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Best Slow Cooker Beef and Broccoli with Garlic Sauce

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This slow cooker beef and broccoli features incredibly tender flank steak and vibrant broccoli in a thick, glossy garlic sauce. It’s a crowd-pleasing, set-it-and-forget-it meal that tastes like takeout but is made with simple pantry ingredients.

Ingredients

Scale
  • 2 lbs flank steak, thinly sliced against the grain
  • 4 cups fresh broccoli florets (about 2 large heads)
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup beef broth
  • 1/4 cup packed brown sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water
  • 1 tablespoon rice vinegar
  • Steamed jasmine rice or brown rice (for serving)
  • Sesame seeds and sliced green onions (for garnish)

Instructions

  1. Slice the flank steak: Place the flank steak in the freezer for 20 minutes to firm it up. Then, using a sharp knife, slice it thinly against the grain into 1/4-inch thick slices.
  2. Prepare the garlic sauce: In a medium bowl, whisk together the low-sodium soy sauce, beef broth, packed brown sugar, sesame oil, rice vinegar, minced garlic, and grated ginger until the sugar is dissolved.
  3. Optional: Sear the beef: Heat a large skillet or wok over medium-high heat with a tablespoon of vegetable oil. Working in batches, sear the beef slices for 1-2 minutes per side until browned. Transfer the seared beef to the slow cooker.
  4. Combine in the slow cooker: Place the sliced beef (seared or raw) into the slow cooker. Pour the garlic sauce over the top, making sure all the beef is coated. Stir gently to combine. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the beef is fork-tender.
  5. Add the broccoli: About 30 minutes before serving, add the fresh broccoli florets to the slow cooker. Stir them into the sauce, cover, and cook on HIGH for 20-30 minutes until bright green and tender-crisp.
  6. Thicken the sauce: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the slow cooker and stir gently. Let it cook, uncovered, on HIGH for 10-15 minutes, until the sauce thickens to a glossy, sticky consistency.
  7. Serve: Spoon the beef and broccoli over steamed jasmine rice. Garnish with sesame seeds and sliced green onions. Serve immediately.

Notes

For best results, slice the flank steak against the grain and add the broccoli in the last 30 minutes to keep it crisp. Searing the beef adds extra flavor but is optional. If the sauce is too thin, mix an additional teaspoon of cornstarch with a tablespoon of water and stir in. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker beef and broccoli, beef and broccoli, garlic sauce, slow cooker, flank steak, broccoli, Chinese takeout, easy dinner, crowd-pleaser

Find it online: https://sparklespoon.com/best-slow-cooker-beef-and-broccoli-with-garlic-sauce/