I love how this Beef and Broccoli Crock Pot Recipe delivers tender beef, rich sauce, and perfectly paired broccoli with almost no fuss. It is the takeout-style dinner I crave, made right at home.

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I’m obsessed with this crock pot beef and broccoli because it gives me that takeout-style hit without the sad delivery container drama. The flank steak turns ridiculously tender, the broccoli soaks up all that glossy, savory sauce, and every bite has that salty-sweet thing I can’t stop chasing.

I love piling it over rice and letting the sauce sink in like it belongs there. And the leftovers?

Dangerous. I’ll eat them straight from the fridge if nobody’s watching.

But honestly, this is one of those dinners I keep craving because it tastes bold, rich, and wildly satisfying with no fuss.

Ingredients

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Flank steak gets tender and soaks up that saucy, takeout-style flavor.
Broccoli brings the crunch, color, and hey, it’s actually pretty healthy.
Beef broth gives the sauce a cozy, savory base without tasting too salty.
Soy sauce adds that classic beef and broccoli flavor you’re probably craving.
Brown sugar balances the salty stuff with just enough sweetness.
Oyster sauce makes everything taste richer, deeper, and a little restaurant-y.
Sesame oil adds nutty flavor, so don’t skip it if you can help it.
Garlic and ginger keep the sauce bold, fresh, and not boring.
Cornstarch thickens the sauce so it clings to every bite.
Rice vinegar adds a tiny tang that keeps things from feeling heavy.
Plus, green onions and sesame seeds make it look finished and taste fresher.

Ingredient Quantities

1 1/2 pounds flank steak, trimmed

4 cups broccoli florets (about 1 pound)

3/4 cup low sodium beef broth

1/3 cup low sodium soy sauce

1/4 cup packed brown sugar

2 tablespoons oyster sauce

1 tablespoon sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons cornstarch

2 tablespoons cold water

1 tablespoon rice vinegar

1/4 teaspoon black pepper

1 tablespoon vegetable oil (optional, for browning)

2 green onions, thinly sliced, for garnish

1 teaspoon toasted sesame seeds, for garnish

How to Make this

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1. Slice flank steak thinly across the grain into bite sized strips and season lightly with black pepper.

2. If desired, heat vegetable oil in a skillet over medium high heat and quickly brown steak in batches for 1 to 2 minutes per side; transfer beef to the slow cooker.

3. In a bowl whisk together beef broth, soy sauce, brown sugar, oyster sauce, sesame oil, rice vinegar, minced garlic, and grated ginger until sugar dissolves. Pour sauce over the beef in the crock pot.

4. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours, until beef is tender.

5. About 20 minutes before serving, add broccoli florets to the slow cooker and stir to combine.

6. In a small bowl stir together cornstarch and cold water to make a slurry.

7. Pour the cornstarch slurry into the crock pot, stir well, and recover. Continue cooking for 15 to 20 minutes until sauce is thickened and broccoli is tender crisp.

8. Taste and adjust seasoning with additional soy sauce or a pinch more black pepper if needed.

9. Serve over steamed rice, garnished with thinly sliced green onions and toasted sesame seeds.

Equipment Needed

1. Cutting board
2. Chef knife
3. Slow cooker (crock pot)
4. Heavy skillet or frying pan
5. Measuring cups and spoons
6. Mixing bowls (one large, one small)
7. Whisk or fork for the sauce
8. Tongs or spatula for browning and stirring
9. Wooden spoon or heatproof spoon for finishing and serving

FAQ

Can I use a different cut of beef? Yes. Flank steak is ideal for tenderness and slicing, but skirt steak, sirloin, or top round work fine; adjust cooking time if using a thicker roast cut.

How do I keep the broccoli crisp and bright? Add broccoli during the last 20 to 30 minutes of cooking on low or in the final 10 to 15 minutes on high, or steam quickly and toss with the finished sauce to avoid sogginess.

Do I need to brown the steak first? Browning is optional but recommended for deeper flavor. Use the vegetable oil to sear steak in a hot skillet for 1 to 2 minutes per side before placing in the slow cooker.

How do I thicken the sauce if it is too thin? Mix the cornstarch with cold water to make a slurry and stir it into the sauce in the final 15 minutes of cooking, or remove meat, add slurry, and simmer on the stove until thickened.

Can I make this gluten free? Yes. Use a certified gluten free soy sauce or tamari and verify the oyster sauce is gluten free, or substitute with a gluten free hoisin or extra soy sauce and a splash of fish sauce if needed.

How should I store and reheat leftovers? Refrigerate in an airtight container for 3 to 4 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of broth or water to loosen the sauce if it has thickened.

Easy Crock Pot Beef And Broccoli Recipe Substitutions and Variations

Flank steak: substitute skirt steak, sirloin tip, or 1 1/2 to 2 pounds chuck roast cut into large pieces for a more tender, fall apart result
Broccoli florets: substitute broccolini, cauliflower florets, or snap peas for similar texture and quick cooking
Low sodium soy sauce: substitute tamari for gluten free, coconut aminos for soy free and lower sodium, or regular soy sauce if salt is not a concern
2 tablespoons cornstarch: substitute 2 tablespoons arrowroot or tapioca starch, or use 3 to 4 tablespoons all purpose flour as a last resort (mix with cold water before adding)

Pro Tips

1. Brown the steak if you can, even briefly; it adds a deeper, more savory flavor and helps the slices hold together better during slow cooking. Do it in batches so the pan stays hot and you get good color.

2. Cut the steak extra thin, across the grain, and toss the slices with a little cornstarch before browning. That light coating improves texture, helps the sauce cling, and yields silkier mouthfeel.

3. Add the broccoli with enough time to become tender crisp, not soggy. If your cooker runs hot, give it less time and check at 10 minutes. Alternatively, blanch the florets quickly and stir them in at the end to preserve color and bite.

4. Taste and tweak toward the end. A splash of rice vinegar or a pinch of brown sugar can balance the sauce, and a little extra soy sauce can boost saltiness. Make adjustments after thickening so you get the final flavor right.

5. Finish with fresh garnishes right before serving. The green onions and toasted sesame seeds add brightness and texture, and a few drops of toasted sesame oil or a squeeze of lime can lift the whole dish.

Easy Crock Pot Beef And Broccoli Recipe

Recipe by Sarah level

0.0 from 0 votes

I love how this Beef and Broccoli Crock Pot Recipe delivers tender beef, rich sauce, and perfectly paired broccoli with almost no fuss. It is the takeout-style dinner I crave, made right at home.

Servings

servings

Calories

615

kcal

Equipment: 1. Cutting board
2. Chef knife
3. Slow cooker (crock pot)
4. Heavy skillet or frying pan
5. Measuring cups and spoons
6. Mixing bowls (one large, one small)
7. Whisk or fork for the sauce
8. Tongs or spatula for browning and stirring
9. Wooden spoon or heatproof spoon for finishing and serving

Ingredients

1 1/2 pounds flank steak, trimmed
4 cups broccoli florets (about 1 pound)
3/4 cup low sodium beef broth
1/3 cup low sodium soy sauce
1/4 cup packed brown sugar
2 tablespoons oyster sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons cornstarch
2 tablespoons cold water
1 tablespoon rice vinegar
1/4 teaspoon black pepper
1 tablespoon vegetable oil (optional, for browning)
2 green onions, thinly sliced, for garnish
1 teaspoon toasted sesame seeds, for garnish

Directions

Slice flank steak thinly across the grain into bite sized strips and season lightly with black pepper.
If desired, heat vegetable oil in a skillet over medium high heat and quickly brown steak in batches for 1 to 2 minutes per side; transfer beef to the slow cooker.
In a bowl whisk together beef broth, soy sauce, brown sugar, oyster sauce, sesame oil, rice vinegar, minced garlic, and grated ginger until sugar dissolves. Pour sauce over the beef in the crock pot.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours, until beef is tender.
About 20 minutes before serving, add broccoli florets to the slow cooker and stir to combine.
In a small bowl stir together cornstarch and cold water to make a slurry.
Pour the cornstarch slurry into the crock pot, stir well, and recover. Continue cooking for 15 to 20 minutes until sauce is thickened and broccoli is tender crisp.
Taste and adjust seasoning with additional soy sauce or a pinch more black pepper if needed.
Serve over steamed rice, garnished with thinly sliced green onions and toasted sesame seeds.

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.