Skip the take out and save money with this easy, slow cooked, kid-friendly CrockPot Beef and Broccoli recipe.
We love Asian food, but take-out is really expensive. This take-out fake-out version of CrockPot Beef and Broccoli will only cost you around $5 to feed a family of 4! Talk about a budget-friendly meal and if you make some extra rice, the leftovers can be used to make a completely different meal for pennies!
I used a skirt steak to make dinner because it was the cheapest cut of meat that I could get. It cost about $3 for the cut of meat. If your local grocery store has a discount/marked down meat section, check that out. A lot of times, the thin cuts of meat go on sale, and are marked down to just a couple bucks. Take advantage of these sales, and throw the extras in your freezer for future meals. If you use it or freeze it right away you won’t have to worry about it spoiling and you can save money on meat!
Beef and Broccoli is a great meal to prepare ahead of time too. Cook up the beef and then freeze it in a flat layer with the broccoli and sauce. I wish that the pictures of this beef and broccoli really did the recipe justice. It was so dark in here with the bad weather when I took these pictures, so they are a little dark. But don’t let the pictures fool you. Anthony ate thirds, and DJ finished up the rest! I liked just how easy it was to make. The most effort on my half was making rice when it was time to eat.
1, 1 lb skirt or flank steak, thinly sliced
3 cups broccoli florets (fresh or frozen)
2 cloves garlic, minced
1 bunch green onions, thinly sliced
1 cup Asian sesame & soy salad dressing
1/4 cup soy sauce
1/2 cup beef broth
2 tsp each; sesame seeds, ginger and garlic
1/4 cup brown sugar
1/2 cup flour
rice, for serving
Start by slicing your steak. Slice the beef on a bias to make the steak even more tender.
In the base of crockpot, combine broccoli jalapeno, green onions, garlic, Asian salad dressing, soy sauce, brown sugar, 1 tsp sesame seeds, 1 tsp ginger and 1 tsp garlic. Stir to combine.
In a large bowl, combine flour with 2 tsp salt, 1 tsp black pepper, 1 tsp ginger and 1 tsp garlic. Toss thinly sliced steak in flour to coat.
In a large pan over medium-high heat, cook steak in 2 tbsp oil until browned on each side. Remove from heat and place in base of crockpot. Add beef broth to pan and bring to a boil, scraping all the browned bits off of the bottom. Pour into crockpot.
Cook on low for 6 – 8 hours. Serve with rice.