Easy & Savory Slow Cooker Beef and Broccoli
This is the kind of dinner that makes the whole house smell amazing without you doing much at all. Toss everything in the slow cooker, walk away, and come back to tender slices of beef in a glossy, savory sauce. The broccoli stays crisp-tender, the sauce clings to every bite, and a bowl of steamed rice takes it over the top.
It’s comforting, family-friendly, and just as good for meal prep as it is for a busy weeknight. If you love takeout-style beef and broccoli, this cozy version is the set-it-and-forget-it way to get it.
What Makes This Special
This recipe keeps the spirit of your favorite beef and broccoli but adapts it for the slow cooker, so the beef becomes incredibly tender. The sauce leans savory with a touch of sweetness and a gentle kick of heat.
It’s a mostly hands-off process with simple ingredients you can find anywhere. Best of all, it’s flexible—use the cut of beef you have, switch up the veggies, and adjust the sweetness to your taste.
Shopping List
- Beef: 2 pounds flank steak or sirloin, thinly sliced against the grain
- Broccoli: 4 cups broccoli florets (fresh preferred; frozen works with adjustments)
- Soy sauce: 3/4 cup low-sodium
- Beef broth: 1 cup (low-sodium)
- Brown sugar: 1/3 cup (light)
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon fresh, grated (or 1 teaspoon ground ginger)
- Sesame oil: 1 tablespoon
- Rice vinegar: 1 tablespoon (or apple cider vinegar)
- Red pepper flakes: 1/2 teaspoon (optional, for mild heat)
- Cornstarch: 3 tablespoons (for thickening)
- Water: 3 tablespoons (to mix with cornstarch)
- Neutral oil: 1 tablespoon (if searing beef first; optional)
- Green onions: 2–3, sliced (for garnish)
- Sesame seeds: 1 teaspoon (optional garnish)
- Rice: Cooked white or brown rice, for serving
How To Make This Slow Cooker Beef And Broccoli
- Slice the beef thin. Use a sharp knife and cut against the grain into 1/4-inch slices. Tip: Partially freeze the beef for 20–30 minutes to make slicing easier.
- Optional sear for deeper flavor. Heat a skillet with a bit of oil and quickly brown the beef in batches, 1–2 minutes per side.
This step adds flavor but isn’t mandatory.
- Make the sauce. In a bowl, whisk soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil, rice vinegar, and red pepper flakes.
- Load the slow cooker. Add the beef and pour the sauce over it. Stir to coat evenly.
- Cook low and slow. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the beef is tender.
- Thicken the sauce. Stir cornstarch with water to make a slurry. Pour it into the slow cooker, stir, and cook on High for 15–20 minutes until the sauce is glossy and thicker.
- Add the broccoli. Stir in the broccoli florets, cover, and cook for 15–25 minutes on High until crisp-tender.
If using frozen broccoli, thaw and pat dry first; add for only 10–15 minutes to prevent mushiness.
- Taste and adjust. Taste the sauce. Add a splash more soy for salt, a pinch more sugar for balance, or a dash of vinegar for brightness.
- Serve. Spoon over hot rice and top with green onions and sesame seeds.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. The sauce thickens as it cools; loosen with a splash of water or broth when reheating.
For the best texture, reheat gently on the stove over medium-low heat until warmed through. You can freeze it for up to 2 months, but the broccoli will soften; if you plan to freeze, consider adding fresh broccoli after thawing and reheating.
Why This is Good for You
- Protein-rich: Lean cuts like flank or sirloin deliver plenty of protein without excessive fat.
- Veggie boost: Broccoli adds fiber, vitamin C, vitamin K, and antioxidants.
- Balanced sauce: Using low-sodium soy sauce and controlling the sugar keeps it flavorful without going overboard.
- Smart carbs: Pairing with brown rice or cauliflower rice balances the meal and keeps you full longer.
What Not to Do
- Don’t skip slicing against the grain. This is key to tender bites. With the grain leads to chewy strips.
- Don’t add broccoli at the start. It will overcook and turn mushy.
Add at the end for crisp-tender texture.
- Don’t overdo the sauce. The slow cooker traps moisture. Too much liquid waters down flavor.
- Don’t forget to thicken. Without the cornstarch slurry, the sauce won’t cling to the beef and broccoli.
- Don’t rely on high heat for too long. Cooking on High the entire time can toughen beef. Low heat gives better tenderness.
Recipe Variations
- Honey Garlic: Swap brown sugar for 1/4 cup honey.
Add an extra clove of garlic for sweetness and depth.
- Spicy Szechuan-Inspired: Add 1–2 teaspoons chili-garlic sauce or a spoonful of doubanjiang. Increase red pepper flakes to taste.
- Teriyaki Twist: Replace part of the soy sauce with teriyaki sauce and reduce the brown sugar slightly.
- Extra Veg: Toss in sliced bell peppers, snap peas, or carrots with the broccoli at the end.
- Gluten-Free: Use tamari instead of soy sauce and ensure your broth and cornstarch are certified gluten-free.
- Keto-Friendly: Use coconut aminos instead of soy, swap brown sugar for a brown sugar-style sweetener, and serve over cauliflower rice.
- Budget Cut: Use chuck roast. Cook on Low 6–7 hours until fork-tender before thickening and adding broccoli.
FAQ’s For Slow Cooker Beef And Broccoli
Wrapping Up
Slow Cooker Beef and Broccoli brings takeout comfort to your table with minimal effort.
It’s flavorful, flexible, and perfect for busy nights or easy meal prep. Keep the broccoli crisp, the sauce glossy, and the beef tender, and you’ve got a winner that tastes like you worked a lot harder than you did. Serve it hot over rice, sprinkle on some green onions, and enjoy a simple, satisfying dinner.
Other Slow Cooker Recipes You Might Like!
Click here for all Slow Cooker Recipes
- Best Crockpot Turkey Chili Recipe – Easy & Hearty!
- Slow Cooker Salsa Chicken
- Crockpot Honey Garlic Chicken: A Family Favorite
Slow Cooker Beef and Broccoli – Easy, Comforting, and Weeknight-Friendly
Equipment
- 1 slow cooker
- 1 medium bowl
Ingredients
- 2 pounds flank steak or sirloin, thinly sliced against the grain
- 4 cups Broccoli florets (fresh preferred; frozen works with adjustments)
- ¾ cup low-sodium soy sauce
- 1 cup Beef broth (low-sodium)
- ⅓ cup Brown sugar
- 4 cloves minced garlic
- 1 tbsp fresh grated ginger (or 1 teaspoon ground ginger)
- 1 tbsp Sesame oil
- 1 tbsp Rice vinegar (or apple cider vinegar)
- ½ tsp Red pepper flakes (optional, for mild heat)
- 3 tbsp Cornstarch (for thickening)
- 3 tbsp Water (to mix with cornstarch)
- 1 tbsp Neutral oil (if searing beef first; optional)
- 3 sliced Green onions (for garnish)
- 1 tsp Sesame seeds (optional garnish)
- Rice: Cooked white or brown rice, for serving
Instructions
- Slice the beef thin. Use a sharp knife and cut against the grain into 1/4-inch slices. Tip: Partially freeze the beef for 20–30 minutes to make slicing easier.2 pounds flank steak or sirloin, thinly sliced against the grain
- Optional sear for deeper flavor. Heat a skillet with a bit of oil and quickly brown the beef in batches, 1–2 minutes per side. This step adds flavor but isn’t mandatory.1 tbsp Neutral oil (if searing beef first; optional)
- Make the sauce. In a bowl, whisk soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil, rice vinegar, and red pepper flakes.¾ cup low-sodium soy sauce, 1 cup Beef broth (low-sodium), ⅓ cup Brown sugar, 4 cloves minced garlic, 1 tbsp fresh grated ginger (or 1 teaspoon ground ginger), 1 tbsp Sesame oil, 1 tbsp Rice vinegar (or apple cider vinegar), ½ tsp Red pepper flakes (optional, for mild heat)
- Load the slow cooker. Add the beef and pour the sauce over it. Stir to coat evenly.
- Cook low and slow. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the beef is tender.
- Thicken the sauce. Stir cornstarch with water to make a slurry. Pour it into the slow cooker, stir, and cook on High for 15–20 minutes until the sauce is glossy and thicker.3 tbsp Cornstarch (for thickening), 3 tbsp Water (to mix with cornstarch)
- Add the broccoli. Stir in the broccoli florets, cover, and cook for 15–25 minutes on High until crisp-tender. If using frozen broccoli, thaw and pat dry first; add for only 10–15 minutes to prevent mushiness.4 cups Broccoli florets (fresh preferred; frozen works with adjustments)
- Taste and adjust. Taste the sauce. Add a splash more soy for salt, a pinch more sugar for balance, or a dash of vinegar for brightness.
- Serve. Spoon over hot rice and top with green onions and sesame seeds.1 tsp Sesame seeds (optional garnish), Rice: Cooked white or brown rice, for serving, 3 sliced Green onions (for garnish)
