Description
A slow cooker version of crispy beef and broccoli that delivers restaurant-quality flavor without the grease. The secret to this dish is slicing the beef against the grain, adding broccoli at the end to keep it crisp-tender, and finishing with a bright squeeze of fresh citrus.
Ingredients
- 1.5 lbs (680g) Beef Sirloin or Flank Steak, sliced into thin strips against the grain
- 1/4 cup (60ml) Coconut Aminos or Soy Sauce (low-sodium preferred)
- 1 tablespoon Dark Soy Sauce
- 1/2 cup (120ml) Beef Broth (low sodium)
- 1 tablespoon Fresh Ginger, minced
- 3 cloves Garlic, minced
- 1 teaspoon Sesame Oil
- 1 teaspoon Chicken Bouillon or Beef Bouillon
- 1 tablespoon White Vinegar or Rice Vinegar
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 4 cups Broccoli Florets
- 1 tablespoon Lime or Lemon Juice, fresh squeezed
- 1/2 teaspoon Red Pepper Flakes (optional)
Instructions
- Slice the beef sirloin or flank steak against the grain into thin, bite-sized strips (about 1/4 inch thick).
- Mince the garlic and ginger finely. Chop the broccoli into florets.
- In a medium bowl, whisk together the soy sauce, dark soy sauce, beef broth, sesame oil, vinegar, minced ginger, minced garlic, and bouillon until the bouillon is dissolved.
- Place the sliced beef into the bottom of a 4-6 quart slow cooker. Pour the sauce mixture over the beef and stir gently to coat.
- Cover and cook on LOW for 4 hours or HIGH for 2-3 hours. Do not exceed 3 hours on HIGH to prevent the beef from becoming too soft.
- About 30 minutes before serving, add the broccoli florets to the slow cooker. Cover and cook until the broccoli is bright green and crisp-tender.
- In a small bowl, mix the cornstarch and water to create a smooth slurry. Stir the slurry into the slow cooker.
- Cover and cook on HIGH for another 10-15 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
- Turn off the slow cooker. Stir in the fresh lime or lemon juice and red pepper flakes (if using).
- Serve immediately over steamed rice or cauliflower rice, garnished with sesame seeds and green onions.
Notes
[‘Slice beef against the grain to ensure tenderness.’, ‘Add broccoli in the last 30 minutes to prevent it from becoming mushy.’, ‘Add fresh citrus juice at the very end to preserve the bright flavor.’, ‘For a gluten-free version, use coconut aminos instead of soy sauce.’, ‘Leftovers can be stored in the refrigerator for up to 3 days. Add a splash of water when reheating to loosen the sauce.’]
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 350
- Sugar: 4
- Sodium: 800
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 10
- Fiber: 3
- Protein: 30
Keywords: slow cooker beef, crockpot broccoli, beef and broccoli recipe, healthy dinner, meal prep, gluten-free options, weeknight dinner