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Crockpot Beef and Broccoli (Better Than Takeout!)

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Prep Time 15 minutes
Cook Time 4 hours
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 1.5 lbs Flank steak or chuck roast, thinly sliced
  • 1 cup Beef broth
  • 1/2 cup Low-sodium soy sauce
  • 1/3 cup Brown sugar, packed
  • 1 tbsp Sesame oil
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 3 tbsp Cornstarch
  • 3 cups Fresh broccoli florets

Method
 

Main
  1. In the bowl of your slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger.
  2. Add the thinly sliced beef to the slow cooker and toss to coat in the sauce.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the beef is very tender.
  4. About 30 minutes before serving, whisk the cornstarch with 3 tablespoons of cold water in a small bowl until smooth. Stir this slurry into the slow cooker.
  5. Add the fresh broccoli florets to the slow cooker, stirring to combine.
  6. Cover and cook on HIGH for the remaining 30 minutes until the sauce has thickened and the broccoli is tender-crisp.
  7. Serve hot over steamed rice, garnished with sesame seeds.