Slow Cooker Beef and Broccoli
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Super easy Slow Cooker Beef and Broccoli! The sweet/savory/garlicky sauce is AMAZING, not to mention so much better tasting and healthier than takeout.
If you love Slow Cooker Broccoli Beef, you’ve gotta try my NEW INSTANT POT BROCCOLI BEEF, as well as my popular Shredded Chicken Tacos, Slow Cooker Beef Stroganoff, and Instant Pot Beef Bourguignon.
Why This Recipe Works
Better than takeout — This is the best broccoli beef I’ve ever had, and that statement includes every broccoli beef recipe I’ve ever tasted — all of which were ordered from a restaurant. This is my way of telling you that this broccoli beef is quite literally better than takeout. I know bloggers say that a lot. But today, it just has to be said. One taste and you’ll agree with me.
Crowd-pleaser — Even though I think this is the best slow cooker beef and broccoli recipe, ever, I knew that not everyone may think that. Luckily for me, though, everyone did, indeed love it. My grandparents (and Pops!) went on and on and onnnnnn about how much they loved it.
Easy — You pretty much just put almost every ingredient for the slow cooker beef and broccoli into the slow cooker and let it do its thing…then make a slurry at the end to thicken it, steam the broccoli, add it together and voila!
Healthier — This beef and broccoli in the crockpot has no fake ingredients, no preservatives, and just a little bit of oil. So much healthier than what you would get from take out.
Ingredients
- Flank steak — Flank steak is my choice in this crockpot beef and broccoli recipe because it is a cut of beef that needs to cook for a long time any way to make it tender. Other cuts of steak may become overcooked and chewy.
- Beef broth — I prefer beef broth to keep the flavor nice and beefy, but you can also substitute chicken broth.
- Low sodium soy sauce — Use low sodium and then add more salt later, to taste if you prefer.
- Brown sugar — Use either light or dark brown sugar to give this dish just a bit of sweetness and to help the sauce come together.
- Sesame oil — Sesame oil has a bit of nuttiness you’ll enjoy in this dish.
- Red chili flakes — While chili flakes are optional, I do like to add just a bit of heat this way.
- Broccoli florets — Florets will cook much quicker in the microwave. You could also use a microwavable bag of frozen broccoli if you prefer.
- Cornstarch & Cold water — These two ingredients are stirred together at the end to make a slurry to thicken the sauce.
Here’s How You Make It
Not only is this delicious, it’s super easy to throw together in the slow cooker, go on about your day, and come back a few hours later to dig in.
- First, grease the inside of the slow cooker, then add the steak, broth, soy sauce, brown sugar, oil, garlic and chili flakes if you are using it. Add the lid and cook on high for 2-3 hours or low for 4-5 hours.
- Make a slurry from cornstarch and water right before you’re ready to serve this beef recipe. Then, add the slurry to the slow cooker and stir it into the sauce. Put the lid back on and let the sauce cook up and thicken for another 20-25 minutes.
- Now for the broccoli. While you’re waiting for the sauce to thicken, microwave your florets (or steam on the stovetop) and add the broccoli to the beef right before serving, mixing in well to coat the broccoli in the delicious sauce.
- Serve!
How to Customize this Dish
While this broccoli beef dish is great the way it is, there are plenty of ways to tweak it to your tastes:
- Add 1-2 teaspoons of red pepper flakes to the beef and sauce before setting the cooking time.
- For even more heat, top with Sriracha after plating the dish.
- Use a combination of broccoli and cauliflower for your vegetables. Or, add in more Asian veggies like snow peas, water chestnuts, or thick-cut carrots.
- For a super fast shortcut to cooking the vegetables, use frozen broccoli that cooks right in the bag. Follow the directions on the bag for best results.
- Purchase already-cut flank steak at your grocery store or ask the butcher. You might find it labeled “fajita steak” or something to that effect. You can just add that right into the slow cooker, no cutting required!
- If you are cutting your own flank steak, be sure to cut across the grain. This ensures the muscle fibers are cut as short as possible, thus making the meat as tender (i.e. not chewy) as possible.
- If you have trouble cutting your steak, you can freeze it first for up to an hour to make it easier to slice into.
- I like to garnish this with sliced green onions or cilantro. This gives the dish a little more bite at the end.
Expert Tips and Tricks
- This dish will keep in the fridge for up to 5 days and reheats well in the microwave.
- Occasionally I like to add sliced mushrooms to this dish as well. These are delicious but totally optional.
- I don’t recommend freezing this dish, unless you freeze it as it is cooked but only heat and add the broccoli when you’re ready to thaw and eat it.
FAQs
Chinese restaurants usually use a topside of beef. Something like flank steak, that’s low in fat and can be sliced easily. This ensures the beef cooks up nice and tender and just makes for the best stir-fries and other Asian beef dishes like this one.
You can also use skirt steak, hanger steak, or even brisket if that’s all you have/can find.
More Recipes to Try
- Slow Cooker Beef Roast – an effortless, melt-in-your-mouth classic guaranteed to become a permanent family dinner favorite.
- Slow Cooker Pulled Pork Tacos – the ultimate crowd-pleasing weeknight meal that will have everyone running back for seconds.
- Slow Cooker Cream Cheese Chicken Chili – a rich, cozy bowl of pure comfort that disappears faster than you can ladle it out.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Slow Cooker Beef and Broccoli
Ingredients
- 1 ½ pounds flank steak, thinly sliced and chopped into 2 inch pieces
- 1 cup beef broth
- ⅔ cup low sodium soy sauce
- ⅓ cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- ¼ teaspoon red chili flakes , (optional)
- 4 cups broccoli florets
- 2 tablespoons cornstarch
- 4 tablespoons cold water
Instructions
- Grease the inside of a slow cooker. Add steak, beef broth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.
- Minutes before serving, uncover the slow cooker. In a small bowl, whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
- Just before serving, place broccoli in a large tupperware, fill with 1/2 inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making it tonight! Can I use frozen broccoli instead of fresh?
Yep! Use the same amount!
I totally did!! I let it haw in the fridge because I bought it in the am, and was gunna be gone most the afternoon, so I set it n the fridge, and it thawed. Then I cooked it in a pot on the stove for a bit, and then added it to the crock pot. Its was delish!
Any thoughts on timing for adding the broccoli into the slow cooker and have them cook that way? Instead of the microwave? Thanks!
Hi Sydney, you’ll probably need to have the broccoli in the slow cooker for at least 45 minutes if you want to cook them from raw, but keep in mind that you might need to experiment with that time a bit. 🙂
Trying it today! Thanks so much!
My thought too! I want the broccoli to taste like the sauce, not a veggie. 😉
Made this last night and it is soooooo good and easy!! I did make one change, instead of using water with the cornstarch I used the remainder of the can of beef broth (I hate throwing it away). All I can say is Yummmmmm!!! Husband loved it too!
That’s a great idea! I used homemade broth using buillon so I had the exact amount I needed but that is a great idea!!
This looks amazing. I love fake out take out!! Now if I could just convince my kids to eat broccoli……
Can I use a skirt steak instead of a flank?
Yep!
This recipe looks awesome. However, I do not own a slow cooker. Can you suggest an alternative way of cooking?, PLEEEEEASE 😉
Hi! No problem, this can also be made on the stove! Just made the sauce in a large pan/skillet. Add beef and simmer for 15-20 minutes. Add the corn starch slurry and allow to thicken for about 5 minutes. Stir in cooked broccoli and serve!
This is one seriously gorgeous bowl of broccoli beef! That sauce…so velvety!
Oh my goodness, this looks amazing! The meat looks so tender and beef and broccoli with brown rice is one of my favorite dishes. Pinned!
That sauce!! What a perfect weeknight dinner.
Seriously though…. I could drink it!!
Seriously…. I could drink it!!! Um, could you please pass the pitcher of broccoli beef sauce??
Same! That’s always the first thing I tell people about this amazing recipe!
I love the very last picture of the closeup. Makes me want to dig right in! Pinned for later.
Thanks so much Jenna!!
Hi Tiffany! I’m trying this for the first time! I added the corn starch at the beginning by mistake! Should I add it again at the end like your recipe says??
Hi Christy, sorry for the delayed response! For future reference, you could check the consistency when the dish is almost done. If it is thick enough to coat the back of a spoon you’re okay. If not you could add the cornstarch slurry again.