I swear this Crockpot beef and broccoli comes out so tender, saucy, and restaurant-worthy that my takeout menus start collecting dust. One bite of that rich garlic-ginger sauce over fluffy rice, and dinner feels like a total win.

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I’m obsessed with this Crockpot Beef and Broccoli because it hits that takeout craving without the sad carton regret. I get tender flank steak, saucy bites, and broccoli that actually belongs there, not some limp afterthought.

The sauce is rich, glossy, salty-sweet, and bold enough to make plain rice disappear fast. And the leftovers?

Dangerous. I keep stealing bites cold from the fridge like I have no plans for dinner.

But the best part is how ridiculously satisfying it tastes after barely doing anything. Big beefy flavor.

Sticky sauce. Real dinner energy.

I love having this waiting for me again.

Ingredients

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Flank steak or sirloin gets super tender and soaks up all that saucy goodness.
Soy sauce brings the salty, savory base without making things too heavy.
Oyster sauce adds that takeout-style richness you’ll totally notice.
Brown sugar balances the salt with a cozy, sticky sweetness.
Broth keeps everything juicy while the crockpot does its thing.
Hoisin sauce makes the sauce thicker, sweeter, and a little tangy.
Sesame oil gives it that nutty smell that makes everyone hungry.
Rice vinegar cuts through the richness so it doesn’t feel flat.
Garlic and ginger bring the big, fresh flavor.
Basically, don’t skip them.
Cornstarch slurry turns the sauce glossy and clingy, just how you want it.
Red pepper flakes add a tiny kick, if your crew’s into that.
Broccoli keeps it colorful, fresh, and honestly makes dinner feel balanced.
Green onions and sesame seeds add crunch, color, and a cute finish.
Plus, salt and pepper let you tweak everything at the end.

Ingredient Quantities

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

1/4 cup reduced sodium soy sauce

1/4 cup oyster sauce

1/3 cup dark brown sugar, packed

1/2 cup beef broth or low sodium chicken broth

2 tablespoons hoisin sauce

1 tablespoon toasted sesame oil

2 tablespoons rice vinegar

4 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons cornstarch, plus 2 tablespoons water for slurry

1 tablespoon vegetable oil

1/4 teaspoon crushed red pepper flakes, optional

1 1/2 to 2 pounds broccoli florets, trimmed

3 green onions, sliced for garnish

1 to 2 teaspoons toasted sesame seeds, for garnish

Salt and black pepper to taste

How to Make this

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1. Trim and thinly slice 1 1/2 to 2 pounds flank steak or sirloin against the grain; season lightly with salt and black pepper.

2. In a bowl whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup oyster sauce, 1/3 cup dark brown sugar, 1/2 cup beef broth or low sodium chicken broth, 2 tablespoons hoisin sauce, 1 tablespoon toasted sesame oil, 2 tablespoons rice vinegar, 4 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1/4 teaspoon crushed red pepper flakes if using.

3. Heat 1 tablespoon vegetable oil in a skillet over medium high heat and quickly sear the steak slices in batches for 30 to 60 seconds per side just until browned; this step is optional but adds depth of flavor. Transfer beef to the crockpot.

4. Pour the sauce mixture over the beef in the slow cooker, cover, and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours until beef is tender.

5. About 20 minutes before serving, stir together 2 tablespoons cornstarch and 2 tablespoons water to make a slurry. Add trimmed 1 1/2 to 2 pounds broccoli florets to the crockpot and pour in the slurry, stirring gently to combine.

6. Replace the lid and continue cooking on high for 15 to 20 minutes until broccoli is crisp tender and sauce has thickened; taste and adjust seasoning with salt and black pepper as needed.

7. Serve over rice or noodles and garnish with sliced green onions and 1 to 2 teaspoons toasted sesame seeds.

8. To make ahead for refrigeration: cool completely, store in an airtight container up to 3 days, then reheat gently on the stovetop or in a microwave until hot.

9. To freeze: cool completely, portion into freezer safe containers or bags, removing excess air, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through, adding a splash of water or broth if sauce is too thick.

Equipment Needed

1. Chef knife
2. Cutting board
3. Measuring cups and spoons
4. Large bowl and whisk
5. Large skillet or frying pan
6. Tongs or spatula
7. Slow cooker or crockpot
8. Small bowl for cornstarch slurry and spoon
9. Rice cooker or medium saucepan for rice or noodles

FAQ

Can I make this recipe ahead of time and freeze it? Yes. For best results freeze the raw marinated beef separately from the sauce and vegetables in freezer safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before cooking in the crockpot. You can also fully cook, cool, and freeze the complete dish for up to 3 months; thaw overnight and reheat gently.

How do I prevent the broccoli from getting mushy in the crockpot? Add broccoli during the last 20 to 30 minutes of cooking on low so it stays bright and slightly crisp. Alternatively steam or blanch separately and stir in just before serving.

How do I thicken the sauce if it is too thin? Mix the 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, then stir into the hot sauce and cook on high for 10 to 15 minutes until thickened. If using after freezing, bring to a simmer before adding the slurry.

Which cut of beef is best and can I use other cuts? Flank steak or sirloin are ideal for thin slicing against the grain because they stay tender. You can use skirt steak or flat iron if sliced thinly. Tougher roasts will work but require longer cooking and will shred rather than remain sliceable.

What crockpot setting and time should I use? Cook on low for 4 to 6 hours or on high for 2 to 3 hours until beef is tender. Exact time depends on thickness of slices and your slow cooker model.

How should I reheat leftovers for best texture and flavor? Reheat gently in a skillet over medium heat or in the microwave in short intervals, stirring between, until heated through. Add a splash of broth if sauce has thickened too much. Reheat frozen portions thawed overnight for even warming.

BEST Crockpot Beef And Broccoli (How To Make Ahead, Freeze) Recipe Substitutions and Variations

Soy sauce: Use low sodium tamari for gluten free, or coconut aminos for soy free and slightly sweeter flavor.
Oyster sauce: Substitute hoisin plus a splash of soy or tamari for depth, or vegetarian mushroom oyster sauce for a vegan option.
Beef broth: Replace with low sodium chicken broth or unsalted vegetable broth; for richer beefy flavor use concentrated beef stock or bouillon diluted to taste.
Cornstarch: Swap with arrowroot powder 1:1 for similar thickening, or use potato starch; for a gluten free slurry use rice flour mixed with water.

Pro Tips

1. Slice the beef extra thin and always cut against the grain. It takes a little patience but yields tender bites, especially after slow cooking.

2. If you sear the steak, do it quickly in hot oil so you brown the edges without cooking through. That step adds a caramelized flavor that makes the final dish taste richer.

3. Add the cornstarch slurry only near the end and stir gently after you add the broccoli. Overcooking the slurry will make the sauce gluey, and overcooking the broccoli will turn it dull and mushy.

4. For make ahead or reheating, loosen the sauce with a splash of hot broth or water before warming. Warm slowly on the stove to bring flavors back to life, and finish with fresh green onions and a sprinkle of sesame seeds for brightness.

BEST Crockpot Beef And Broccoli (How To Make Ahead, Freeze) Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

632

kcal

Equipment: 1. Chef knife
2. Cutting board
3. Measuring cups and spoons
4. Large bowl and whisk
5. Large skillet or frying pan
6. Tongs or spatula
7. Slow cooker or crockpot
8. Small bowl for cornstarch slurry and spoon
9. Rice cooker or medium saucepan for rice or noodles

Ingredients

1 1/2 to 2 pounds flank steak or sirloin, thinly sliced against the grain
1/4 cup reduced sodium soy sauce
1/4 cup oyster sauce
1/3 cup dark brown sugar, packed
1/2 cup beef broth or low sodium chicken broth
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons cornstarch, plus 2 tablespoons water for slurry
1 tablespoon vegetable oil
1/4 teaspoon crushed red pepper flakes, optional
1 1/2 to 2 pounds broccoli florets, trimmed
3 green onions, sliced for garnish
1 to 2 teaspoons toasted sesame seeds, for garnish
Salt and black pepper to taste

Directions

Trim and thinly slice 1 1/2 to 2 pounds flank steak or sirloin against the grain; season lightly with salt and black pepper.
In a bowl whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup oyster sauce, 1/3 cup dark brown sugar, 1/2 cup beef broth or low sodium chicken broth, 2 tablespoons hoisin sauce, 1 tablespoon toasted sesame oil, 2 tablespoons rice vinegar, 4 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1/4 teaspoon crushed red pepper flakes if using.
Heat 1 tablespoon vegetable oil in a skillet over medium high heat and quickly sear the steak slices in batches for 30 to 60 seconds per side just until browned; this step is optional but adds depth of flavor. Transfer beef to the crockpot.
Pour the sauce mixture over the beef in the slow cooker, cover, and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours until beef is tender.
About 20 minutes before serving, stir together 2 tablespoons cornstarch and 2 tablespoons water to make a slurry. Add trimmed 1 1/2 to 2 pounds broccoli florets to the crockpot and pour in the slurry, stirring gently to combine.
Replace the lid and continue cooking on high for 15 to 20 minutes until broccoli is crisp tender and sauce has thickened; taste and adjust seasoning with salt and black pepper as needed.
Serve over rice or noodles and garnish with sliced green onions and 1 to 2 teaspoons toasted sesame seeds.
To make ahead for refrigeration: cool completely, store in an airtight container up to 3 days, then reheat gently on the stovetop or in a microwave until hot.
To freeze: cool completely, portion into freezer safe containers or bags, removing excess air, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through, adding a splash of water or broth if sauce is too thick.

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.