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Crockpot Beef and Broccoli with Rice

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Tender, slow-cooked beef and crisp broccoli in a rich, savory sauce served over fluffy rice. This easy, set-it-and-forget-it dinner is better than takeout and perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds flank steak or sirloin, sliced thin against the grain
  • ¼ cup low-sodium soy sauce
  • ¼ cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ½ cup low-sodium beef broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 tablespoons vegetable oil, for searing
  • 3 cups broccoli florets, fresh
  • 2 cups jasmine or long-grain white rice
  • 3 cups water or chicken broth
  • 1 tablespoon butter or olive oil (optional)
  • Sesame seeds, toasted (for garnish)
  • Sliced green onions (for garnish)
  • Sriracha or chili flakes (optional, for heat)

Instructions

  1. Slice the beef: Place flank steak in the freezer for 15 minutes to firm up. Slice against the grain into thin strips, about ¼-inch thick. Pat dry with paper towels.
  2. Sear the beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Working in batches, add beef in a single layer and cook undisturbed for 2 minutes until deeply browned. Flip and cook 1 minute more. Transfer to slow cooker. Repeat with remaining beef.
  3. Make the sauce: In a mixing bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, beef broth, oyster sauce, and sesame oil. Pour over beef in slow cooker and stir gently to coat.
  4. Slow cook: Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until beef is fork-tender.
  5. Cook the rice: About 30 minutes before beef is done, rinse rice under cold water until water runs clear. Combine rice, water or broth, and butter (if using) in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  6. Add the broccoli: About 20 minutes before serving, add broccoli florets to the slow cooker. Gently stir into sauce. Cover and cook on HIGH for 15 to 20 minutes, until bright green and tender-crisp.
  7. Thicken the sauce: In a small bowl, mix cornstarch and water into a slurry. Remove lid from slow cooker and stir in slurry. Cook uncovered for about 5 minutes, stirring occasionally, until sauce thickens to a glossy consistency.
  8. Serve and garnish: Spoon rice into bowls, top with beef and broccoli, and ladle extra sauce over everything. Sprinkle with sesame seeds and green onions. Add sriracha or chili flakes if desired.

Notes

For best results, slice beef against the grain and sear before slow cooking. Add broccoli at the end to keep it crisp. Thicken sauce with cornstarch slurry at the end. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months. The sauce gets even better the next day.

Nutrition

Keywords: crockpot beef and broccoli, slow cooker beef and broccoli, beef and broccoli with rice, easy dinner recipe, weeknight dinner, comfort food, Asian-inspired

Find it online: https://ovenmila.com/crockpot-beef-and-broccoli-with-rice-easy-dinner-recipe/