Description
Tender strips of beef simmered in a rich garlic-soy sauce and tossed with crisp broccoli for an easy, family-friendly slow cooker meal that tastes like takeout.
Ingredients
1½ pounds flank steak, sirloin, or ribeye, thinly sliced against the grain
1 cup beef broth
½ cup low-sodium soy sauce
¼ cup brown sugar
3 cloves garlic, minced or crushed
3 cups broccoli florets
1 tablespoon cornstarch
2 tablespoons cold water (for slurry)
Instructions
Place the sliced beef in the bottom of a lightly greased 6-quart slow cooker.
In a bowl, whisk together beef broth, soy sauce, brown sugar, and garlic; pour over the beef.
Cover and cook on LOW for 4 hours.
Remove ½ cup of cooking liquid, whisk with cornstarch and cold water to make a slurry, then stir back into the slow cooker to thicken the sauce.
Add broccoli florets, re-cover, and cook on LOW for 1 more hour, until broccoli is crisp-tender and sauce has thickened.
Serve hot over steamed rice, noodles, or cauliflower rice.
Notes
- For a spicy kick, stir in 1 teaspoon crushed red pepper or a drizzle of sriracha before serving.
- Swap brown sugar for honey or add extra for a sweeter sauce.
- Mix snow peas, bell peppers, or baby corn with the broccoli for more color and texture.
- Add 1 teaspoon grated fresh ginger to the sauce for extra depth of flavor.
- Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of broth.
- Freeze cooled portions in sealed containers for up to 3 months; thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 240 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg