This dish features tender slices of beef floating in a savory sauce and paired with crunchy broccolis, delivers enormous flavor and can be prepared while practically still sitting on the couch! Just spend some time tossing everything into your pot, and your kitchen and aromas will do it toiling! So apt for those busy weekdays or when little prepping dinners or little preparation is just what you need to grab! Dive into the simple and tasty delight!
Ingredients
For the Beef and Sauce:
- Beef sirloin, flank steak, or chuck roast (1 ½ lbs, thinly sliced against the grain)
- Beef broth (1 cup)
- Low-sodium soy sauce (½ cup)
- Brown sugar (¼ cup)
- Sesame oil (2 tbsp)
- Rice vinegar (2 tbsp)
- Garlic (4 cloves, minced)
- Fresh ginger (1 tbsp, grated)
- Red pepper flakes (¼ tsp, optional, for a bit of heat)
For Thickening and Adding Broccoli:
- Cornstarch (2 tbsp)
- Water (2 tbsp)
- Broccoli florets (4 cups, fresh or frozen)
Instructions
1. Make the sauce first—get it outta the way
In a medium bowl, whisk together some beef broth, soy sauce, a spoonful of brown sugar, a splash of sesame oil and rice vinegar, garlic, ginger, and if you’re into a little heat, toss in some red pepper flakes. Give it a good mix.
2. Time to fill the crockpot
Lay your sliced beef right into the bottom. Pour that sauce all over—don’t just dump it, make sure everything’s got a little love. You want the meat to soak it all up while it cooks.
3. Let it do its thing
Put the lid on and cook it low and slow for about 5 to 6 hours. Or, if the clock’s not on your side, high for 2 to 3 hours works too. Either way, the beef should be nice and tender, falling apart when you poke it with a fork.
4. Thicken the sauce (this part matters)
Mix a little cornstarch with cold water in a small bowl—it should look like milk when you’re done. Stir that into the crockpot and crank it up to high if it’s not already. Give it another 20 to 30 minutes until the sauce thickens up a bit. You’ll see the difference.
5. Broccoli time
While the sauce thickens, steam your broccoli just until it’s tender with a bit of bite. Don’t overdo it—mushy broccoli has no place here. Once it’s ready, toss it gently into the pot and stir it around.
6. Serve it up and make it pretty
Spoon it all over rice, noodles, or even quinoa if you’re feeling healthy. Sprinkle some sesame seeds or green onions on top if you’ve got them—they’re not just for looks, they add a nice little crunch and pop of flavor.
Serving and Storage Tips
For full satisfaction, serve with steamed jasmine rice, brown rice, quinoa, or noodles.
Leftover items should be sealed in a cool container and put in the refrigerator for storage. They must be consumed within 3 days.
Freezing: freeze cooled down before sealing in the air-safe container. It will last up to 2 months in the freezer. Thaw overnight in the refrigerator and heat gently on the stovetop or microwave.
Helpful Notes
If you want to give the sauce a deeper, richer flavor, try adding a spoonful of hoisin or oyster sauce. I’ve done both — either one works, just depends on what you’ve got on hand.
Now, if you’re like me and prefer your broccoli on the softer side, toss it into the slow cooker after the first 30 minutes. It’ll get nice and tender by the end.
Also, if you’re cooking gluten-free, go with tamari or a gluten-free soy sauce. Easy swap, and no one will even notice the difference.
Tips from Well-Known Chefs
Ming Tsai suggests using light and dark soy sauce to create complex flavors.
Rachael Ray suggests a dollop of fish sauce for the flavor enhancement.
Guy Fieri recommends marinating the beef slices in the sauce for at least 30 minutes pre-cooking for a nice flavor.
Frequently Asked Questions
Can I use a different cut of beef?
Oh yeah, for sure. I mean, if you’ve got flank steak, great—but honestly, I’ve used whatever’s on sale. Sirloin, chuck, I even used stew meat once (wouldn’t recommend that though—it got weirdly chewy). Just slice it thin, across the grain, and you’re golden.
How do I make it spicier?
Ha, I hear you. I like a little fire too. You can toss in extra red pepper flakes—like, don’t be shy. Or a squeeze of sriracha if you keep that stuff in the fridge (I do). I’ve chopped up a fresh chili once—burned my eyes after, so… wash your hands. Lesson learned.
Could I use frozen broccoli?
Yes, frozen broccoli works well. Simply drop it into the slow cooker minutes before serving.
What if I don’t have sesame oil?
Use a neutral oil like vegetable or canola oil as an alternative; however, sesame oil will go together with the beef excellently.
Can I make this in an Instant Pot?
You may opt to brown the beef using the Sauté setting before adding the remaining ingredients and setting the pressure setting to “Pressure Cook (or Manual)” for 15 minutes and quick releasing it, stirring the cornstarch slurry in and allowing everything to cook until thickened.
What can I do to prevent the broccoli from going mushy?
If at all preferred, either steam or nuke the broccoli on its own so that it is still crisp tender and add it as late as possible.
Can other vegetables be added?
Most definitely! Feel free to incorporate cubed bell peppers, snow peas, carrots, or mushrooms to the dish.
What do I serve this with?
Whatever you’ve got, really. I usually go with plain rice, because it’s easy and soaks up all that sauce like a dream. Noodles work too—my husband prefers lo mein-style. Or cauliflower rice if you’re doing the low-carb thing. Been there.
How do I reheat it without it turning weird?
Okay, so this is important. Don’t blast it in the microwave or it’ll dry out and taste sad. I usually throw it in a pan with a tiny splash of water, cover it, and heat it gently. If I’m in a rush, I microwave it in little 30-second bursts—same deal, a splash of water helps wake the sauce up again.
Is it all right to double the recipe?
Yes, gentlemen, double the ingredients! But be sure to check if your crockpot is large enough for all that double the volume.
Enjoy your day with a good, hearty meal and get that Chinese takeout feel by sauteing some Crockpot Beef and Broccoli!
