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Square image of beef and broccoli served in a white bowl
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Slow Cooker Beef and Broccoli

Slow Cooker Beef and Broccoli is tender, flavorful, and easy to make with simple ingredients and minimal prep time.
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Main Course
Cuisine: Asian, Chinese
Servings: 5 servings
Author: Jamie Sherman

Equipment

Ingredients

  • 1½ lb flank steak thinly sliced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • ½ cup beef stock
  • ¼ cup stir-fry sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water for slurry
  • 10 oz. broccoli florets
  • cooked rice or noodles (optional), for serving

Instructions

  • Add the sliced beef, diced onion, garlic, beef stock, stir-fry sauce, and brown sugar to the slow cooker. Stir gently to combine.
    1½ lb flank steak, 1 medium onion, 2 cloves garlic, ½ cup beef stock, ¼ cup stir-fry sauce, 1 tablespoon brown sugar
  • Cover and cook on low for 5-6 hours, until the beef is tender.
  • In a small bowl, mix the cornstarch with 2 tablespoons cold water until smooth.
    1 tablespoon cornstarch, 2 tablespoons cold water
  • Stir the slurry into the slow cooker to thicken the sauce.
  • Add the broccoli florets during the final 30 minutes of cooking. Cover and continue cooking until the broccoli is tender but still bright green.
    10 oz. broccoli florets
  • Taste and adjust seasoning if needed.
  • Serve hot over rice or noodles. Sprinkle with sesame seeds if desired.
    cooked rice or noodles

Notes

🥡 STORAGE

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Keep rice or noodles stored separately if possible.

♨️ REHEATING

  • Reheat in the microwave in 30-second intervals until heated through.
  • Warm gently in a skillet over medium heat until hot.
  • Heat in a saucepan on the stovetop over medium-low heat, stirring occasionally.

❄️ FREEZING

  • Freeze without rice or noodles for up to 2 months.
  • Thaw overnight in the refrigerator, then reheat.

💡 TIPS FOR BEST RESULTS

  • Slice the beef thinly against the grain for tenderness.
  • Do not add the broccoli too early to prevent overcooking.
  • Taste before serving and adjust salt if needed.

🍳 ALTERNATE COOKING METHODS

  • Cook on high for 3-4 hours instead of low.
  • Simmer on the stovetop for 45-60 minutes until beef is tender, then add broccoli for the final 5-7 minutes.
  • Prepare in an Instant Pot on high pressure for 20 minutes, then perform a 10-minute natural release, then add broccoli on sauté mode for 3-5 minutes.

♻️ LEFTOVERS

  • Use in lettuce wraps for a quick lunch.
  • Spoon into tortillas for Asian-style tacos.
  • Serve over cauliflower rice for a low-carb option.

📝 NOTES

  • Cooking times may vary depending on your slow cooker.
  • For extra heat, add red pepper flakes or sliced chili peppers.
  • This recipe works well for meal prep.
  • For a thicker sauce, use a full tablespoon of cornstarch in the slurry.
  • For a thinner sauce, reduce the cornstarch slightly.

Nutrition

Calories: 235kcal | Carbohydrates: 10g | Protein: 32g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 82mg | Sodium: 141mg | Potassium: 728mg | Fiber: 2g | Sugar: 4g | Vitamin A: 354IU | Vitamin C: 53mg | Calcium: 67mg | Iron: 3mg
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