I got this recipe from a food blog consisting only of slow cooker recipes.
Slow Cooker Broccoli Beef
½ cup soy sauce
¼ cup white wine
¼ cup apple cider vinegar
2 tbsp brown sugar
4 tsp sesame oil
4 cloves garlic, minced
½ tsp crushed red pepper flakes
2 lbs. beef (I use ribeye)
2 bags frozen broccoli florets, thawed, or two heads fresh broccoli
Combine soy sauce, wine, vinegar, brown sugar, sesame oil, garlic, and red pepper flakes in slow cooker. Slice meat into thin strips and add to slow cooker. Toss to coat thoroughly.
Cook on low for 6 hours. An hour before serving, add broccoli. Cook for another hour or until broccoli is at desired tenderness.
Stir gingerly to coat broccoli. Serve over rice.
Makes 6 servings.
Super good! This is doubled from the original recipe, because it was so good that I was kicking myself for not doubling it the first time. We would have loved to have had leftovers for lunch the next day.
It's super easy too. I had the beef sliced up the night before and ready to go in the fridge. It only took me about 5 minutes to throw the rest of the ingredients in there before going to storytime at the library. The beef was almost done when we got back (2 hours later), but it gets really tender if you leave it in there all day. After 6 hours it was so tender it was practically falling apart. I like stir-fry, but everytime I have made it, the beef seems to get really tough on me. I don't know if I am using the wrong cut of beef or cooking it wrong, but this was way better than any stir-fry I have made.
A tip for you working people: if you are unable to add the broccoli an hour before serving, you can just steam it (in the microwave, or however you like), and add it to the beef right before serving. It won't have soaked up as much of the flavor, but it will still be good.
I will definitely be making this again.