Description
This Slow Cooker Beef and Broccoli recipe delivers tender, flavorful beef paired with crisp-tender broccoli in a savory soy-ginger sauce.
Ingredients
Scale
- 2 lbs. beef chuck roast, sliced thinly across the grain
- 1 cup beef stock or beef broth
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tsp. sesame oil
- 3 cloves garlic, minced
- 1 tsp. dried ground ginger (or 1 Tbsp. fresh grated)
- ¼ cup cornstarch
- 12 oz. broccoli florets (about 3 cups)
- White rice (for serving)
- Toasted sesame seeds (optional garnish)
- Sliced green onions (optional garnish)
Instructions
- In a medium-sized mixing bowl, whisk together the beef stock, soy sauce, brown sugar, sesame oil, minced garlic, and ground ginger until fully combined to create a flavorful marinade and cooking sauce.
- Lay the thinly sliced beef evenly in the bottom of the slow cooker. Pour the prepared sauce over the beef, then mix gently to coat all the slices well.
- Cover the slow cooker and cook the beef on HIGH for 3 hours or on LOW for 5 to 6 hours.
- Carefully remove ¼ cup of the cooking liquid from the slow cooker and whisk it together with the cornstarch until smooth. Pour this cornstarch slurry back into the slow cooker and stir to combine. Add the broccoli florets, then continue cooking on HIGH for an additional 30 minutes.
- Spoon the beef and broccoli mixture over white rice. Garnish with toasted sesame seeds and sliced green onions if desired.
Notes
- Serve immediately for the best flavor.
- Adjust the seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 100 mg