Crockpot Beef And Broccoli Easy Healthy Wellplated Com

Beef and broccoli is standard-issue fare on just about any Asian takeout menu (ditto for Beef Lo Mein and General Tso Chicken), but the flavor of this recipe is anything but basic.

The beef is tender.The sauce is rich and savory.The broccoli, which benefits from a low and slow “bath” in the sauce, is exceptionally appealing.

A true “dump and go” crockpot meal (like my favorite Crock Pot Pepper Steak), 100% of the cooking for this slow cooker beef stir fry recipe happens right in the crockpot. No pre-browning of the meat on the stove or separate sauce reduction is necessary, and the results are spectacular. Congrats! You’ve found the BEST healthy crockpot beef and broccoli recipe.

How to Make Crockpot Beef and Broccoli

Beef and broccoli might be a takeout tradition (as is Instant Pot Teriyaki Chicken), but it’s one of the easiest and most budget-friendly stir-fry dishes you can make at home. For this healthy crockpot beef and broccoli, here’s what you’ll need.

The Ingredients

Beef. I opted to make the slow cooker beef and broccoli with flank steak. It’s ultra-tender when thinly sliced across the grain (like in these Flank Steak Tacos). The size and texture of the pieces naturally lend themselves well to stir fry-style dishes.

Broccoli. For the best texture, use fresh versus frozen broccoli (save the frozen for Roasted Frozen Broccoli). Short on time or feeling extra lazy? Pick up prechopped broccoli florets.

Oyster Sauce. Think of oyster sauce as ketchup’s Asian cousin. It provides instant flavor and helps thicken the sauce. You can find it in the Asian section of your grocery store (it’s also key to this Pork Fried Rice).

Honey. Most beef and broccoli recipes you’ll find call for adding copious amounts of sugar. Because I wanted to make this a healthy slow cooker beef and broccoli recipe without sugar, I replaced it with a lesser amount of all-natural honey instead. (It’s also my secret trick to this healthy Teriyaki Chicken Casserole too.)Garlic + Red Pepper Flakes. To keep everyone awake.Soy Sauce. Its salty umami flavor is core to this recipe’s balance and all-around detectability.

The Directions

Storage Tips

To Store. Keep leftovers in the refrigerator for up to 4 days.To Reheat. Warm gently in the microwave or on the stovetop with a splash of beef broth or water to keep it from drying out.To Freeze. Store in an airtight container for up to 2 months in the freezer. Defrost overnight in the refrigerator before warming.

Recommended Tools to Make this Recipe

Slow Cooker. Because timing matters a lot in this recipe, a programmable crockpot with a timer will be your best friend for success.Non-Slip Cutting Board. A handy tool no kitchen should be without.

Crockpot beef and broccoli is the weeknight dinner hero we never knew we needed. Unlike a stew (this Crock Pot Beef Stew, for example), I would not recommend making crockpot beef and broccoli with stew meat (like chuck roast).

Chuck roast is fattier and fairs best when it is browned first, then cooked for an extended period of time.

For best results, wait to add the broccoli until the last 30 minutes of cooking. This will guarantee that your broccoli is crisp-tender.Add it too early, and you may be left with mushy, watery broccoli instead (no thank you).

No extra steps! The broccoli goes into the crockpot at the same time as the cornstarch slurry for the sauce (see above). Since you’ll be popping back over to the slow cooker anyway, simply handle both at the same time. If you have a programmable slow cooker that switches to keep warm, this might be an option, but the best choice is to be able to check it right away at the 1 1/2 hour mark.