This Asian-Inspired Beef and Broccoli in the Slow Cooker features tender beef and crisp broccoli in a savory soy-ginger sauce. Perfect for a hassle-free meal, it’s an easy, flavorful dish that brings Asian flair to your table.
Why You’ll Love This Recipe
This Asian-inspired beef and broccoli in the slow cooker is a deliciously simple way to enjoy a restaurant-quality dish at home with minimal effort. The slow cooker tenderizes the beef while infusing it with a rich, savory soy-ginger sauce, complemented by crisp broccoli for a perfect balance. Ideal for busy weeknights or family dinners, it’s a healthy, protein-packed meal that’s versatile—serve over rice or noodles. Budget-friendly and easy to prep ahead, the leftovers taste even better, making it a go-to for a flavorful, satisfying meal without the fuss.
Recipe Tips and Tricks
- Slice Beef Thinly: Cut against the grain for tenderness and quick cooking.
- Sear for Flavor: Browning the beef adds depth to the dish.
- Add Broccoli Late: Stir in broccoli during the last hour to keep it crisp.
- Thicken the Sauce: Use a cornstarch slurry for a glossy finish.
- Low Heat Only: Cook on low to prevent beef from toughening.
- Adjust Seasoning: Taste and tweak soy sauce or ginger to your liking.
- Don’t Overcook Veggies: Monitor broccoli to avoid mushiness.
- Rest Before Serving: Let the dish sit for 10 minutes to meld flavors.
- Use Fresh Garlic: Enhances the sauce’s aroma over powdered.
- Stir Gently: Avoid breaking broccoli florets when mixing.
Asian-Inspired Beef and Broccoli in the Slow Cooker
Tender slow cooker beef and broccoli with Asian flair, perfect for easy meals.
Ingredients
- ¼ cup brown sugar
- ½ cup low-sodium soy sauce
- ½ tsp black pepper
- 1 cup low-sodium beef broth
- 1 tbsp sesame oil
- 2 lbs beef sirloin, thinly sliced
- 2 tbsp cornstarch
- 2 tbsp grated ginger
- 4 cups broccoli florets
- 6 cloves garlic, minced
Instructions
- Prep the Beef: Slice beef thinly against the grain and season with black pepper.
- Sear the Beef: Heat sesame oil in a skillet over medium-high heat. Sear beef slices for 2-3 minutes until browned. Transfer to the slow cooker.
- Mix the Sauce: In a bowl, whisk together soy sauce, beef broth, brown sugar, minced garlic, and grated ginger until smooth.
- Pour Over Beef: Pour the sauce mixture over the beef in the slow cooker, ensuring even coating.
- Cook on Low: Cover and cook on low for 6-8 hours, until beef is tender.
- Prepare Cornstarch: Mix cornstarch with 2 tbsp water to create a slurry; set aside.
- Add Broccoli: Stir in broccoli florets during the last hour of cooking.
- Thicken the Sauce: Stir in the cornstarch slurry, cover, and cook on high for 15 minutes until thickened.
- Rest and Stir: Turn off the slow cooker and let the dish rest for 10 minutes, stirring gently.
- Serve and Enjoy: Spoon over rice or noodles, and savor the flavorful beef and broccoli!
Notes
- Thinly slice beef for quicker tenderizing; freeze slightly for easier cutting.
- Add broccoli late to retain crunch; avoid overcooking.
- Adjust soy sauce or sugar to balance flavors to your taste.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 363Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 104mgSodium 733mgCarbohydrates 15gFiber 3gSugar 7gProtein 34g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Sirloin (2 lbs): Thinly sliced against the grain; flank steak or chuck works too.
- Broccoli Florets (4 cups): Fresh or frozen, cut into bite-sized pieces for even cooking.
- Soy Sauce (½ cup): Low-sodium prevents over-saltiness; tamari for gluten-free.
- Beef Broth (1 cup): Low-sodium keeps the dish balanced; enhances beef flavor.
- Garlic (6 cloves): Fresh minced garlic adds robust, aromatic warmth.
- Ginger (2 tbsp, grated): Fresh grated ginger brings zesty warmth.
- Brown Sugar (¼ cup): Provides a touch of sweetness to balance the soy.
- Cornstarch (2 tbsp): Thickens the sauce; dissolve in water before adding.
- Sesame Oil (1 tbsp): Adds nutty flavor; use for searing or finishing.
- Black Pepper (½ tsp): Enhances flavors; adjust to taste.
Variations and Substitutions
- Meat Swap: Use flank steak, skirt steak, or chicken thighs; adjust cooking time.
- Soy Sauce Alternatives: Substitute with coconut aminos for a soy-free version.
- Sweetener Swap: Replace brown sugar with honey or maple syrup.
- Veggie Options: Add bell peppers, snap peas, or carrots for variety.
- Broth Swap: Use vegetable broth or water with extra seasoning for a lighter taste.
- Spicy Kick: Add red pepper flakes or sriracha for heat.
- Gluten-Free: Ensure soy sauce and broth are certified gluten-free.
- Low-Carb: Omit sugar and serve with cauliflower rice instead of regular rice.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or microwave, stirring to blend sauce.
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