I put this slow cooker Beef and Broccoli in my top five because the glossy sauce and perfectly tender beef leave guests begging to know what I did differently.

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I am obsessed with this Crockpot Beef and Broccoli because the beef turns impossibly tender and the sauce tastes like the restaurant version but better. I love the snap of broccoli next to melt-in-your-mouth flank steak, thinly sliced against the grain, and that salty-sweet punch from low sodium soy sauce.

It’s stupidly satisfying on a weeknight when I want big flavor with zero drama. And the aroma when I open the lid?

Hits hard. No fluff, just serious, saucy comfort that I crave after a long day.

I make it again. And again.

Dinner saved, every messy weeknight without complaint ever.

Ingredients

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Flank steak: hearty protein, thin slices soak up the sauce nicely.
Broccoli florets: fresh crunch, bright green bite to balance richness.
Soy sauce: salty backbone, it’s what makes the sauce go.
Beef broth or water: adds depth or thins things out, no fuss.
Brown sugar: caramel sweetness, tames the salty soy notes.
Cornstarch: thickens the sauce so it clings to everything.
Cornstarch slurry: quick thickener, no lumps if you mix it cold.
Cold water: just the carrier for that slurry magic.
Garlic cloves: punchy aroma, it wakes the whole dish up.
Fresh ginger: bright, slightly spicy lift that cuts through richness.
Sesame oil: nutty finish, a little goes a long way.
Vegetable oil: for searing and keeping things from sticking.
Black pepper: subtle heat, keeps flavors from being flat.
Red pepper flakes: optional kick, spicy if you’re in the mood.
Green onions: fresh bite, adds color and light onion flavor.
Toasted sesame seeds: little crunch and nutty garnish, looks nice.

Ingredient Quantities

1 1/2 to 2 pounds flank steak, thinly sliced against the grain

4 cups broccoli florets (about 1 pound)

3/4 cup low sodium soy sauce

1/4 cup beef broth or water

1/4 cup packed brown sugar

3 tablespoons cornstarch, divided (2 tbsp for sauce, 1 tbsp for slurry)

3 tablespoons cold water for cornstarch slurry

3 garlic cloves, minced

1 tablespoon fresh ginger, minced or grated

1 tablespoon sesame oil

1 tablespoon vegetable oil

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes, optional if you like a kick

2 to 3 green onions, sliced for garnish

1 teaspoon toasted sesame seeds, optional for garnish

How to Make this

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1. Slice 1 1/2 to 2 pounds flank steak thinly against the grain and pat pieces dry so they brown nicer.

2. In a bowl whisk 3/4 cup low sodium soy sauce, 1/4 cup beef broth or water, 1/4 cup packed brown sugar, 2 tablespoons of the cornstarch, 3 minced garlic cloves, 1 tablespoon minced or grated fresh ginger, 1 tablespoon sesame oil, 1/4 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if you want heat.

3. Heat 1 tablespoon vegetable oil in a skillet over medium high and quickly brown the steak in batches, just 1 to 2 minutes per side to get some color; this step is optional but it adds flavor.

4. Put the browned steak into the crockpot, pour the sauce over the meat, cover and cook on LOW for about 2 1/2 to 3 1/2 hours or on HIGH for 1 1/2 to 2 1/2 hours until beef is tender; thin slices cook faster so check earlier.

5. While the beef cooks, cut about 4 cups broccoli florets and set aside.

6. About 15 to 20 minutes before serving, steam or add the broccoli to the crockpot on top of the beef so it cooks but stays bright and crisp tender.

7. In a small bowl mix 1 tablespoon cornstarch with 3 tablespoons cold water to make a slurry and whisk until smooth.

8. Pour the slurry into the crockpot, stir gently, cover and let it cook another 5 to 10 minutes until sauce thickens slightly.

9. Taste and adjust sweetness or saltiness if needed; if it needs thicker sauce, remove lid and simmer on HIGH for a few minutes with lid off.

10. Serve over rice or noodles, garnish with 2 to 3 sliced green onions and 1 teaspoon toasted sesame seeds if you like, and enjoy your weeknight winner.

Equipment Needed

1. Sharp chef knife
2. Cutting board
3. Large mixing bowl with whisk or fork
4. Measuring cups and spoons
5. Skillet or frying pan (for optional browning)
6. Crockpot or slow cooker
7. Small bowl and spoon for cornstarch slurry
8. Tongs or slotted spoon for transferring meat and stirring

FAQ

Q: Can I use a different cut of beef?

A: Yes. Skirt, sirloin, or a thinly sliced chuck roast will work. Just slice against the grain so it stays tender. If the cut is thicker, you might need to cook an extra 30 minutes on low.

Q: How do I keep the broccoli from getting mushy?

A: Add the broccoli in the last 30 to 45 minutes on low, or steam it separately and stir it in right before serving. That way it stays bright and crisp tender, not soggy.

Q: Can I make the sauce thicker or thinner?

A: Sure. For thicker sauce, whisk an extra tablespoon of cornstarch into cold water and stir it into the crockpot, then cook 10 to 15 minutes more. For thinner, use less cornstarch or add a splash more beef broth or water.

Q: Is there a faster way to cook this if I dont have time?

A: Yep. You can cook the beef in a hot skillet 5 to 8 minutes, make the sauce in the same pan, then toss with steamed broccoli. Not quite slow cooker vibes, but way quicker and still tasty.

Q: Can I freeze leftovers?

A: You can freeze the beef and sauce, but broccoli gets mushy when frozen. Freeze in airtight containers up to 3 months, then thaw in fridge overnight and reheat gently on the stove.

Q: Any tips to boost flavor?

A: Toast the sesame oil for a few seconds with garlic and ginger before adding to the sauce, add a splash of rice vinegar or a squeeze of lime for brightness, or stir in a little oyster sauce for more depth. Taste as you go, cause salt levels in soy sauce vary.

Crockpot Beef And Broccoli = Weeknight Winner Recipe Substitutions and Variations

Flank steak: skirt steak, sirloin tip or top round (slice thin against the grain), or thinly sliced chuck roast if you want cheaper but tender when cooked long.
Broccoli florets: broccolini or baby broccoli, frozen broccoli (thaw a bit first), or a mix of broccoli and snap peas for more crunch.
Low sodium soy sauce: tamari for gluten free, coconut aminos for lower sodium and sweeter flavor, or regular soy sauce but use less and cut added salt elsewhere.
Brown sugar: maple syrup or honey (use a little less), coconut sugar for a less refined option, or brown sugar substitute like date syrup if you want whole-food sweetness.

Pro Tips

1) Partially freeze the steak for 20 to 30 minutes before slicing, it firms up and you get much cleaner thin slices. Slice against the grain every time or the meat will be chewy.

2) Pat the meat dry and brown it quick in batches if you can. It only needs 1 to 2 minutes per side, but that little sear adds real depth to the sauce. Don’t overcrowd the pan or you’ll steam instead of brown.

3) Mix the cornstarch into the sauce first using the smaller amount, and save the 1 tablespoon for the slurry at the end. If you add all the cornstarch at the start the texture can get gummy after long slow cooking.

4) Add the broccoli right near the end, about 15 minutes before serving, so it stays bright and crisp tender. If you like it softer try 25 minutes, but most people prefer it with a bit of bite.

5) Taste and tweak at the end instead of guessing. If it’s too salty add a splash of water or a little extra brown sugar, if too sweet a squeeze of lemon or splash of rice vinegar balances it. If the sauce is thin remove the lid and simmer on high a few minutes to reduce.

Crockpot Beef And Broccoli = Weeknight Winner Recipe

Recipe by Sarah level

0.0 from 0 votes

I put this slow cooker Beef and Broccoli in my top five because the glossy sauce and perfectly tender beef leave guests begging to know what I did differently.

Servings

servings

Calories

582

kcal

Equipment: 1. Sharp chef knife
2. Cutting board
3. Large mixing bowl with whisk or fork
4. Measuring cups and spoons
5. Skillet or frying pan (for optional browning)
6. Crockpot or slow cooker
7. Small bowl and spoon for cornstarch slurry
8. Tongs or slotted spoon for transferring meat and stirring

Ingredients

1 1/2 to 2 pounds flank steak, thinly sliced against the grain
4 cups broccoli florets (about 1 pound)
3/4 cup low sodium soy sauce
1/4 cup beef broth or water
1/4 cup packed brown sugar
3 tablespoons cornstarch, divided (2 tbsp for sauce, 1 tbsp for slurry)
3 tablespoons cold water for cornstarch slurry
3 garlic cloves, minced
1 tablespoon fresh ginger, minced or grated
1 tablespoon sesame oil
1 tablespoon vegetable oil
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes, optional if you like a kick
2 to 3 green onions, sliced for garnish
1 teaspoon toasted sesame seeds, optional for garnish

Directions

Slice 1 1/2 to 2 pounds flank steak thinly against the grain and pat pieces dry so they brown nicer.
In a bowl whisk 3/4 cup low sodium soy sauce, 1/4 cup beef broth or water, 1/4 cup packed brown sugar, 2 tablespoons of the cornstarch, 3 minced garlic cloves, 1 tablespoon minced or grated fresh ginger, 1 tablespoon sesame oil, 1/4 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if you want heat.
Heat 1 tablespoon vegetable oil in a skillet over medium high and quickly brown the steak in batches, just 1 to 2 minutes per side to get some color; this step is optional but it adds flavor.
Put the browned steak into the crockpot, pour the sauce over the meat, cover and cook on LOW for about 2 1/2 to 3 1/2 hours or on HIGH for 1 1/2 to 2 1/2 hours until beef is tender; thin slices cook faster so check earlier.
While the beef cooks, cut about 4 cups broccoli florets and set aside.
About 15 to 20 minutes before serving, steam or add the broccoli to the crockpot on top of the beef so it cooks but stays bright and crisp tender.
In a small bowl mix 1 tablespoon cornstarch with 3 tablespoons cold water to make a slurry and whisk until smooth.
Pour the slurry into the crockpot, stir gently, cover and let it cook another 5 to 10 minutes until sauce thickens slightly.
Taste and adjust sweetness or saltiness if needed; if it needs thicker sauce, remove lid and simmer on HIGH for a few minutes with lid off.
Serve over rice or noodles, garnish with 2 to 3 sliced green onions and 1 teaspoon toasted sesame seeds if you like, and enjoy your weeknight winner.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.