Slow Cooker Beef and Broccoli

Beef and broccoli is one of my favorite stir-fries, so it only made sense to try it in a slow cooker and save myself some time at the stove. This slow cooker beef and broccoli has all the flavors I love, like spicy fresh ginger, garlic, sesame oil, a good amount of black pepper, and a touch of brown sugar for sweetness. It's the perfect slow cooker meal to add to your weeknight dinner rotation. Serve it over fluffy white rice or brown rice and don't forget to top it with lots of crunchy sesame seeds and chopped scallions!

How long do you cook slow cooker beef and broccoli?
The best thing about slow cooker beef and broccoli is that you can turn on your slow cooker mid-morning, go about your day, and your meal will be ready at dinnertime. This dish takes about seven hours on low heat.

Can you freeze slow cooker beef and broccoli?
You can freeze any leftover slow cooker beef and broccoli, but know that the broccoli might get a little soft in the freezing and reheating process (though it'll still be tasty!). Let the dish cool fully, then transfer it to an airtight, freezer-safe container and freeze it for up to three months. Defrost it in the fridge overnight before reheating.

Is there a substitute for broccoli in slow cooker beef and broccoli?

If you're not a broccoli fan, you can substitute cauliflower or another crisp green veggie, like green beans, snap peas, or asparagus.

Can you make slow cooker beef and broccoli spicy?

If you love heat, serve this dish with your favorite hot sauce or sriracha on the side. Or add hot pepper flakes to the sauce in the first step.

How to Make Slow Cooker Beef and Broccoli

INGREDIENTS

• Steak. Look for sirloin or round steak. Slice it into thin 1/4-inch pieces for even cooking.
• Soy sauce. You can use regular or low-sodium if you prefer.
• Brown sugar. If you don't have light brown sugar, you can use dark, but expect a sweeter, more caramel flavor.
• Sesame oil. This adds a lovely nuttiness to the beef sauce.
• Rice vinegar. This mild vinegar adds a touch of acidity. If you don’t have it, apple cider vinegar works.
• Garlic and ginger. Use a rasp grater or the small holes on a box grater to grate these aromatics into a fine texture for a smooth sauce.
• Cornstarch. This helps thicken up the sauce so it coats the steak and broccoli.
• Broccoli. Look for pre-chopped florets to save time, or cut up a broccoli crown into bite-size pieces.

STEP-BY-STEP INSTRUCTIONS

First, make the sauce in the slow cooker by stirring together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, and pepper. Add the steak and stir to coat the meat and dissolve the sugar. Cover the slow cooker and cook the steak on low for seven hours.

Before the time is up, whisk the cornstarch with a tablespoon of water in a small bowl to make a smooth paste known as a slurry.

Stir the meat to break up any clumps, then add the slurry to the slow cooker. Add the broccoli florets and cook, covered, for another half hour on low heat.

When the cook time ends, remove the slow cooker lid, and let the beef and broccoli sit for about five minutes. The sauce will thicken slightly as it cools. Stir in the remaining rice vinegar and serve the beef and broccoli over white rice with scallions, sesame seeds, and sriracha if you like.

• A full list of ingredients and directions can be found in the recipe below.