Crockpot Beef and Broccoli with Flank Steak

Crockpot Beef and Broccoli with Flank Steak

This crockpot beef and broccoli simmers flank steak in a savory Asian-inspired sauce until it turns melt in your mouth tender, then gets finished with broccoli and a cornstarch slurry that thickens everything to rich, glossy perfection. It is a better than takeout dinner that tastes amazing over rice.

5 from 1 vote

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Prep Time 10

Cook Time 5

Total Time 5 10

Course Gluten-free, Main Course

Cuisine Asian

Servings people

Calories 327 kcal

Equipment

Ingredients

1½ pounds flank steak sliced thin
1 medium sweet onion diced
2 cloves garlic pressed or minced
½ cup beef broth
½ cup stir fry sauce homemade if possible
1 tablespoon brown sugar
1 tablespoon cornstarch
2 tablespoons warm water
11 ounces broccoli florets
rice or cauliflower rice, prepared
sesame seeds for garnish

Instructions

Add the sliced beef, diced onion, garlic, beef stock, stir fry sauce, and brown sugar to the slow cooker. Stir gently to combine.
Cover and cook on low for 5–6 hours, until the beef is tender.
In a small bowl, mix the cornstarch with 2 tablespoons warm water to form a slurry. Stir the slurry into the Crockpot to thicken the sauce.
Add the broccoli florets during the final 30 minutes of cooking. Cover and continue cooking until broccoli is tender but still vibrant green.
Taste and adjust seasoning if needed.
Serve hot over rice or cauliflower rice. Garnish with sesame seeds.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freezer for up to 2 months (freeze without rice). Thaw overnight in the fridge before reheating. Warm gently on stovetop or microwave until heated through.

Nutrition

Keyword beef, broccoli, stir fry

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