Description
Tender beef, crisp broccoli, and a rich soy-garlic sauce come together in this easy slow cooker beef and broccoli recipe.
Ingredients
1 ½ pounds boneless beef chuck roast cut into ¼-inch strips
1 cup low-sodium beef broth
½ cup low-sodium soy sauce
⅓ cup dark brown sugar
1 tablespoon sesame oil
3 teaspoons minced garlic (about 3 cloves)
2 tablespoons cornstarch
1 (12-ounce) bag frozen broccoli florets (about 3 cups)
Instructions
1. Make the sauce by whisking beef broth, soy sauce, brown sugar, sesame oil, and garlic together.
2. Add sliced beef to slow cooker and pour sauce over. Toss to coat.
3. Cook on LOW for 2.5–3.5 hours.
4. Whisk cornstarch with ¼ cup of sauce and stir back into slow cooker 1 hour before done.
5. Add frozen broccoli 30 minutes before done; cook until crisp-tender.
6. Serve hot over white rice and garnish with sesame seeds and green onions.
Notes
For softer broccoli, add earlier in cooking. Store leftovers up to 4 days in fridge.
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