Crockpot Beef and Broccoli
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Unrated
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Prep Time
15 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
4 servings
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Calories
405 kcal
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Course
Main Course
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Cuisine
Chinese
Crockpot Beef and Broccoli
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An easy crockpot beef and broccoli recipe that's the healthy version of your favorite takeout served with rice. Hands-free and fast prep!
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Ingredients
- 1 ½ pounds flank steak cut across grain into thin slices
- 1 cup low-sodium beef broth
- ¼ cup low-sodium soy sauce
- ¼ cup oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons chili-garlic paste or 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
Instructions
- 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 of 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.
Notes
- TO STORE: Keep leftovers in the refrigerator for up to 4 days.
- TO REHEAT: Warm gently in the microwave or on the stovetop with a splash of beef broth or water to keep it from drying out.
- TO FREEZE: Store in an airtight container for up to 2 months in the freezer. Defrost overnight in the refrigerator before warming.
- DOUBLE BATCH: 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.
- COOKING TIP: 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.
Nutrition Information
Show Details
Serving
1(of 4), without rice
Calories
405kcal
(20%)
Carbohydrates
35g
(12%)
Protein
48g
(96%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
102mg
(34%)
Potassium
1710mg
(49%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
1843IU
(37%)
Vitamin C
265mg
(294%)
Calcium
189mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1(of 4), without rice | |
| Calories | 405kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 48g | 96% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 102mg | 34% |
| Potassium | 1710mg | 36% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 1843IU | 37% |
| Vitamin C | 265mg | 294% |
| Calcium | 189mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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