Crock Pot Beef and Broccoli: Better Than Takeout!
This Crock Pot Beef and Broccoli is a restaurant-quality, Asian-inspired dinner made right at home. Tender beef, crisp-tender broccoli, and a rich savory sauce make this better than takeout and easier than you think!
Equipment
- Slow cooker 6-quart recommended
- Mixing bowl
- Whisk
- Knife and cutting board
Ingredients
- 2 lbs sirloin steak or boneless beef chuck roast, thinly sliced
- 1 cup beef stock
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup brown sugar, packed
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 12 oz frozen broccoli florets (or 4–5 cups fresh)
- 4 tbsp cornstarch
- 4 tbsp cold water
- cooked white rice, for serving
- sesame seeds or green onions, for garnish (optional)
Instructions
- In the slow cooker insert, whisk together beef stock, soy sauce, brown sugar, sesame oil, and garlic until combined.
- Add thinly sliced beef to the sauce and toss to coat. Cover and cook on LOW for 5 hours.
- After 5 hours, whisk cornstarch and cold water together in a small bowl to form a slurry. Stir slurry into the slow cooker.
- Add broccoli florets and stir to combine. Cover and cook on LOW for an additional 30 minutes, or until broccoli is crisp-tender and sauce thickens.
- Serve hot over cooked rice. Garnish with sesame seeds or green onions, if desired.
Notes
For a richer flavor, add a splash of oyster sauce to the mix. Serve over jasmine or basmati rice. Leftovers store well and are great for meal prep.