Crockpot Beef and Broccoli
Fork-tender slow-cooked flank steak in a glossy soy, brown sugar and fresh ginger sauce, with crisp-tender broccoli stirred in at the end.
Equipment
- 6-quart slow cooker
- cutting board
- sharp knife
- mixing bowl or measuring jug
- whisk
- measuring cups and spoons
Ingredients
- 2 lb flank steak, sliced 1/4-inch thick against the grain
- 1 cup low-sodium beef broth
- 1/2 cup low-sodium soy sauce
- 1/3 cup packed light brown sugar
- 1 tbsp toasted sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 tsp red pepper flakes (optional)
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1.5 lb broccoli florets (about 6 cups)
- cooked white rice, for serving
- sliced scallions, for serving
- sesame seeds, for serving
Instructions
- Cut 2 lb flank steak into 1/4-inch strips against the grain and add them to a 6-quart slow cooker.
- Whisk together 1 cup beef broth, 1/2 cup soy sauce, 1/3 cup brown sugar, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger and 1/4 tsp red pepper flakes. Pour over the beef and stir to coat.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the beef shreds easily against the side of a spoon.
- Whisk 3 tbsp cornstarch with 3 tbsp cold water until smooth, then stir the slurry into the cooker. Never add dry cornstarch straight in or it will go lumpy.
- Stir in 1.5 lb broccoli florets, cover, and cook on HIGH for 25 to 30 minutes, until the florets are crisp-tender and still bright green and the sauce has thickened enough to coat a spoon.
- Spoon over hot rice and finish with sliced scallions and sesame seeds.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth. The beef and sauce freeze well for up to 3 months, but freeze them without the broccoli and add fresh florets when reheating.