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.
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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.
I know this is going to be a silly question for most of you, but I am a beginner and I won’t know until I ask.
If I would like to double the meat, do I double everything else in the recipe too?
When you stop laughing, please respond. 🙂
I made this tonight and I have to agree that this is the best broccoli and beef dish I’ve ever tasted. Especially delicious served over brown rice! Thanks for sharing this great recipe, I’ll definitely be adding it to our monthly menus!
Love this recipe! i am all about convenience, so i threw everything in the crockpot and it came out great! I did 6 hours on low because my pot only does even numbers. I personally like the broccoli a little overcooked for this dish, but if you want it bright and crisp, add it at the end as the recipe suggests. Great for any pot luck event!!
I believe you that this sauce recipe is tastier than take out, but how is it healthier? Thanks!
I spent a week looking at your website and drooling, then I had no choice – I bought a slow cooker. I made this broccoli beef first and YUM! Thanks! Loved it! Now I have your chicken Marsala cooking and… it smells wonderful!
I made this last month and the whole family loved it! It was an absolute hit. I’m going to try it with chicken tonight since that is what I have on hand. Thanks for sharing!
I can’t wait to try this! Just wondering if you have ever tried adding the broccoli right after the corn starch/water mixture and then letting it all cook together for the remaining 20-25 min? I feel like that could work!
Laura- That’s what I do each time I make this (which has been about 5 times now.) I add broccoli, peppers, and onions along with the cornstarch, and it’s the perfect amount of cooking time!!
Hi this looks beautiful. Do I brown the meat first
Have you ever tried to freeze a portion of this recipe? I make crockpot recipes on Sundays for my lunch the entire following week but sometimes the recipes are way more than I need for one person and I hate wasting food. I’m just coming across this on Pinterest and am so excited to try it!
Hi Tiffany: I just found your blog. Your recipes look amazing. I have a few questions. What size is your crock pot? There is just my husband and myself and I was trying to figure out what size I would need, if I got the 2 qt, would all of these ing. fit in and cook properly. Would I need to cut the recipes in half? Thank you for your help.
Hi Cindy,
I generally use a 6 quart slow cooker. If you wanted to use a 2 quart I would recommend cutting the recipe in half. Be sure to cut the time in half as well. 🙂