Crockpot Beef and Broccoli
This crockpot beef and broccoli is a simple slow cooker version of the classic takeout favorite, made with tender sliced flank steak, a savory-sweet sauce, and fresh broccoli.
Ingredients
- 1 ½ pounds flank steak, sliced
- 1 cup beef broth
- ½ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 3 garlic cloves, minced
- 3 tablespoons cornstarch
- 3 cups broccoli florets
Instructions
- Place the sliced flank steak in the bottom of the crockpot.
- Add the beef broth, soy sauce, honey, sesame oil, minced ginger, and minced garlic directly over the beef. Stir gently to coat the meat.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the beef is tender.
- About 30 minutes before serving, sprinkle the cornstarch evenly over the liquid in the crockpot and stir well to combine.
- Add the broccoli florets, cover, and continue cooking until the sauce thickens and the broccoli is tender but still bright, about 20–30 minutes.
- Stir gently and serve warm over rice, cauliflower rice, or noodles if desired.
Video
Nutrition
Notes
- Slice the beef thinly against the grain: This helps flank steak stay tender after slow cooking.
- Add broccoli near the end: Broccoli cooks quickly and stays bright and tender when added during the last 20–30 minutes.
- Stir in the cornstarch well: Make sure the cornstarch is fully mixed into the sauce so it thickens evenly without lumps.
- Use low heat when possible: Cooking on LOW results in more tender beef than cooking on HIGH.
- Taste before serving: Adjust seasoning at the end if needed, as soy sauce brands can vary in saltiness.
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