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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!

Slow Cooker Mongolian Beef with Broccoli

373kcal
4.8 from 12 votes
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Prep 5 minutes
Cook 2 hours 25 minutes
Total 2 hours 30 minutes
Tender beef, broccoli and a succulent sauce make this 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!
Servings 6
Course Main Course
Cuisine Chinese

Ingredients

  • 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

Equipment

Instructions

  1. 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.
  2. 30 minutes before the cooking time expires 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.
  3. Serve beef and broccoli over rice, spooning sauce on top.

Nutrition

Serving1servingCalories373kcalCarbohydrates32.26gProtein38.06gFat10.3gSaturated Fat3.51gCholesterol90.72mgSodium1608.7mgPotassium994.72mgFiber2.82gSugar20.09gVitamin A616.35IUVitamin C82mgCalcium101.79mgIron4.03mg

Notes

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

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