Slow Cooker Beef and Broccoli - Easy, Comforting, and Weeknight-Friendly
Discover slow cooker beef and broccoli—tender beef, savory sauce, and bold flavor made easy. A high-impact, weeknight-friendly recipe worth trying!
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)
