Slow Cooker Beef & Broccoli (Print Version)
Tender beef strips and crisp broccoli cooked in a rich garlic soy sauce, perfect for serving over steamed white rice.
# Ingredients:
01 -
1 ½ pounds boneless beef chuck roast, cut into ¼-inch strips
02 -
1 cup low-sodium beef broth
03 -
½ cup low-sodium soy sauce
04 -
⅓ cup dark brown sugar
05 -
1 tablespoon sesame oil
06 -
3 teaspoons minced garlic (about 3 cloves)
07 -
2 tablespoons cornstarch
08 -
1 (12-ounce) bag frozen broccoli florets (about 3 cups)
# Steps to Follow:
01 -
Whisk together 1 cup low-sodium beef broth, ½ cup low-sodium soy sauce, ⅓ cup dark brown sugar, 1 tablespoon sesame oil, and 3 teaspoons minced garlic in a medium bowl.
02 -
Place 1 ½ pounds boneless beef chuck roast (cut into ¼-inch strips) in a 4-7-quart slow cooker and pour the sauce over it. Toss to coat the meat thoroughly.
03 -
Set the slow cooker to LOW and cook for 2.5-3.5 hours.
04 -
About an hour before the cook time is finished, remove ¼ cup of the cooking liquid and whisk it with 2 tablespoons of cornstarch in a small bowl. Slowly stir this mixture back into the slow cooker.
05 -
At the final 30 minutes of cook time, add 1 (12-ounce) bag of frozen broccoli florets to the slow cooker and stir to incorporate. Cover and continue cooking. For firmer broccoli, partially thaw it before adding, or add closer to 1 hour left in the cooking process.
06 -
Garnish with green onions and sesame seeds if desired, and serve with white rice.
# Additional Notes:
01 -
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove over medium heat.