I made Crockpot Beef And Broccoli and honestly the result had me trashing my usual takeout order because the beef fell apart and the sauce was shockingly addictive.

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I’m obsessed with this Crockpot Beef And Broccoli because it’s exactly the kind of messy, saucy dinner I crave after a day. The beef hits tender and rich, the broccoli still bright, and that sauce?

Pure mouth happiness. I love that garlic and fresh ginger peek through without yelling, and every bite begs for rice.

This Beef With Broccoli Recipe Crockpot. It’s honest dinner that tastes way better than delivery.

But the best part is how it disappears fast. Kids, roommates, me, everyone goes back for seconds.

Pin it if you like lazy-weeknight flavor you can rely on every time.

Ingredients

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Flank steak: hearty protein, thin slices stay tender if you cook slow.
Low sodium soy sauce: salty backbone, makes everything taste like takeout.
Beef broth: adds meaty depth, keeps the sauce from tasting flat.
Brown sugar: sweet kiss that balances salty and tangy notes.
Oyster sauce: rich, savory boost that’s almost umami magic.
Sesame oil: nutty perfume, use sparingly or it’ll dominate.
Garlic: bright punch, it’s what makes it smell like dinner.
Ginger: fresh zing, cuts through sweetness with a little heat.
Rice vinegar: bright tang that wakes up heavy flavors.
Black pepper: warm bite, nothing fancy but it’s necessary.
Red pepper flakes: optional heat, toss in if you like kick.
Broccoli florets: crunch and color, keeps it feeling kinda healthy.
Vegetable oil: for searing if you want crunchy edges.
Cornstarch slurry: thickens the sauce so it clings to beef.
Green onions: fresh pop, sprinkle them on at the end.
Toasted sesame seeds: nutty finish, little texture and pretty garnish.

Ingredient Quantities

1 1/2 to 2 lb flank steak or top round, thinly sliced against the grain

1 cup low sodium soy sauce

1/2 cup beef broth

1/3 cup packed brown sugar

3 tbsp oyster sauce

2 tbsp sesame oil

3 cloves garlic, minced

1 tbsp fresh ginger, minced or grated

1 tbsp rice vinegar

1 tsp black pepper

1/4 tsp red pepper flakes (optional)

4 cups broccoli florets, about 1 large head

2 tbsp vegetable oil (optional, for searing)

2 tbsp cornstarch plus 2 tbsp cold water, for slurry

3 green onions, sliced (for garnish)

1 tbsp toasted sesame seeds (optional, for garnish)

How to Make this

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1. Pat the sliced beef dry and season with the black pepper; if you want extra flavor, heat the vegetable oil in a skillet and sear the beef in batches 1 minute per side until browned, it does not need to be cooked through.

2. Whisk together soy sauce, beef broth, brown sugar, oyster sauce, sesame oil, garlic, ginger, rice vinegar and red pepper flakes in a bowl until the sugar mostly dissolves.

3. Place the beef in the crockpot, pour the sauce over the meat, scraping any browned bits from the skillet into the pot.

4. Cover and cook on LOW for 3 to 4 hours or on HIGH for
1.5 to
2.5 hours, until the beef is tender.

5. About 20 minutes before serving, steam or blanch the broccoli florets until bright green and just tender; you can do this in the microwave or on the stove.

6. Mix the cornstarch with cold water to make a smooth slurry, stir it into the crockpot sauce and cook on HIGH for 10 minutes to thicken.

7. Add the broccoli to the crockpot, gently toss to coat, and cook for another 5 to 10 minutes so the flavors meld but the broccoli stays crisp tender.

8. Taste and adjust seasoning if needed, adding a splash more soy sauce or a pinch of sugar if you want it saltier or sweeter.

9. Serve the beef and broccoli over steamed rice, spooning extra sauce on top.

10. Garnish with sliced green onions and toasted sesame seeds, then dig in while it’s hot.

Equipment Needed

1. Slow cooker or crockpot, at least 4 quart, for the braise
2. Large skillet or frying pan for searing and scraping browned bits
3. Cutting board and a sharp knife for slicing the beef and chopping ginger/garlic
4. Medium mixing bowl and whisk for combining the sauce
5. Measuring cups and measuring spoons for the soy, broth, sugar etc
6. Small bowl and spoon to mix the cornstarch slurry
7. Tongs or a slotted spoon to move the beef and toss with broccoli
8. Steamer basket or a colander and a pot, or a microwave-safe dish for blanching the broccoli
9. Rice pot or rice cooker for steaming rice, plus a serving ladle or large spoon for sauce

FAQ

Can I use a different cut of beef? Yes. Flank or top round works best cause they slice thin and stay tender, but skirt steak, sirloin, or a well marbled chuck roast will also work. If you use a tougher cut, slice really thin across the grain and cook a bit longer till tender.

Do I have to sear the beef first? No, you do not have to. Searing gives extra flavor and better texture, but skipping it saves time and the crockpot will still make tender beef. If you do sear, use the vegetable oil and brown in batches for best results.

How do I keep the broccoli from getting mushy? Add the broccoli near the end. Steam in the crockpot for 15 to 25 minutes on high, or add blanched florets right before serving. That keeps them bright and slightly crisp.

Can I make this gluten free? Yes. Use tamari or a gluten free soy sauce and make sure the oyster sauce is gluten free or swap for additional tamari plus a little fish sauce or mushroom sauce for depth.

How do I thicken the sauce? Mix the cornstarch with cold water to make a slurry and stir it into the hot crockpot at the end. Turn to high and cook 5 to 10 minutes till it thickens. If it still seems thin, add a little more slurry, but do it slowly so it doesnt go too gloopy.

Can I prepare this ahead and freeze it? Yes, you can freeze the cooked beef and sauce without the broccoli for up to 3 months. Thaw in the fridge overnight, reheat gently, then add fresh or blanched broccoli just before serving.

What do I serve it with? Steamed rice is classic, but it also goes great with cauliflower rice, lo mein, or over a bed of greens for a lighter meal. Garnish with green onions and sesame seeds for a restaurant vibe.

Crockpot Beef And Broccoli Recipe Substitutions and Variations

Beef (flank steak or top round): try skirt steak, sirloin sliced thin, or thinly sliced chuck roast if you want something fattier and more forgiving. They all work when sliced against the grain.
Low sodium soy sauce: swap with tamari for gluten free, or coconut aminos if you want less salt and a slightly sweeter flavor.
Brown sugar: use honey or maple syrup for a more complex sweetness, or coconut sugar for a less refined option. Adjust amount to taste since liquid sweeteners are a bit stronger.
Cornstarch slurry: arrowroot, tapioca starch, or potato starch all thicken similarly and give a glossy finish. Mix with cold water the same way before adding to the sauce.

Pro Tips

Okay here we go, simple and messy like I’d write it at home.

Pat the beef slices dry and sprinkle with black pepper. If you want more flavor, heat a bit of vegetable oil in a skillet and sear the beef quick, like 1 minute a side until it browns. Don’t worry about cooking it all the way through, just get some color. Put the browned meat into the crockpot.

Whisk together the soy sauce, beef broth, brown sugar, oyster sauce, sesame oil, garlic, ginger, rice vinegar and red pepper flakes in a bowl. Stir until the sugar mostly dissolves, it’s okay if a little graininess stays. Pour that sauce over the beef in the crockpot, and scrape any yummy browned bits from the skillet into the pot.

Cover and cook on LOW for 3 to 4 hours, or on HIGH for about 1.5 to 2.5 hours, until the beef is tender and shreds easily. Don’t overcook though, you want it tender not dry.

About 20 minutes before you think you’ll eat, steam or blanch the broccoli until it’s bright green and just tender. You can do that in the microwave or the stove, whatever’s easier. Don’t let it get mushy.

Make the cornstarch slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Stir that into the crockpot sauce and turn it to HIGH for about 10 minutes so it thickens. If it still seems thin give it another minute or two, if it gets too thick add a splash of broth or water.

Add the broccoli into the crockpot, toss gently to coat, and let it cook together for another 5 to 10 minutes so flavors meld but the broccoli stays crisp tender. Taste and fix the seasoning if needed, add a splash more soy for salt or a pinch more brown sugar if you want sweeter.

Serve over steamed rice, spoon extra sauce on top. Sprinkle the green onions and sesame seeds over everything and dig in while it’s hot.

Pro tips
1. Slice the beef while it’s slightly frozen for much cleaner, thinner slices that hold together during cooking.
2. Sear in batches so the pan stays hot and you get good browning, those browned bits give big flavor.
3. If your sauce tastes too salty after reduction, add a splash of water and a tiny squeeze of lemon or rice vinegar to brighten it.
4. For better texture, steam broccoli separately and fold it in at the end instead of overcooking in the crockpot, it keeps the crunch.

Crockpot Beef And Broccoli Recipe

Recipe by Sarah level

0.0 from 0 votes

I made Crockpot Beef And Broccoli and honestly the result had me trashing my usual takeout order because the beef fell apart and the sauce was shockingly addictive.

Servings

servings

Calories

681

kcal

Equipment: 1. Slow cooker or crockpot, at least 4 quart, for the braise
2. Large skillet or frying pan for searing and scraping browned bits
3. Cutting board and a sharp knife for slicing the beef and chopping ginger/garlic
4. Medium mixing bowl and whisk for combining the sauce
5. Measuring cups and measuring spoons for the soy, broth, sugar etc
6. Small bowl and spoon to mix the cornstarch slurry
7. Tongs or a slotted spoon to move the beef and toss with broccoli
8. Steamer basket or a colander and a pot, or a microwave-safe dish for blanching the broccoli
9. Rice pot or rice cooker for steaming rice, plus a serving ladle or large spoon for sauce

Ingredients

1 1/2 to 2 lb flank steak or top round, thinly sliced against the grain
1 cup low sodium soy sauce
1/2 cup beef broth
1/3 cup packed brown sugar
3 tbsp oyster sauce
2 tbsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, minced or grated
1 tbsp rice vinegar
1 tsp black pepper
1/4 tsp red pepper flakes (optional)
4 cups broccoli florets, about 1 large head
2 tbsp vegetable oil (optional, for searing)
2 tbsp cornstarch plus 2 tbsp cold water, for slurry
3 green onions, sliced (for garnish)
1 tbsp toasted sesame seeds (optional, for garnish)

Directions

Pat the sliced beef dry and season with the black pepper; if you want extra flavor, heat the vegetable oil in a skillet and sear the beef in batches 1 minute per side until browned, it does not need to be cooked through.
Whisk together soy sauce, beef broth, brown sugar, oyster sauce, sesame oil, garlic, ginger, rice vinegar and red pepper flakes in a bowl until the sugar mostly dissolves.
Place the beef in the crockpot, pour the sauce over the meat, scraping any browned bits from the skillet into the pot.
Cover and cook on LOW for 3 to 4 hours or on HIGH for
5 to
5 hours, until the beef is tender.
About 20 minutes before serving, steam or blanch the broccoli florets until bright green and just tender; you can do this in the microwave or on the stove.
Mix the cornstarch with cold water to make a smooth slurry, stir it into the crockpot sauce and cook on HIGH for 10 minutes to thicken.
Add the broccoli to the crockpot, gently toss to coat, and cook for another 5 to 10 minutes so the flavors meld but the broccoli stays crisp tender.
Taste and adjust seasoning if needed, adding a splash more soy sauce or a pinch of sugar if you want it saltier or sweeter.
Serve the beef and broccoli over steamed rice, spooning extra sauce on top.
Garnish with sliced green onions and toasted sesame seeds, then dig in while it’s hot.

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.