Ingredients
Scale
- 1.5 lbs Beef Flank Steak or Sirloin, thinly sliced against the grain
- 1 jar (15 oz) Premium Beef and Broccoli Sauce or Teriyaki Sauce
- 1 bag (12 oz) Frozen Broccoli Florets
Instructions
- Lightly spray the inside of your slow cooker with non-stick cooking spray to make cleanup even easier. Place your thinly sliced beef strips into the bottom of the slow cooker. Ensure the beef is spread out relatively evenly so the heat penetrates the meat consistently. Pour the entire jar of beef and broccoli sauce over the meat. Use a large spoon to toss the beef in the sauce until every piece is thoroughly coated.
- Cover the slow cooker with the lid. Set the temperature to “Low” and cook for 4 to 5 hours, or on “High” for 2 to 3 hours. About 30 minutes before the cooking time is finished, lift the lid and stir in the frozen broccoli florets. Putting the broccoli in at the end prevents it from becoming mushy and helps it maintain a vibrant green color. Replace the lid and continue cooking until the broccoli is heated through and tender-crisp.
- Once the timer goes off, give the mixture one final stir to incorporate the juices. Scoop a generous portion of the beef and broccoli over a bed of steamed white rice, brown rice, or even cauliflower rice for a low-carb option. Drizzle extra sauce from the pot over the top. Garnish with sesame seeds or sliced green onions if you want to feel fancy, and serve immediately while steaming hot.
- Cook Time: 4 hours 5 minutes