• 2 pounds flank steak, thinly sliced, cut into 2-inch strips
  • 5 cups broccoli, cut into florets
  • 1 1/2 cups beef broth
  • 2/3 cup low-sodium soy sauce
  • 1/3 cup brown sugar
  • 1/4 cup cold water
  • 5 cloves garlic, minced
  • 2 tablespoons cornstarch
  • 2 tablespoons peanut oil
  • 3/4 teaspoon red pepper flakes, optional
  • Kosher salt and freshly ground pepper, to taste


  1. Lightly grease slow cooker with non-stick spray, then add steak strips, beef broth, soy sauce, brown sugar, garlic, peanut oil and red pepper flakes.
  2. Cover slow cooker and cook on high for 2 hours, or until steak is cooked through but still tender. (Or cook on low for 4-5 hours.)
  3. After 2 hours of cooking, whisk together cornstarch and water in a small bowl, then stir slurry into beef mixture. Stir in broccoli as well, then cover slow cooker and continue cooking for 20-25 minutes, or until broccoli is fork tender.
  4. Spoon beef and broccoli into bowls and serve hot. Enjoy!

Recipe adapted from Creme de la Crumb

Print Friendly