Disclosure: Some of the links in this post are affiliate links. If you make a purchase through these links, I receive a bit of a commission at no additional charge to you.
One of my husband’s favorite Asian-inspired dishes is beef and broccoli, and it’s one that he chooses fairly often when we go out to eat. So of course, I had to figure out a way to recreate it at home. And since we like easy recipes, I figured out how to adapt it for both the crockpot and the instant pot.
I’ll admit that I’m still fairly new to learning how to cook Asian flavors, but it’s one of my favorites, so I’m trying to experiment and learn how to make the things I enjoy when we go out to eat. Because recreating those delicious meals is definitely a more frugal option, and it’s a lot easier to do date night at home after the kids are in bed!
Most of the kids do enjoy this recipe, so I still make it for a family meal regularly as well.
Beef and Broccoli
- 1 to 1-1/2 lbs. stew beef, cut into pieces
- 1 cup beef broth (or use this gluten free substitute)
- 3 carrots, chopped (optional)
- 1/2 cup gluten free soy sauce
- 1/3 cup brown sugar
- 2 garlic cloves, minced (or substitute 1/2 tsp. garlic powder)
- 2 Tbsp. cornstarch + 2 Tbsp. water
- 12 oz. frozen broccoli florets
Place beef and carrots in crockpot. Mix broth, soy sauce, brown sugar, and garlic together and pour over beef. Cook on low for 5-6 hours. Mix together cornstarch and water and add to crockpot, along with broccoli. Cook on high for 30 minutes.
Instant Pot Directions:
Place beef and carrots in instant pot. Mix broth, soy sauce, brown sugar, and garlic together and pour over beef. Cook on manual for 5 minutes, followed by a quick pressure release. Turn on sauté function. Mix together cornstarch and water and add to instant pot, along with broccoli. Cook for 3-4 minutes on sauté, until sauce has thickened and broccoli is cooked.
So there you have it. An easy, delicious meal the whole family will love!