This Restaurant-Style Slow Cooker Beef and Broccoli offers tender beef and crisp broccoli in a savory soy-ginger sauce. Perfect for a hassle-free meal, it’s an easy recipe that replicates takeout flavors with minimal effort and cleanup.
Why You’ll Love This Recipe
This restaurant-style slow cooker beef and broccoli is a delicious, hands-off meal that brings the tender, flavorful beef and crisp broccoli of your favorite takeout dish right to your kitchen, infused with a savory soy-ginger sauce. Ideal for busy schedules or family dinners, it’s versatile—serve over rice or noodles—and perfect for meal prep. The slow cooker’s simplicity delivers a restaurant-quality, nutrient-packed dish with rich Asian flair, making it a convenient and satisfying choice.
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 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.
Restaurant-Style Slow Cooker Beef and Broccoli
Tender beef and broccoli, restaurant-style, easy in the slow cooker.
Ingredients
- ½ cup low-sodium soy sauce
- ½ tsp black pepper
- 1 cup low-sodium beef broth
- 1 tbsp brown sugar
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 2 lbs beef sirloin, thinly sliced
- 2 tbsp cornstarch
- 4 cloves garlic, minced
- 4 cups broccoli florets
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 the sauce thickens.
- Rest and Stir: Turn off the slow cooker and let the dish rest for 10 minutes, stirring gently.
- Serve and Enjoy: Serve over rice or noodles, and savor this restaurant-style meal!
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 345Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 104mgSodium 732mgCarbohydrates 11gFiber 3gSugar 3gProtein 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 (4 cloves): Minced for aromatic warmth.
- Ginger (1 tbsp, grated): Fresh grated ginger brings zesty warmth.
- Brown Sugar (1 tbsp): 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 erythritol.
- 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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