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.
I can’t even say how many times I’ve made this over the past several years. This is better than take out from any Chinese place. Easy to do. I follow the recipe exactly. This is a recipe you will put into regular rotation.
This is my teenage son’s most requested meal. We have loved this recipe for years. Thanks so much for sharing.
Man, I feel him! Lol I crave Asian food all the time. Haha I’m happy to hear you’re able to get a lot out of this recipe 🙂
Made this one night on when my daughter was coming from out of state and I had to work. It was a big hit. Now every time she comes to town she ask me to make it. It is super easy and we all love it.
I came across your recipe from a freezer meal link, but there were no actual directions there. Think I’d be okay to keep the steak separate, keep the marinade in its own bag and frozen broccoli in another?
Yes, that should be fine 🙂
This is my “go to” recipe when I want to free up my afternoon and have a nice dinner for company or hubby and me with lots of left overs for freezing. I add small pkg of sliced portabella mushrooms when preparing the broccoli and prior to adding cornstarch.
I made this last week and it was delicious. I am going to double the recipe and add beef and chicken and some other veggies too. Should I double everything in the sauce recipe including the brown sugar?
Thank you! And I would actually make one and a half batches of the sauce. You want to be careful to not have too much liquid when doubling a slow cooker recipe. You can always add more if you end up needing more 🙂
4 cups of water in addition to the liquid already used?
This recipe calls for 4 tablespoons of water not cups. If you’d like visual help, there is a video of this recipe being made in this post, hope this helps 🙂
I’ve made this once a while ago and it was AMAZING. Then I made it last nights, swapping Splenda brown sugar for regular brown sugar, to help curb the glucose spikes. It’s still amazing, but a little sweet. That said, for the diabetics out there, the Splenda swap is a good choice but be sure to use the right equivalent amount or add something like vinegar (apple cider or rice wine) as well. I haven’t even finished my leftovers and I’m already thinking about making it again.
Love the flavor but my sauce was very runny. I thought it would be thicker. I followed the directions, used appropriate amount of cornstarch. Any ideas?
It is a bit runny (you can see it in the video attached to this post) but you can add another cornstarch slurry to thicken it more 🙂
We love this recipe! I want to make it later this week for a big family gathering but the host doesn’t have a crock pot. Do you have recommendations for a stovetop version?
I don’t have one at this time, sorry! Maybe you could bring yours or another family members? Or you can try it over the stove top. Keep in mind that you may need more liquid.