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Crockpot Beef And Broccoli

Crockpot Beef and Broccoli

This crockpot beef and broccoli features melt-in-your-mouth strips of beef simmered in a rich, savory-sweet garlic soy sauce, finished with tender-crisp broccoli and served over fluffy rice for a comforting, better-than-takeout meal.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Servings 6
Calories 510 kcal

Ingredients
  

  • 2 pounds beef chuck roast, thinly sliced into strips
  • 1 cup beef broth
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup packed brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 4 cups broccoli florets, fresh or thawed if frozen
  • 3 cups cooked white rice, for serving
  • 2 tablespoons sliced green onions, for garnish
  • 2 teaspoons toasted sesame seeds, for garnish

Instructions
 

  • Prepare the beef by trimming any excess fat from the beef chuck roast and slicing it into thin strips, about 1/4 inch thick, cutting against the grain for maximum tenderness.
  • Place the sliced beef evenly into the bottom of the crockpot, spreading it out so the pieces are separated rather than clumped together.
  • In a mixing bowl, whisk together the beef broth, low-sodium soy sauce, packed brown sugar, minced garlic, rice vinegar, sesame oil, ground black pepper, and crushed red pepper flakes until the sugar is mostly dissolved and the mixture is well combined.
  • Pour the prepared sauce mixture evenly over the beef in the crockpot, gently stirring to coat all of the beef strips in the liquid.
  • Cover the crockpot with its lid and cook the beef and sauce on LOW heat for 4 to 5 hours, or until the beef is very tender and easily breaks apart with a fork.
  • About 30 minutes before serving, whisk the cornstarch and cold water together in a small bowl until completely smooth with no lumps to create a slurry.
  • Remove the lid from the crockpot and stir the cornstarch slurry into the hot cooking liquid, mixing well so it is fully incorporated into the sauce.
  • Add the broccoli florets to the crockpot, gently pushing them down so they are mostly submerged in the sauce around the cooked beef.
  • Cover the crockpot again and continue cooking on HIGH heat for 20 to 30 minutes, or until the sauce has thickened to a glossy consistency and the broccoli is bright green and tender-crisp.
  • While the broccoli finishes cooking, prepare the cooked white rice according to package directions if it is not already made, keeping it warm for serving.
  • Once the sauce is thickened and the broccoli is cooked to your liking, taste the beef and broccoli mixture and adjust the seasoning if desired with a little extra black pepper.
  • To serve, spoon the cooked white rice into bowls or onto plates, then top generously with the crockpot beef and broccoli, making sure to include plenty of the thickened sauce.
  • Garnish each serving with sliced green onions and a sprinkle of toasted sesame seeds, then serve the crockpot beef and broccoli hot.