Crockpot Beef and Broccoli

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A hearty slow cooker meal with Asian-inspired flavors! Tender bites of beef and broccoli smothered in a sweet and savory sauce. Perfect over rice!

Prep Time10

Cook Time3

Total Time3 10

Servings: Servings

Calories: 438kcal

Ingredients

First:

2 pounds round steak cut into 1 inch pieces
1/3 cup soy sauce
1 tablespoon apple cider vinegar
3 garlic cloves minced
1 teaspoon minced ginger
1/4 teaspoon red pepper flakes or more to taste
1/3 cup brown sugar

Later:

2 tablespoon cornstarch
2 tablespoon water
8 ounces broccoli florets

Instructions

Add your cubed steak to the bottom of the slow cooker. Pour the soy sauce, vinegar, garlic, ginger, pepper flakes, and brown sugar over the meat.
Stir to combine, and evenly coat the beef in the sauce.
Cover and cook on high for 3-4 hours, or low for 4-5 hours.
At the end of the cook time, combine the cornstarch with water to form a slurry, and then stir into the slow cooker. Add the broccoli and stir everything to coat the broccoli in the sauce.
Cook on low for 30 more minutes, until the sauce has thickened and the broccoli is tender.

Notes

Substitutions:

Soy sauce: Tamari can be used. Bonus: That will make the recipe gluten-free.

How to Store: Store leftovers in an airtight container in the fridge for 3-4 days.

How to Freeze: This Crockpot Beef and Broccoli recipe freezes well. It can be frozen before or after cooking. See “freezer meal instructions” section in the original post for full instructions.”

How to Reheat: This can be reheated in the microwave in 30 second increments, stir in between heating, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. Optional garnish:

chopped green onions
sesame seeds

Sauce options:

If you like a thicker, more sticky sweet sauce, up the brown sugar to 1/2 cup and use 1/4 cup corn starch mixed with 1/4 water at the end.

Nutrition