, remove ¼ cup of sauce and whisk it with 2 tbsp cornstarch to make a slurry. Stir it back into the cooker.
- Add Broccoli: Add frozen or fresh broccoli florets during the last 30 minutes of cooking. Stir to combine.
- Serve: Garnish with chopped green onions and sesame seeds. Serve hot over rice.
Notes
To use fresh broccoli, steam briefly before adding for best texture. Add crushed red pepper for a spicy kick, or swap brown sugar for honey for a different sweetness profile.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 390
- Sugar: 12g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg