Crockpot Beef and Broccoli
This crockpot beef and broccoli recipe makes tender beef and crispy broccoli coated in a savory and slightly sweet sauce.
Servings: 4 servings
Equipment
Ingredients
- 1.5 pounds flank steak or beef chuck roast sliced thin
- 1 12 ounce bottle stir fry sauce
- ⅓ cup water
- ⅓ cup brown sugar
- ¼ teaspoon ground ginger
- 2 ½ tablespoons cornstarch plus 3 tablespoons water
- 4 cups fresh broccoli florets
Instructions
- Add beef, stir fry sauce, brown sugar, water, and ginger in a slow cooker. Stir to combine.
- Cover, and cook on low 5 to 7 hours or high 2 to 3 hours or until beef is fork tender.
- Combine cornstarch with 3 tablespoons water and whisk the slurry into beef mixture. Add broccoli to the slow cooker and cover.
- Cook 15-25 minutes or until broccoli is tender-crisp and sauce is thickened.
- Serve over rice or noodles.
Notes
- Different brands of stir-fry sauce may be saltier. Add additional water if needed (You may need to add more cornstarch slurry at the end of cooking to thicken).
- Freeze beef for 30-45 minutes to make slicing easier!
- Be sure meat and broccoli are bite-sized for even cooking.
- Prep and refrigerate meat and broccoli ahead of time until ready to use.
- Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 4 months.
Nutrition
Calories: 448kcal | Carbohydrates: 29g | Protein: 39g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 102mg | Sodium: 127mg | Potassium: 894mg | Fiber: 2g | Sugar: 19g | Vitamin A: 567IU | Vitamin C: 81mg | Calcium: 95mg | Iron: 3mg