Slow Cooker Mongolian Venison and Broccoli

Let your slow cooker do the heavy lifting in this ultra-satisfying Mongolian venison or beef and broccoli dish perfect for the cooler weather

I don’t know what it’s like where you are, but it is downright bleak here. On top of the dismal cloud cover that’s blanketing our skies, the days are just so short. It is dark when I go to work and it’s dark when I come home. This does not bode well for a food blogger who relies on natural light for photos. I covet my weekends when I can loaf on the couch and enjoy the natural light that filters into our home.

During the summer I often spend my lunch hour outside taking a walk either around our office complex or at a nearby park. Lately the crummy weather has had me eating my lunch in the office. I barely get outside to see the sun and cabin fever is starting to set in.

One day this week I opted to make the trek home for lunch. And while I was there, I prepped dinner for later that evening. This recipe spends only about 5 hours in the slow cooker, so prepping it at lunch was perfect. And the few minutes I had to enjoy on our couch with our dogs in the daylight made the day just a little sweeter. In fact, it was so nice I did it again the next day to take more photos of the finished dish.

I used thin sliced round roast of venison but this recipe can absolutely be made with beef. Because the meat is allowed ample time to break down in the slow cooker, a cheaper cut like sirloin or flank steak would be perfect.

It’s so easy to let the winter weather take it’s toll on my spirit but taking a little time in the middle of the day to slow down and prep a meal was just delightful. I so hope you’re finding ways to slow down and enjoy the day. If you have the time, go home at lunch and throw a meal in your slow cooker. Or fix yourself a sandwich and enjoy a little extra couch time.

Slow Cooker Mongolian Venison and Broccoli

  • 1 lb Venison or Beef Steak, thinly sliced (sirloin or flank Steak would work well here)
  • 1 Cup Beef Broth
  • 1/4 Cup Soy Sauce
  • 1 Tbsp Sesame Oil
  • 2 Tsp Minced Garlic
  • 1 Tsp Grated Ginger
  • 1/4 Cup Corn Starch
  • 1/2 Cup Water
  • 1 Bunch Broccoli, chopped
  • Rice, for serving

Combine the broth, soy sauce, sesame oil, garlic, and ginger in the base of your slow cooker. Add the venison or beef on top and cook on low heat for 5 hours. After 5 hours, whisk the corn starch and water together and add to the slow cooker, stirring to combine. Add the broccoli and cover. Continue to cook for 30 more minutes. Serve hot with rice and enjoy!