2 lbs sirloin steak, cut into cubes

¼ cup low-sodium soy sauce

¼ cup beef broth

2 tbsp Worcestershire sauce

3 garlic cloves, minced

1 tsp onion powder

½ tsp smoked paprika

¼ tsp black pepper

2 tbsp butter, cut into small pieces

Fresh parsley (optional, for garnish)

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Place the cubed sirloin steak into the crockpot.
In a small bowl, whisk together soy sauce, beef broth, Worcestershire sauce, minced garlic, onion powder, smoked paprika, and black pepper.
Pour the sauce over the steak, tossing gently to coat evenly.
Scatter the butter pieces on top.
Cover and cook on low for 4–5 hours, until the steak is tender and flavorful.
Stir gently to combine melted butter and sauce before serving.
Garnish with fresh parsley if desired. Serve hot over mashed potatoes, rice, or alone.

Add sliced mushrooms or bell peppers for extra veggies.

Substitute sirloin with flank or ribeye steak, adjusting cook time as needed.

Use balsamic vinegar or red wine instead of beef broth for richer flavor.

For heat, add crushed red pepper flakes.

Serve over cauliflower rice for a low-carb option.

Omit butter or use dairy-free substitute for dairy-free version.