Crock-Pot Broccoli Beef

Ease, comfort, and little prep — these are a few reasons why you should love your Crock Pot, especially after a long day at work.
You know those evenings when you come home super tired, you’re feeling lazy and not in the mood to cook but still want something delicious and healthy to eat?
It’s in those times that you’ll be thankful for your slow cooker and that you’ve already planned for that meal you’re about to eat.
I certainly am.




Like Monday night. I came home so exhausted I could hardly walk.
Luckily before leaving that morning, I had put this Crock-Pot Broccoli Beef in the slow cooker.
And at 8pm there it was, ready to be devoured: flavorful, and absolutely beautiful in its savory deliciousness.

What I really love about this recipe is that the beef melts in your mouth and the flavor is amazing — so much better (and healthier) than takeout.
The best thing is how easy it is to make though. Prep takes 5 minutes, max. And the rest of the work? Gets done by your slow cooker.
The beef is simmered in a flavorful sauce made up of soy sauce, sugar, rice vinegar, garlic, and ginger. Cornstarch is added at the end to thicken up the sauce, while the broccoli florets are quickly steamed to crisp-tender and go into the slow cooked at the very end to make sure they retain a bit of crunch.

This is probably one of my fave slow cooker recipes. There is something about cooking this meat all day in the slow cooker that makes it so tender and melt in your mouth. And the flavor of the sauce is amazing. Just like you would expect in a restaurant or better.
So I guess this is my way of telling you that this broccoli beef is quite literally better than takeout. I know it’s pretty obvious for me to say. But today, it just has to be said. One taste and you’ll agree with me. Trust.

Crock-Pot Broccoli Beef                                                                                                                         Print this recipe!

Ingredients
Serves 6

½ cup soy sauce (or coconut aminos)
⅓ cup brown sugar (I used coconut sugar)
¼ cup rice wine vinegar (or cider vinegar)
2 garlic cloves, minced
1 tablespoon freshly grated ginger
1 tablespoon vegetable oil (I used sesame oil)
1 ½ lbs beef sirloin, cut into 1-inch strips
2 tablespoons cornstarch (or arrowroot powder)
2 lbs broccoli florets

Directions

Lightly grease the insert of the slow cooker or spray it with nonstick cooking spray.
In a bowl combine soy sauce, sugar, vinegar, garlic, ginger, and oil.
Place beef at the bottom of the slow cooker. Pour sauce over beef.
Cook on low for 6 to 8 hours (or on high for 4 hours).
About 30 minutes before the beef is done, in a small bowl whisk cornstarch with 4 tablespoons of water.
Pour the cornstarch slurry into the slow cooker, cover, and continue cooking for 30 minutes, or until the sauce starts to thicken.
In the meantime cook broccoli in a steamer rack in a large pot over boiling water, covered, until stems are just tender, about 4 to 6 minutes.
Add broccoli to beef and stir to combine.
Serve over white rice, sprinkled with sesame seeds and fresh chopped parsley if you like.

Nutrition facts

One serving yields 316 calories, 13 grams of fat, 27 grams of carbs, and 25 grams of protein.