Slow Cooker Beef & Broccoli
Tender strips of beef meld with broccoli in a rich, savory Asian sauce.
Servings: 4
Equipment
Ingredients
- 1 cup beef broth
- ⅓ cup low sodium soy sauce
- ¼ cup Swerve brown sugar or light brown sugar
- 3 cloves garlic minced
- 1 tablespoon fresh ginger
- 1 tablespoon sesame oil
- 1 ½ pounds beef chuck cut into thin strips across the grain
- 2 tablespoons cornstarch optional
- 2 tablespoons water
- 2 pounds fresh broccoli florets
- sesame seeds & green onions for garnish
Instructions
- Combine beef broth, soy sauce, Swerve, garlic, ginger, and sesame oil in a small bowl.
- Place beef strips into slow cooker crock. Pour sauce mixture over the beef.
- Cook on high for 2 hours or on low for 5 to 6 hours.
- In a small bowl, combine water and cornstarch* (if using). Stir into the slow cooker. Add the broccoli florets.
- Cover and cook on high for 30 minutes or until the broccoli is tender.
Notes
- Cook time is calculated using high slow cooker temp.
- *You might not need all the cornstarch slurry. Add it slowly to adjust the thickness of the sauce to your taste.
- Store leftovers in the refrigerator for up to four days, or in the freezer for up to four months in freezer-safe containers.
Nutrition
Calories: 451kcal | Carbohydrates: 32g | Protein: 42g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1202mg | Potassium: 1405mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1435IU | Vitamin C: 203mg | Calcium: 150mg | Iron: 6mg