The tangy,melt-in-your-mouth beef, tender broccoli and succulent sauce make this homemade Slow Cooker Mongolian Beef with Broccoli a family favorite. Serve over rice and you have a complete meal that tastes even better than take-out! Seriously!!
I just cannot keep my hands off my slow cooker! Maybe it’s how easy it is to use, maybe it’s the delicious smells that fill the house all day, but my love affair with this old ceramic, chipped lid, basic high/low setting machine is still going strong. I feel a little sorry for my new Instant Pot, sitting all shiny on the counter. You too are a slow cooker, but I am just not ready to give up the past yet.
Yes, you can see in the photo that I actually measured my cuts. But that’s just how I roll! Not really, but experience is a fine teacher. The first time I made this dish, not knowing better, I sliced the flank steak into super thin slices with random lengths. The meat slow cooked into the prettiest toothpick-sized meat strings you have ever seen…FAIL!
It does not get any easier than this folks. Just throw everything but the broccoli and cornstarch into the slow cooker and let it do it’s thing.
Before I walk away from the slow cooker, I get the broccoli out of the freezer and set it on the counter to thaw. Drain off any water from the thawed broccoli before adding to your beef mixture. When you have 30 minutes left on the cooking time, the cornstarch and broccoli are stirred into the pot.
My boys love this sauce to be extra thick, so here is my little trick. When the cook time is done, turn off the slow cooker. Take the lid off the pot and stir everything to release the steam to reduce the liquid which thickens the sauce. That’s a mouthful. Anyway, It’s a simple tip, but good to know if you are a beginner cook!
Here is the handy printable recipe. Enjoy!Print
The melt-in-your-mouth beef, tender broccoli and thick, succulent sauce make this homemade Slow Cooker Mongolian Beef with Broccoli a family favorite. Serve this amazing recipe over rice and you have a complete meal that tastes even better than take-out!
- 2 pounds flank steak, sliced into thin, 2 inch long pieces
- 1 cup low-sodium beef broth
- 1 cup low sodium soy sauce
- 1/2 cup brown sugar
- 1 TBSP sesame oil
- 2 TBSP minced garlic
- 1/2 tsp crushed red pepper flakes
- 6 cups frozen broccoli florets, thawed
- 3 TBSP cornstarch + 6 TBSP water
- Grease the inside of the slow cooker, or use a liner.
- Add steak, broth, soy sauce, brown sugar, sesame oil, garlic and red pepper flakes to the slow cooker. Cover and cook on high 2 – 3 hours or low 4 – 5 hours.
- 30 minutes before serving, in a small bowl mix the cornstarch and water. Whisk the cornstarch until dissolved. Add to the slow cooker and stir. Add the broccoli to the slow cooker and stir. Recover the slow cooker and cook an additional 25 – 30 minutes until the sauce has thickened and the broccoli is crisp-tender.
- Serve beef and broccoli over rice, spooning sauce on top.
Note – this recipe makes extra sauce to be drizzled over the rice.
Note – omit sesame oil for a lower fat content, use low-sodium beef broth to reduce sodium content
Keywords: beef,dinner,chinese,broccoli,soy sauce,slow cooker
If you enjoyed this recipe, you may also like Slow Cooker General Tso’s Chicken
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