Hamdi Saidani This Pioneer Woman Beef and Broccoli is a tender and easy recipe, which is made with thinly sliced sirloin and a savory soy sauce glaze. It’s the perfect slow cooker meal, ready in about 7 hours and 45 minutes.
Pioneer Woman Beef and Broccoli Recipe Ingredients
- 1 1/2 lb. thinly sliced sirloin or round steak (about 1/4-inch-thick pieces)
- 1/2 cup soy sauce
- 1/3 cup packed light brown sugar
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. rice vinegar
- 1 tsp. grated fresh ginger
- 1 garlic clove, grated
- 1/4 tsp. black pepper
- 1 Tbsp. cornstarch
- 1 (12-ounce) package broccoli florets, halved if large (about 4 cups)
- Cooked white rice, for serving
- Sliced scallions, toasted sesame seeds and/or sriracha, for topping
How To Make Pioneer Woman Beef and Broccoli
- Combine Ingredients in Slow Cooker: In the insert of a 6- to 8-quart slow cooker, combine the sliced steak, soy sauce, brown sugar, sesame oil, 1 teaspoon of the rice vinegar, ginger, garlic, and pepper. Toss everything together well to ensure the beef is coated and the sugar begins to dissolve.
- Slow Cook the Beef: Cover the slow cooker and cook on the Low setting for 7 hours, until the beef is tender.
- Prepare the Slurry: In a small bowl, whisk the cornstarch with 1 tablespoon of cold water until it forms a smooth slurry with no lumps.
- Add Broccoli and Thicken: Uncover the slow cooker and stir the beef to break up any large clumps. Stir in the cornstarch slurry, then add the broccoli florets.
- Final Cook: Cover the slow cooker again and cook on Low for an additional 30 minutes, or until the broccoli is crisp-tender.
- Finish and Serve: Uncover the slow cooker and let the beef and broccoli stand for about 5 minutes to allow the sauce to thicken. Stir in the remaining 2 teaspoons of rice vinegar. Serve hot over cooked white rice, topped with sliced scallions, sesame seeds, and sriracha, if desired.
Recipe Tips
- How do I slice the beef thinly? For the easiest, thinnest slices, place the steak in the freezer for 20-30 minutes before cutting. This firms up the meat, allowing you to get clean, paper-thin slices.
- Can I use frozen broccoli? Yes, you can use frozen broccoli florets. There is no need to thaw them first; just add them directly to the slow cooker. You may need to add 5-10 minutes to the final cooking time.
- How can I make the sauce thicker? The cornstarch slurry will thicken the sauce. If you prefer an even thicker sauce, you can make a slurry with an additional tablespoon of cornstarch and water and stir it in during the last 15 minutes of cooking.
- Can I use low-sodium soy sauce? Absolutely. If you are watching your salt intake, low-sodium soy sauce is a great substitute. You may want to taste the sauce at the end and add a pinch of salt if needed.
What To Serve With Beef and Broccoli
This classic dish is a complete meal when served over rice, but it also pairs well with:
- Steamed or fried rice
- Lo mein or other Asian-style noodles
- A side of steamed edamame or egg rolls
How To Store Beef and Broccoli
Store: Place leftovers in an airtight container and store in the refrigerator for up to 4 days. Reheat: Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. The broccoli will be softer upon reheating.
Beef and Broccoli Nutrition Facts
- Calories: ~450 kcal per serving
- Protein: 35g
- Fat: 20g
- Carbohydrates: 30g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best cut of beef for this recipe?
Sirloin, flank steak, or top round steak are all excellent choices. They are lean cuts that become very tender after slow cooking and are easy to slice thinly.
Can I make this on the stovetop?
Yes. For a stovetop version, marinate the beef for at least 30 minutes. Sear the beef in a hot wok or skillet, then remove it. Stir-fry the broccoli, then add the marinade to the pan to create the sauce. Thicken with the cornstarch slurry, then return the beef to the pan and toss to combine.
Can I add other vegetables?
Of course. Sliced carrots, bell peppers, or snap peas would be a great addition. Add heartier vegetables like carrots with the beef, and more tender vegetables like bell peppers with the broccoli.
Try More Pioneer Woman Recipes:
- Pioneer Woman Beef Stroganoff Recipe
- Pioneer Woman Beef Enchiladas Recipe
- Pioneer Woman Beef Burgundy Recipe
Pioneer Woman Beef and Broccoli Recipe
Description
An incredibly easy slow cooker recipe that creates melt-in-your-mouth tender beef and crisp broccoli in a rich, savory, and slightly sweet sauce.
Ingredients
Instructions
- Combine the steak, soy sauce, brown sugar, sesame oil, 1 tsp. vinegar, ginger, garlic, and pepper in a slow cooker.
- Cover and cook on Low for 7 hours.
- Whisk cornstarch with 1 Tbsp. water to make a slurry.
- Stir the slurry and the broccoli into the slow cooker.
- Cover and cook on Low for another 30 minutes, until broccoli is crisp-tender.
- Let stand for 5 minutes to thicken, stir in the remaining 2 tsp. vinegar, and serve over rice.
Notes
- u003cliu003ePartially freezing the steak for 20-30 minutes makes it much easier to slice thinly.u003c/liu003eu003cliu003eDo not add the broccoli until the end of the cooking time to ensure it stays crisp-tender and doesn’t get mushy.u003c/liu003eu003cliu003eFor a spicier dish, add a few dashes of sriracha at the end.u003c/liu003eu003cliu003eThis is a perfect u0022dump-and-gou0022 meal for a busy day.u003c/liu003e
