This Crockpot Beef and Broccoli is an easy, flavorful takeout-inspired meal made with tender flank steak, crisp broccoli, sweet carrots, and a savory garlic-ginger sauce. The slow cooker does most of the work, making this a great option for busy weeknights when you want a satisfying, high-protein dinner without spending much time in the kitchen!
8.2g protein per 100 cal
- Prep
- 15 mins
- Cook
- 5 hrs
- Total
- 5 hrs 15 mins
Ingredients
Instructions
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In a large bowl, toss the thinly sliced flank steak with the cornstarch until evenly coated. This helps thicken the sauce as it cooks.
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In the bottom of the crockpot, whisk together the soy sauce, water, brown sugar, sesame oil, minced garlic, and ginger until well combined.
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Add the coated beef to the crockpot and stir to coat it in the sauce.
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Cover and cook on low for 5 hours or on high for approximately 3 hours, until the beef is tender.
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During the last 30 minutes of cooking, add the grated carrots and broccoli florets. Stir to combine, cover, and continue cooking until the vegetables are tender but still have a little bite.
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Serve hot, garnished with sliced green onions if desired. Pair with cooked rice for a complete meal.
Tami’s notes
For a spicier version, add a pinch of red pepper flakes or a splash of sriracha to the sauce.
For the most tender beef, slice the flank steak thinly against the grain.
Add the broccoli and carrots toward the end of cooking to help prevent them from becoming too soft.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Serve over steamed rice to make the meal heartier. Keep in mind that rice is not included in the nutrition information below.
Nutrition
Per serving: Calories 452kcalProtein 37gCarbs 25gFat 17g
Nutrition is an estimate and will vary with the brands and amounts you use.
