Crockpot Beef And Broccoli
Ingredients
- 700 g 1½ lb flank steak or stewing beef, sliced thin
- 1 medium onion diced
- 2 cloves garlic minced
- 120 ml ½ cup beef stock
- 60 ml ¼ cup soy-free stir-fry style sauce or Worcestershire-based substitute
- 1 tablespoon brown sugar
- 1 tablespoon cornflour cornstarch
- 300 g 10–11 oz broccoli florets
Optional for serving:
- Cooked rice or noodles
- Sesame seeds
Instructions
- Add the sliced beef, diced onion, garlic, beef stock, sauce, and brown sugar to the slow cooker.
- Stir gently to combine.
- Cover and cook on low for 5–6 hours, until the beef is tender.
- In a small bowl, mix the cornflour with 2 tablespoons cold water to form a slurry.
- Stir the slurry into the slow cooker to thicken the sauce.
- Add the broccoli florets during the final 30 minutes of cooking. Cover and continue cooking until broccoli is tender but still vibrant.
- Taste and adjust seasoning if needed.
- Serve hot over rice or noodles.
Notes
Serving Suggestions
• Serve over steamed white rice
• Try with egg noodles
• Add red pepper flakes for heat
• Garnish with sesame seeds Storage Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months (freeze without rice).
Reheat: Warm gently on stovetop or microwave until heated through.
• Try with egg noodles
• Add red pepper flakes for heat
• Garnish with sesame seeds Storage Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months (freeze without rice).
Reheat: Warm gently on stovetop or microwave until heated through.