Tender Crock Pot Beef and Broccoli (Printable Version)

Tender beef and crisp broccoli slow-cooked in garlic-soy sauce for an easy weeknight dinner.

# What You Need:

→ Beef & Marinade

01 - 1.5 lbs flank steak or sirloin, thinly sliced against the grain
02 - 1/4 cup cornstarch
03 - 1/4 tsp black pepper

→ Sauce

04 - 1/2 cup low-sodium soy sauce
05 - 1/3 cup beef broth
06 - 1/4 cup packed brown sugar
07 - 2 tbsp oyster sauce
08 - 3 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
10 - 1 tbsp sesame oil
11 - 1/4 tsp crushed red pepper flakes

→ Vegetables

12 - 4 cups broccoli florets

→ To Serve

13 - Steamed white or brown rice
14 - 1 tbsp toasted sesame seeds
15 - 2 green onions, sliced

# How To Make:

01 - Place sliced beef in a large bowl. Toss with cornstarch and black pepper until evenly coated.
02 - In a separate bowl, whisk together soy sauce, beef broth, brown sugar, oyster sauce, garlic, ginger, sesame oil, and red pepper flakes.
03 - Place coated beef into the crock pot. Pour sauce over the beef and stir to combine.
04 - Cover and cook on low for 4 hours, or on high for 2 hours, until beef is tender.
05 - About 30 minutes before serving, stir in broccoli florets. Cover and cook until broccoli is just tender but still bright green, about 25-30 minutes.
06 - Serve hot over steamed rice. Garnish with sesame seeds and green onions if desired.

# Expert Advice:

01 -
  • The beef becomes melt-in-your-mouth tender without any fancy techniques or constant monitoring
  • One pot does absolutely everything from marinade to sauce to final cook
  • Leftovers somehow taste even better the next day
02 -
  • Add the broccoli too early and you will end up with mushy, sad vegetables that have lost their bright green color
  • Cornstarch needs to coat the beef before any liquid touches it, or it will clump up instead of creating a smooth sauce
03 -
  • Freeze the flank steak for twenty minutes before slicing, it becomes so much easier to cut thin strips
  • Let the finished dish sit for five minutes before serving, the sauce thickens up beautifully

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