Clean recipe · feelslikehomeblog.com
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.
Original recipe: feelslikehomeblog.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 300 min
- Total:
- 310 min
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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.