Slow Cooker Beef and Broccoli
We love this Slow Cooker Beef and Broccoli because it takes just minutes to throw together this version of Chinese Beef and Broccoli tastes just as good as (if not better than) takeout.
Serving5 servings
Ingredients
- 2 pounds Boneless beef chuck roast, (cut into thin strips)
- 1 cup beef broth, (I used reduced sodium)
- ½ cup soy sauce, (I used reduced sodium)
- ⅓ cup brown sugar
- 1 Tablespoon sesame oil
- 3 teaspoons minced garlic
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- 4 cups fresh broccoli, (cut into bite size pieces)
- 2 cups cooked rice
Instructions
- Spray slow cooker with non-stick cooking spray.
- Place beef strips inside slow cooker.
- In a medium bowl, mix beef broth, soy sauce, brown sugar, sesame oil, and garlic together. Pour over the beef strips in the slow cooker and cook on low heat for 6-8 hours (the beef will be so tender that it will fall apart when you touch it).
- In a small bowl, mix together cornstarch and cold water. Mix in with the beef and liquid that is in the slow cooker. Add broccoli pieces to the slow cooker, put the lid back on, and cook for an additional 30 minutes on high heat.
- Stir well and serve over hot cooked rice.
Notes
TO MAKE AS A FREEZER MEAL:
In a freezer-safe gallon-size ziploc bag, place beef strips, beef broth, soy sauce, brown sugar, sesame oil, and garlic cloves. Seal and freeze for up to 30 days.
Before cooking, let thaw in the refrigerator for 24 hours, then cook according to the directions found in step 3 of the recipe below.
Nutrition
Calories: 546 kcal · Carbohydrates: 42 g · Protein: 42 g · Fat: 24 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 125 mg · Sodium: 1651 mg · Potassium: 956 mg · Fiber: 2 g · Sugar: 16 g · Vitamin A: 477 IU · Vitamin C: 66 mg · Calcium: 94 mg · Iron: 5 mg