Recipe: Slow Cooker Beef & Vegetables
What if we told you this recipe was like your favorite beef dish from that Asian take-out spot down the street with a nutritious upgrade? It’s true! This slow-cooker meal combines lean beef with a variety of vegetables for a delicious medley that’s as easy as it is nutrient-dense. Plus, because customization is our thing, we’ve offered swaps to ensure you can create the version that best suits your needs and preferences.
Slow-Cooker Beef & Vegetables
- 1 1/2 lb sirloin steak, sliced thinly or into strips
- 1 C low-sodium beef broth
- 1/2 C low-sodium soy sauce
- 1/2 C brown sugar (1/3 C if you prefer more savory and spice)
- 3 Tbsp sesame oil
- 1 Tbsp Sriracha
- 3 cloves garlic, minced (or 4-5 tsp minced garlic from a jar)
- 2 Tbsp cornstarch
- 3-4 C broccoli florets
- 1 1/2 C carrot chips
- Sesame seeds or everything bagel seasoning for garnish, to taste
- Green onions, for garnish, to taste
- Place steak strips in large slow cooker. Add beef broth, soy sauce, brown sugar, sesame oil, sriracha, and garlic. Stir to combine.
- Cover. Cook on low until beef is tender and cooked through, about 4 hours.
- When steak is tender, spoon 3-4 Tbsp of slow-cooker juices into small bowl. Replace cooker cover.
- To same small bowl, slowly add cornstarch while whisking to combine. Pour mixture into slow cooker and toss with beef until combined. Add vegetables. Replace cooker cover. Cook 20 minutes.
- If serving with rice or noodles, prepare as packaging instructs while vegetables cook.
- Serve warm, atop starch of choice, garnished with sesame seeds or everything bagel seasoning and green onions.
TIP: More colors = more nutrients! Add another vegetable, or try rainbow-colored carrots for additional nutrient diversity.
- For the carrot chips: sliced or baby carrots
- For the Sriracha: ketchup
- For the corn starch: potato starch, arrowroot starch, or 4 Tbsp flour
- For the soy sauce: gluten-free Tamari or Braggs liquid aminos