Before we finish our week of summer slow cooker recipes, I wanted to give you one more recipe to make this Sunday: Slow Cooker Beef and Broccoli.
This is a healthier version of a favorite takeout dinner, made with tender sirloin, broccoli, and a rich, flavorful sauce.
There’s no need to brown the beef first. Add everything to the slow cooker, let it cook, and finish it with broccoli and a simple cornstarch slurry to thicken the sauce.
This recipe is perfect for Sunday meal prep because it stores and reheats so well.
Cook a batch of brown rice, then portion the rice, beef, broccoli, and sauce into individual meal-prep containers. Refrigerate the bowls for up to five days and reheat them for quick lunches or dinners.
You can also freeze the finished meal-prep bowls for up to three months. They’re like homemade freezer meals, only much better.
Want to Cook It Later in the Week?
Assemble the beef and sauce ingredients in your slow cooker insert up to two days ahead. Leave out the broccoli and cornstarch slurry until cooking day.
Cook the beef on low for about five hours or on high for two to three hours. Add the slurry near the end to thicken the sauce, then stir in the cooked broccoli.
Serve it with:
Brown, jasmine, or white rice
Quinoa
Cauliflower rice
Extra steamed vegetables
For a gluten-free version, use tamari instead of traditional soy sauce.
Whether you cook it today or prep everything for later, this is an easy way to have a healthier, better-than-takeout meal ready for the week.
Owner, Reset & Flourish & Organize Yourself Skinny.
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