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Crockpot Beef and Broccoli

This slow-cooked recipe delivers takeout flavors with tender flank steak and crisp broccoli in a savory-sweet sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 4 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese-American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef flank steak sliced thinly against the grain (skirt or sirloin flap are good substitutes)
  • 2 cups fresh broccoli florets rinsed (or use broccolini; add later to avoid mush)
Sauce Ingredients
  • 1/4 cup low-sodium soy sauce or tamari/coconut aminos for gluten-free
  • 2 tablespoons brown sugar or maple syrup/honey for a different sweet note
  • 3 cloves garlic minced (fresh is best)
  • 1 tablespoon fresh ginger minced (or 1 teaspoon ground ginger in a pinch)
  • 1 tablespoon cornstarch used as a slurry to thicken the sauce
  • 1 teaspoon sesame oil for toasty depth (optional but recommended)

Method
 

Preparation
  1. Slice the flank steak thinly against the grain, aiming for slices about 1/8–1/4 inch thick.
  2. Rinse and drain the broccoli florets, setting them aside in the fridge until ready to add.
  3. In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, minced ginger, and sesame oil until the sugar dissolves.
Cooking
  1. Place the sliced beef in the bottom of the crockpot and pour the soy sauce mixture evenly over the beef, ensuring it's well coated.
  2. Arrange the broccoli florets on top of the beef in a single layer and do not stir.
  3. Cover and cook on low for 4–6 hours or on high for 2–3 hours until the beef is fork-tender.
Thickening
  1. About 30 minutes before serving, mix 1 tablespoon cornstarch with 1–2 tablespoons of cold water to make a slurry.
  2. Stir the slurry into the crockpot to thicken the sauce and continue cooking until the sauce has a glossy body and the broccoli is crisp-tender.
  3. Taste and adjust seasoning as necessary.

Notes

If you prefer a thicker sauce, double the cornstarch to 2 tablespoons. Store leftovers in an airtight container for up to 3–4 days or freeze for up to 2 months.