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Slow Cooker Beef and Broccoli

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This Slow Cooker Beef & Broccoli is an easy homemade takeout-style dinner featuring tender strips of beef, crisp-tender broccoli, and a savory-sweet garlic soy sauce. Beef broth, low-sodium soy sauce, dark brown sugar, and sesame oil create a flavorful sauce while the slow cooker gently cooks the beef until tender. Add frozen broccoli near the end so it keeps its color and texture, then thicken the sauce with cornstarch for a delicious meal served over rice or noodles.

Ingredients

For the Beef and Sauce

  • 1 1/2 pounds boneless beef chuck roast, cut into 1/4-inch strips
  • 1 cup low-sodium beef broth
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup dark brown sugar
  • 1 tablespoon sesame oil
  • 3 teaspoons minced garlic, about 3 cloves
  • 2 tablespoons cornstarch
  • 1 bag (12 ounces) frozen broccoli florets, about 3 cups

Instructions

  1. Slice the beef: Cut the boneless chuck roast into thin strips, approximately 1/4 inch thick. For easier slicing, briefly chill the beef in the freezer until firm but not frozen solid.
  2. Make the sauce: In a bowl, whisk together the beef broth, low-sodium soy sauce, dark brown sugar, sesame oil, and minced garlic until combined.
  3. Start slow cooking: Place the beef strips in a 5- to 6-quart slow cooker. Pour the sauce over the beef and stir to coat. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the beef is tender. Timing may vary depending on the thickness of the strips and your slow cooker.
  4. Thicken the sauce: In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the slow cooker, making sure it is evenly distributed through the sauce.
  5. Add the broccoli: Add the frozen broccoli florets and stir gently. Cover and cook on HIGH for another 20–30 minutes, until the broccoli is tender and the sauce has thickened. Avoid cooking the broccoli for too long if you prefer it crisp-tender.
  6. Check and adjust: Stir the beef and broccoli together. If the sauce is too thick, add a splash of beef broth; if it needs more thickness, mix a little additional cornstarch with cold water and stir it in, then cook briefly until thickened.
  7. Serve: Serve hot over steamed rice or noodles, if desired. Sprinkle with sesame seeds or sliced green onions for an optional garnish.

Notes

  • Slice against the grain: Cutting the beef against the grain helps make the strips more tender.
  • Add broccoli near the end: Frozen broccoli cooks quickly, so adding it during the final 20–30 minutes helps prevent it from becoming mushy.
  • Make the cornstarch slurry separately: Always mix cornstarch with cold water before adding it to the hot sauce to help prevent lumps.
  • Adjust the sweetness: For a less sweet sauce, reduce the brown sugar to 1/4 cup.
  • Gluten-free option: Use certified gluten-free tamari or soy sauce and check that the beef broth and other packaged ingredients are gluten-free.
  • Serving suggestions: Serve with steamed white or brown rice, fried rice, or noodles to soak up the sauce.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat thoroughly until steaming hot.
  • Freezing: Freeze cooled portions for up to 2 months. The broccoli may soften after thawing, but the beef and sauce will still be flavorful.
  • Nutrition: Nutrition values are estimates and do not include optional rice or noodles.

Find it online: https://ayoubrecipe.com/slow-cooker-beef-and-broccoli/