Crockpot Beef and Broccoli with Jasmine Rice
A cozy and nutritious meal featuring tender beef, crisp broccoli, and fluffy jasmine rice, all cooked effortlessly in a crockpot.
Ingredients
For the beef and sauce
- 2 pounds Beef Chuck Roast Cut into thin strips
- 1/4 cup Low-Sodium Soy Sauce Adds umami depth
- 1 cup Beef Broth or Water Use broth for more flavor
- 2 tablespoons Brown Sugar Balances the sauce flavors
- 3 cloves Garlic Minced for flavor
- 1 tablespoon Fresh Ginger Grated for warmth
- 1 tablespoon Cornstarch For thickening the sauce
- 1 pinch Salt Enhances overall flavors
For the vegetables
- 4 cups Broccoli Florets Fresh or frozen
For the rice
- 1.5 cups Jasmine Rice For serving
Instructions
Preparation
- Slice the beef chuck roast into thin strips.
- Mince the garlic and grate the ginger.
- In a bowl, combine soy sauce, beef broth, brown sugar, minced garlic, and grated ginger. Mix well.
- Coat the bottom of the crockpot with this sauce mixture.
- Add the sliced beef to the crockpot and toss to coat with sauce.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- In a separate bowl, mix cornstarch with water to make a slurry.
- About 30 minutes before serving, prepare the broccoli and cut it into bite-sized pieces.
- Add the broccoli and cornstarch slurry to the crockpot, stirring to combine.
Serving
- Rinse the jasmine rice under cold water until clear.
- In a saucepan, combine rinsed rice, water, and a pinch of salt.
- Bring to a boil, then reduce to a simmer and cover; cook for about 15 minutes until rice is fluffy.
- Fluff the rice with a fork and spoon the beef and broccoli mixture over the top.
- Garnish with sesame seeds and sliced green onions if desired.
Notes
For extra flavor, sear the beef before placing in the crockpot. This recipe is adaptable; you can substitute beef with chicken or tofu. Ensure to taste and adjust seasoning before serving.