Name: Crockpot and Broccoli Recipe
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: Chinese
Ingredients: 1 1/2 lbs beef flank steak, sliced thin; 1/2 cup soy sauce; 1/4 cup beef broth; 1/4 cup brown sugar; 2 tbsp sesame oil; 4 garlic cloves, minced; 2 tbsp cornstarch; 1/4 cup water (for cornstarch slurry); 3 cups broccoli florets

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Introduction

Beef and Broccoli is a beloved Chinese takeout classic known for its tender beef and crisp broccoli in a savory soy-based sauce. This crockpot version simplifies the process, allowing you to enjoy a rich, flavorful meal with minimal effort. The beef becomes melt-in-your-mouth tender while the broccoli adds a fresh crunch, perfect served over rice.

A white bowl filled with glossy dark brown beef pieces covered in a thick sauce, mixed with bright green broccoli florets. The beef pieces are layered in the center, surrounded by broccoli, both sprinkled with small white sesame seeds and bits of chopped green onions. The bowl sits on a white marbled texture with a gray cloth partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs beef flank steak, sliced thin
3 cups broccoli florets
1/2 cup soy sauce
1/4 cup beef broth
1/4 cup brown sugar
2 tbsp sesame oil
2 tbsp cornstarch
4 garlic cloves, minced

Instructions

Step 1: Add the sliced beef, soy sauce, beef broth, brown sugar, sesame oil, and minced garlic to the crockpot. Stir to combine evenly.
Step 2: Cook on low for 4 hours, allowing the beef to become tender and the flavors to meld.
Step 3: About 30 minutes before serving, mix the cornstarch with 1/4 cup of water to create a slurry. Stir this mixture into the crockpot.
Step 4: Add the broccoli florets to the crockpot, stir gently, and cook for an additional 30 minutes until the broccoli is tender-crisp and the sauce thickens.
Step 5: Serve the beef and broccoli hot over steamed rice for a complete meal.

Tips & Variations

For extra flavor, marinate the beef in the soy sauce and garlic for 30 minutes before adding it to the crockpot.
Swap beef flank steak with sirloin or skirt steak for similar tenderness.
Add a teaspoon of grated ginger for an aromatic twist in the sauce.
If you prefer softer broccoli, add it earlier in the cooking time, but be careful not to overcook.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through, adding a splash of water if the sauce has thickened too much.

How to Serve

A bowl filled with glossy, dark brown beef pieces coated in a thick sauce, mixed evenly with bright green broccoli florets. The beef pieces are shiny and sprinkled with white sesame seeds and small chopped green onions on top. The broccoli has a fresh, slightly crisp texture with visible stalks. The bowl itself is white with a subtle speckled pattern, placed on a white marbled surface with a soft gray cloth partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, but add frozen broccoli in the last 15-20 minutes of cooking to prevent it from becoming too soft and mushy.

Is it necessary to use cornstarch?

Cornstarch helps thicken the sauce for a glossy finish, but you can omit it if you prefer a thinner sauce. Alternatively, you can use arrowroot powder as a substitute.