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Slow Cooker Beef and Broccoli

A quick and easy slow cooker recipe for tender flank steak and bright broccoli in a savory-sweet sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
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 Thin-slicing is key; skirt steak or bavette can be used.
  • 4 cups fresh broccoli florets Add towards the end of cooking.
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce Tamari can be used for gluten-free.
  • 1/4 cup brown sugar (light or dark) Can substitute coconut sugar or honey.
  • 2 tbsp fresh ginger, grated
  • 1 tbsp sesame oil Adds toasted nuttiness; omit if unavailable.

Method
 

Preparation
  1. Slice the flank steak into very thin strips across the grain.
  2. In a bowl, whisk together soy sauce, minced garlic, grated ginger, brown sugar, and sesame oil until blended.
  3. Place the sliced beef into the slow cooker. Pour half the sauce over the beef and toss to coat. Reserve the remaining sauce for later.
Cooking
  1. Cook on LOW for about 4 hours until the meat is tender but not falling apart.
  2. After 4 hours, add the fresh broccoli florets and pour the reserved sauce over everything.
  3. Cook on LOW for another hour until the broccoli is bright green and fork-tender.
  4. Serve the beef and broccoli over steamed rice or noodles, drizzling with extra sauce if desired.

Notes

Store leftovers in an airtight container for up to 3–4 days. To reheat, warm gently with a splash of water or reserved sauce. Can freeze for up to 3 months.