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Better Than Takeout Crockpot Beef and Broccoli

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This better than takeout crockpot beef and broccoli has that same addictive quality as the original, but it’s made with ingredients you probably already have in your kitchen. No mystery oils, no MSG headaches, no wondering what’s actually in that brown sauce.

Ingredients

Scale
  • 2 pounds chuck roast, sliced thinly against the grain
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup beef broth, low-sodium
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 3 cups fresh broccoli florets
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon red pepper flakes (optional)
  • Cooked white rice, for serving
  • Sesame seeds and sliced green onions, for garnish

Instructions

  1. Slice the beef: Place your chuck roast in the freezer for 30 minutes. Slice it as thinly as possible against the grain—about 1/4-inch thick pieces.
  2. Make the sauce base: In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and beef broth.
  3. Layer in the crockpot: Place the sliced beef in the slow cooker and pour the sauce mixture over it. Toss everything together so each piece of beef gets coated.
  4. Cook low and slow: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. LOW is recommended for the most tender beef.
  5. Make the cornstarch slurry: About 30 minutes before serving, mix the cornstarch and cold water in a small bowl until smooth. Pour into the crockpot and stir gently. Let it cook uncovered for 15-20 minutes until the sauce thickens.
  6. Sauté the broccoli: While the sauce thickens, heat vegetable oil in a large skillet over medium-high heat. Add the broccoli florets and red pepper flakes if using. Cook for 3-4 minutes, stirring occasionally, until the broccoli is bright green and tender-crisp.
  7. Combine and serve: Add the sautéed broccoli to the crockpot and stir gently to combine. Let everything warm through for about 5 minutes. Serve immediately over steamed rice, garnished with sesame seeds and sliced green onions.

Notes

Don’t add the broccoli to the crockpot too early or it will become mushy. For best results, slice beef while slightly frozen. Let the beef rest in the sauce for about 10 minutes after cooking before adding the slurry for more flavorful meat. Taste the sauce before adding broccoli to adjust salt levels.

Nutrition

Keywords: crockpot beef and broccoli, slow cooker beef and broccoli, better than takeout beef and broccoli, easy weeknight dinner, Chinese takeout recipe

Find it online: https://recipebelle.com/better-than-takeout-crockpot-beef-and-broccoli-easy-weeknight-dinner/