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Crockpot Beef and Broccoli
Andrew Fowler

Crockpot Beef and Broccoli

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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs flank steak visible fat trimmed and cut across the grain into 1/2-inch strips
  • 1/2 cup low-sodium beef broth
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp packed brown sugar
  • 3 garlic cloves minced
  • 1 tbsp finely grated fresh ginger
  • 1 lb broccoli florets
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tsp toasted sesame oil
  • 3/4 cup dry brown rice
  • 1 1/2 cups water for rice

Method
 

  1. Mix broth, soy sauce, vinegar, brown sugar, garlic, and ginger in a 4-quart slow cooker. Add steak strips, separating in sauce.
  2. Cover; cook on low about 6 hours until beef is tender and reaches at least 145°F.
  3. During the final hour, bring rice and 1 1/2 cups water to a boil in a covered saucepan. Reduce to low; cook 40 to 45 minutes. Rest covered 10 minutes.
  4. Mix cornstarch with 2 tablespoons cold water; stir into cooker. Add broccoli; cover and cook on high 20 to 30 minutes until florets are tender and sauce lightly coats beef.
  5. Stir in sesame oil; rest 3 minutes.
  6. Divide rice, beef, and broccoli among 4 bowls.