Beef & Broccoli Variations
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In the world of Chinese-American classics, you can’t beat beef and broccoli. Because I turn to this weeknight staple so often, I'm always searching for new ways to make it at home. My new favorite way to make this dish a set-it-and-forget-it meal? Using my slow-cooker. In this easy, hands-off version, we’re cooking thinly-sliced steak low and slow in a rich broth until it’s fall-apart delicious, and then throwing in the broccoli near the end so it cooks just long enough to become tender. After that, all you need is a pot of rice, and dinner is served!
What People Are Saying:
"I cannot believe how good this recipe is! The beef is so tender, the flavours are perfect. Add the jasmine rice and it's amazing. I added the broccoli at the very end and let it steam for about 10 minutes. My god! I cannot wait to make this again." -ccherneskeyyxe
As this is a slow-cooker recipe, much of the total cook time is passive, meaning you’ll have plenty of time to cross items off your to-do list while the steak cooks. That being said, your first step will be to add the sirloin into the slow-cooker and cover it in the sauce mixture of beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions. Give this mixture a mix to incorporate everything together.
Then replace the lid to the slow-cooker and set it to cook on low for about 3 ½ to 4 hours, until the beef is tender and cooked through.
Once the beef has cooked, spoon out a few tablespoons of the aromatic broth into a bowl and whisk in the cornstarch until there are no clumps and the cornstarch is completely dissolved. Then pour this slurry back into the slow-cooker and stir the beef and broth mixture until completely combined. Add in your broccoli florets, replace the slow-cooker lid, and cook for another 20 minutes until the broccoli is cooked through and tender and the sauce has thickened considerably.
Dish the beef and broccoli out into individual bowls on top of cooked jasmine rice, and top to serve with sesame seeds and fresh green onions.
The full list of ingredients and instructions can be found in the recipe below.
Any leftover slow-cooker beef and broccoli will last for 3 to 4 days in the refrigerator when stored properly in an airtight container.
sirloin steak, thinly sliced
low-sodium beef broth
low-sodium soy sauce
brown sugar
sesame oil
sriracha
cloves garlic, minced
green onions, thinly sliced, plus more for garnish
cornstarch
1"-long broccoli florets
Sesame seeds, for garnish
Cooked jasmine rice, for serving
Let us know what you think in the comments down below!
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