Healthy Life - This Slow Cooker Beef and Broccoli is an Asian dish that is super easy to make, and so much better tasting than take out. Everything cooks right in the crock pot, even the sauce. My family LOVES this easy beef and broccoli recipe.
Beef and broccoli might be a takeout classic, but it’s one of the easiest and most budget-friendly stir-fry dishes you can make at home. Broccoli is fairly inexpensive, particularly now that it’s in season, and because the beef is meant to be thinly sliced anyway, it’s ideal for stretching to multiple servings.
The sauce and crock pot cooking liquid is a mixture of oyster sauce (which you can find in the Asian section of your grocery store), soy sauce, garlic, and little bit of red pepper flakes to keep everyone awake. Many recipes also call for adding sugar, but because I wanted to make this a healthy slow cooker beef and broccoli recipe, I replaced it with a lesser amount of honey instead.
In total, this easy Asian takeout recipe takes about 2 hours in the slow cooker. You can prep all of the ingredients the night before, then simply toss them into your slow cooker and turn it on when you arrive home from work.
1 1/2 pounds flank steak — cut across grain into thin slices
1 cup low-sodium beef broth
1 tablespoon honey
1 tablespoon rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup oyster sauce
2 teaspoons chili-garlic paste — Sriracha, or 1/2 teaspoon red pepper flakes, plus additional to taste
2 teaspoons minced garlic — about 2 large cloves
2 tablespoons cornstarch
5 cups broccoli florets — about 2 small crowns
Prepared brown rice — or quinoa for serving
Chopped green onions — and toasted sesame seeds optional for serving
Coat a 4-quart or larger slow cooker with nonstick spray. Place the beef in the bottom.
In a small bowl, stir together the beef broth, soy sauce, oyster sauce, honey, rice vinegar, chili-garlic paste, and garlic. Pour over the beef, then stir to combine. Cover and cook on low for 1 1/2 hours.
In a small bowl, whisk together 1/4 cup water and cornstarch. Stir into the slow cooker with the beef and sauce, then place the broccoli on top. Cover, turn the heat to high, and cook another 30 minutes, until the broccoli is tender. Serve warm over rice, sprinkled with green onions and sesame seeds as desired.
Store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of beef broth or water to keep it from drying out.
I have not tried doubling this recipe, but I think that you could easily do about 1.5 times the amount. Watch the cooking time, as it may need to be adjusted slightly.
Because flank steak is fairly lean, I would not recommend leaving the slow cooker on low longer than the recipe specifies, or I worry it might overcook. If you have a programmable slow cooker that switches to keep warm, this might be an option, but the best choice is to be able to check it right away at the 1 1/2 hour mark.