Slow Cooker Beef and Broccoli

Beef and broccoli is one of my favorite stir-fries, so it only made sense to try it in a slow cooker and save myself some time at the stove. This slow cooker beef and broccoli has all the flavors I love, like spicy fresh ginger, garlic, sesame oil, a good amount of black pepper, and a touch of brown sugar for sweetness. It's the perfect slow cooker meal to add to your weeknight dinner rotation. Serve it over fluffy white rice, noodles, or even cauliflower rice, and don't forget to top it with lots of crunchy sesame seeds and chopped scallions!

How long do you cook slow cooker beef and broccoli?
The best thing about slow cooker beef and broccoli is that you can turn on your slow cooker mid-morning, go about your day, and your meal will be ready at dinnertime. This dish takes about 7 and a half hours on low heat. The long, slow cooking process yields super tender and juicy steak and crisp-tender broccoli.

Can you freeze slow cooker beef and broccoli?
You can freeze any leftover slow cooker beef and broccoli, but know that the broccoli might get a little soft (but still tasty!) in the freezing and reheating process. Let the dish cool fully, then transfer it to an airtight, freezer-safe container and freeze it for up to six months. Defrost your dinner in the fridge overnight, then reheat it in the slow cooker or in a saucepan on the stove until hot.

Is there a substitute for broccoli?

If you're not a broccoli fan, you can substitute cauliflower or another crisp green veggie, like trimmed green beans or even asparagus.

Can you make this beef and broccoli spicy?

If you love heat, serve this dish with your favorite hot sauce or sriracha on the side. Or add hot pepper flakes to the sauce in the first step.

How to Make Slow Cooker Beef and Broccoli

INGREDIENTS

• Steak. Look for sirloin or round steak. Slice it into thin 1/4-inch pieces for even cooking.
• Soy sauce. You can use regular or low-sodium if you prefer.
• Brown sugar. If you don't have light brown sugar, you can use dark, but expect a sweeter, more caramel flavor.
• Sesame oil. This adds a lovely nuttiness to the beef sauce.
• Rice vinegar. This mild vinegar adds a touch of acidity.
• Garlic and ginger. Grate your garlic and ginger into a fine texture for a nice smooth sauce.
• Cornstarch. This helps thicken up the sauce so it coats the steak and broccoli.
• Broccoli. Look for pre-chopped florets to save time, or break a crown into bite-sized pieces.

STEP-BY-STEP INSTRUCTIONS

First, make the sauce in the slow cooker by stirring together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, and pepper. Add the steak and stir to coat the meat and dissolve the sugar. Cover the slow cooker and cook the steak on low for 7 hours.

Before the time is up, whisk the cornstarch with a tablespoon of water in a small bowl to make a smooth paste known as a slurry.

Stir the meat to break up any clumps, then add the slurry to the slow cooker. Add the broccoli florets and cook, covered, for another half-hour on low heat.

When the timer ends, turn off the slow cooker, remove the lid, and let it sit for about five minutes. The sauce will thicken slightly as it cools. Stir in the remaining rice vinegar and serve the beef and broccoli over white rice with scallions, sesame seeds, and sriracha if you like.