Crock Pot Beef and Broccoli with Ginger and Garlic
Thin sliced flank steak cooked low and slow in a ginger garlic soy sauce, thickened with a cornstarch slurry, with broccoli added at the end and served over rice.
Ingredients
Main Ingredients
- 1 lb flank steak or sirloin sliced thin against the grain
- 4 cup broccoli florets
- ⅓ cup low-sodium soy sauce use gluten-free soy sauce if needed
- ½ cup low-sodium beef broth
- 2 tbsp brown sugar
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 tbsp cornstarch
- 2 tbsp cold water for the slurry
- black pepper to taste
- 4 cup cooked rice for serving
Instructions
Cooking
- In the slow cooker, whisk together the soy sauce, beef broth, brown sugar, garlic, and ginger.
- Add the sliced beef and stir to coat.
- Cover and cook on low 4 to 5 hours or on high 2 to 3 hours until the beef is tender.
- About 30 minutes before serving, whisk the cornstarch with the cold water and stir it into the slow cooker.
- Add the broccoli, cover, and cook the final 30 minutes until tender-crisp and the sauce is glossy. Season with pepper.
- Serve the beef, broccoli, and sauce over hot cooked rice.
Notes
Cook time is 4 to 5 hours on low plus 30 minutes for the broccoli. Refrigerate leftovers within two hours and eat within 3 to 4 days. Do not reheat leftovers in the slow cooker. Nutrition is an estimate and includes 1 cup cooked rice per serving.