Crockpot Beef and Broccoli

Crockpot Beef and Broccoli delivers restaurant‑style flavor with minimal effort, using thin‑sliced flank steak that stays juicy and broccoli that stays bright. The slow‑cook method melds soy, garlic, and brown sugar into a glossy glaze, while the cornstarch slurry finishes the sauce with perfect thickness. Ideal for busy weeknights, this one‑pot dish serves four and pairs well with rice or noodles.

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Ingredients

Sauce & Marinade

• 1/2 cup soy sauce
• 1 cup beef broth
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 1 tbsp cornstarch

Main

• 1 lb flank steak, thinly sliced into strips
• 4 cups broccoli florets (about 1 large head)
• 1 tbsp vegetable oil (for browning steak)

Step-by-Step Instructions

1. 1. In a bowl, whisk soy sauce, beef broth, brown sugar, sesame oil, garlic, and cornstarch until smooth.
2. 2. Heat vegetable oil in a skillet over medium‑high heat and sear steak strips 2‑3 minutes until lightly browned; transfer to the crockpot.
3. 3. Add broccoli florets on top of the steak, then pour the sauce mixture over everything.
4. 4. Cover and cook on low for 4 hours, or on high for 2½ hours, until steak is tender and broccoli is bright‑green.
5. 5. About 15 minutes before serving, stir gently; if sauce is too thin, whisk 1 tsp cornstarch with 1 tbsp water and stir in, cooking uncovered for 5 minutes.
6. 6. Serve over steamed rice or noodles, garnished with optional sesame seeds.

Tips for Success

• Pat steak dry before searing to achieve a better brown crust.
• Do not over‑cook broccoli; the low heat preserves its color and crunch.
• If the sauce separates, whisk vigorously before adding the slurry.
• Use low sodium soy sauce to control salt level.
• Sear steak quickly; over‑cooking before the crockpot can make it tough.

Storage

Cool the leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Freeze in a freezer‑safe bag for up to 2 months; reheat gently on the stovetop over low heat, adding a splash of broth if needed.

Notes

Searing adds depth; keep broccoli crisp by adding it late. Adjust thickness with extra slurry if needed.

FAQs