Skip expense takeout and whip up this simple, dump and go, savory Slow cooker Beef and Broccoli made with tender beef and crispy broccoli.
Slow Cooker Beef & Broccoli
Ingredients:
- 1 c Beef Broth
- .5 c Coconut Aminos Or Tamari
- .5 c Oyster Sauce
- .25 c Brown Sugar
- 2 tsp Toasted Sesame Oil
- 4 cloves Garlic minced or pressed
- 2 lb Flank Steak can sub sirloin steak, thinly sliced across the grain and cut into 3-inch pieces
- 3 Carrots peeled and cut crosswise into 1/4 inch thick coins
- .5 c Water
- .25 c Arrowroot Powder
- 2 heads Broccoli cut into 1-inch pieces (about 1 pound chopped florets)
Instructions:
- Make the sauce and preheat the slow cooker. Combine the broth, aminos/tamari, oyster sauce, brown sugar, sesame oil, and garlic in the crock of a 6-quart or larger slow cooker. Stir to dissolve the sugar and set the slow cooker to the HIGH setting.
- Add the beef and carrots, cover, and cook on high for 4 to 5 hours. Add the sliced beef and carrots and use tongs to coat with the soy mixture. Cover and cook until the beef is cooked through and tender, 3-1/2 to 5 hours on the HIGH setting. Start checking at 3-1/2 to 4 hours, as flank steak tends to cook faster and may be tender at 4 hours.
- Add the slurry and broccoli and cook for 30 minutes more. Whisk the water and arrowroot powder in a small bowl until smooth (this is your "slurry"). Add to the slow cooker and stir to combine. Add the chopped broccoli and stir to coat the broccoli in the sauce. Cover and cook until the sauce is thickened and the broccoli is tender, about 30 minutes more. Serve over rice or other favorite starch.
Nutrition
Calories: 286kcal | Carbohydrates: 25g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1447mg | Potassium: 1010mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4768IU | Vitamin C: 137mg | Calcium: 122mg | Iron: 3mg
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