If you’ve ever stared down your fridge at 5:30 PM wondering, “Do I have time to pull dinner together?”—girl, same. That’s exactly why Slow Cooker Beef and Broccoli has become a regular hero in my house. It’s the kind of comforting, Asian-inspired dish that tastes like it took hours (well, technically it does—but your slow cooker is doing the heavy lifting).
Back when I first made this for my husband on a chilly fall night, he actually thought I’d ordered in. That’s when I knew it was a keeper.
So if you’re looking for something tender, flavorful, and family-approved, this is your sign to make it tonight.
Table of Contents
Why You’ll Love This Slow Cooker Beef and Broccoli
- It’s ridiculously easy. Just a few pantry staples and you’re in business.
- No more sad, soggy takeout. You’re in full control of the flavors.
- Freezer-friendly and fantastic for leftovers (hello, lunch!).
- Kid-friendly with optional grown-up spice.
- Feels like comfort food—but still sneaks in those greens.
What Does Slow Cooker Beef and Broccoli Taste Like?
Think: savory meets slightly sweet, with that cozy, sesame-ginger aroma wafting through your home all afternoon. The beef melts in your mouth, the broccoli stays fresh (not mushy!), and the sauce? Let’s just say I’ve caught my son trying to lick it off his rice.
What You’ll Need to Make Slow Cooker Beef and Broccoli
To make truly comforting and flavorful Slow Cooker Beef and Broccoli, you’ll want to start with a mix of pantry staples and a few fresh favorites. What’s great about this recipe is that you probably already have most of these ingredients in your kitchen—especially if you cook with your slow cooker regularly like I do. This dish is built on balance: savory meets sweet, with just the right amount of garlic, ginger, and that luscious sesame finish.
Let’s break down everything you’ll need:
1.5 pounds flank steak or sirloin : This is the heart of your Slow Cooker Beef and Broccoli. Flank steak is my go-to because it’s lean and becomes melt-in-your-mouth tender after hours in the slow cooker. Make sure to slice it against the grain and as thin as you can. A little trick? Freeze it for 15–20 minutes before slicing—it makes the process so much easier and keeps the pieces uniform for even cooking. If you’re out of flank steak, sirloin or even top round will do just fine.
1 cup low-sodium beef broth: This forms the base of your sauce. I always opt for low-sodium to keep things balanced, especially since the soy sauce adds plenty of salt. If you have homemade broth, even better. If not, store-bought is just fine—no judgment here!
1/2 cup low-sodium soy sauce: This is where the deep umami flavor comes from. I like to use a low-sodium version so the salt doesn’t overpower the other flavors. You can even swap half of this with teriyaki sauce for a teriyaki-style twist, something I do when I’m craving that sticky-sweet flavor. (If you like that vibe, check out this Slow Cooker Honey Garlic Chicken and Veggies for a sweet-savory option!)
1/4 cup packed brown sugar: This helps mellow out the saltiness and adds a caramel-like depth to the sauce. If you’re watching your sugar, try using coconut sugar or even a drizzle of honey for a slightly different taste. I’ve done this on nights I’ve run out of brown sugar, and it works like a charm.
1 tablespoon sesame oil: This nutty oil brings a classic Asian-style aroma that really ties the whole dish together. Don’t skip it—it’s one of those secret weapons that gives Slow Cooker Beef and Broccoli its signature flavor.
3 cloves fresh garlic, minced: Fresh is best here, folks. Jarred garlic works in a pinch, but if you can take the extra minute to mince it yourself, you’ll get a fresher, bolder flavor. Garlic is one of those simple ingredients that makes the whole dish sing.
1 teaspoon grated fresh ginger: Ginger adds that gentle, zesty kick that keeps things interesting. If you’re not a fan of grating ginger every time, keep some frozen ginger cubes on hand—they’re a lifesaver for slow cooker dishes like this.
2 tablespoons cornstarch + 2 tablespoons cold water: This is your thickening agent, also known as a “slurry.” You’ll mix this in right before the end of cooking to get that luscious, glossy finish we all love in a takeout-style dish. I skipped this step once and instantly regretted it—the sauce just doesn’t hit the same without it.
4 cups fresh broccoli florets: Use fresh if you can—it holds up better in the slow cooker and gives a satisfying bite. I cut them into smaller pieces so they cook evenly and fit nicely on a fork. Toss them in during the last 30 minutes of cooking to avoid mushy vegetables. If you love broccoli-forward dishes, don’t miss my Creamy Broccoli Cheddar Chicken Delight!
1 medium onion, thinly sliced: This adds a gentle sweetness and cooks down beautifully, practically melting into the sauce. If you’ve got picky eaters, they may not even notice it’s in there—but you’ll taste the difference.
How to Make Slow Cooker Beef and Broccoli (Step-by-Step)
If you’ve got 15 minutes to spare in the morning (or even the night before), you can have Slow Cooker Beef and Broccoli practically making itself while you go about your day. Whether it’s for a midweek dinner, a low-effort date night, or something to fill up hungry teens without complaints, this one has your back.
Here’s exactly how I make it—step by cozy step—with tips I’ve learned over many, many bowls of this delicious dish.
Step 1: Slice Your Steak Like a Pro
Grab your flank steak or sirloin, and here’s the secret to making sure it turns out melt-in-your-mouth tender: slice it against the grain, as thin as you can manage. I like to pop the meat in the freezer for about 20 minutes beforehand. That chill firms it up just enough to make slicing clean and easy.
Place the sliced beef right into your slow cooker. (No need to pre-sear—we’re keeping things simple.)
Step 2: Whisk Up That Saucy Magic
In a medium bowl, combine the following:
- 1 cup low-sodium beef broth
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 1 tablespoon sesame oil
- 3 cloves minced garlic
- 1 teaspoon grated fresh ginger
Give it all a good whisk until the sugar dissolves and everything is fragrant and harmonious. This is the flavor base for your Slow Cooker Beef and Broccoli, and trust me—once it starts simmering, your house will smell incredible.
Now pour the mixture over your sliced beef in the slow cooker and stir gently to coat every piece.
Step 3: Set It and (Mostly) Forget It
Cover your slow cooker and cook:
- On LOW for 4–6 hours (my preferred method for fall-apart tenderness), or
- On HIGH for 2–3 hours if you’re in a bit of a hurry
This step is hands-off, which is what I love most about slow cooker meals. While your beef is tenderizing and soaking up all that flavor, you’re free to run errands, pick up the kids, or sip a second cup of coffee in peace.
If you’re a fan of these kinds of ultra-simple comfort dishes, you’ll probably love my Crock Pot Pepper Steak too. It’s another low-effort, high-reward favorite around here.
Step 4: Add the Veggies—But Not Too Soon
About 30 minutes before serving, toss in your:
- 4 cups broccoli florets (fresh is best)
- 1 thinly sliced onion
Give everything a gentle stir so the veggies are well coated in that sauce. This timing helps the broccoli cook just right—it softens but still has a little bite. No one wants mushy broccoli, especially in a dish as vibrant as Slow Cooker Beef and Broccoli.
If you’re going for a veggie-packed version, feel free to toss in sliced carrots, bell peppers, or snap peas at this point too. My kids love when it’s extra colorful (and I love the bonus nutrition).
Step 5: Thicken That Gorgeous Sauce
When your beef is fully cooked and your veggies are tender-crisp, it’s time to finish the sauce.
In a small bowl, mix:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Stir until smooth, then pour it right into the slow cooker. Crank the heat to HIGH and let it cook uncovered for 10–15 minutes, or until the sauce has thickened to that dreamy, takeout-style consistency.
Don’t skip this step. It takes your Slow Cooker Beef and Broccoli from “pretty good” to “lick-the-bowl” status.
Step 6: Serve and Enjoy (with Options!)
Scoop generous portions over:
- Steamed jasmine rice (my classic go-to)
- Rice noodles (great for a lo mein twist)
- Or cauliflower rice for a low-carb version that still hits all the right notes
I like to garnish with a sprinkle of sesame seeds and chopped green onions. It’s a small touch, but it makes the plate feel extra special, even on a Tuesday.
And just like that, you’ve made restaurant-worthy Slow Cooker Beef and Broccoli—with no wok, no splattering oil, and hardly any cleanup.
Tips and Tricks for Perfect Slow Cooker Beef and Broccoli
- Freezer trick for slicing beef: 20 minutes makes cutting so much easier.
- Don’t overcook the broccoli: Add it late to keep that bite.
- For a spicy twist: Toss in red pepper flakes or sriracha.
- Sauce too salty? A splash of water or coconut milk mellows it out.
- Like it saucy? Double the broth and soy sauce, then adjust the sugar.
Storage & Reheating Tips
Fridge: Keeps well for up to 4 days in an airtight container.
Freezer: Store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat in a saucepan or microwave.
Reheat Tip: Add a splash of water or broth before microwaving to bring the sauce back to life.
FAQs
Can I use frozen broccoli?
You can! But toss it in only for the last 15 minutes so it doesn’t go mushy.
What cut of beef is best?
Flank steak is my top pick, but sirloin or even chuck works in a pinch.
Can I make this low-carb?
Sure can—just skip the sugar or use a low-carb sweetener, and serve over cauliflower rice.
Can I make this ahead?
Yes! Prep everything the night before and start the slow cooker in the morning.
Conclusion
Whether you’re feeding a crowd or meal prepping for a busy week, Slow Cooker Beef and Broccoli checks every box: tasty, stress-free, and deeply satisfying. There’s something magical about letting your slow cooker do the work while you go live your life—and still ending up with a dish that smells (and tastes) like you spent hours in the kitchen.
So go ahead, gather your ingredients, and let that delicious aroma fill your home. And hey—if you give it a try, tag me or leave a comment. I’d love to hear your twist on it!
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Slow Cooker Beef and Broccoli – Delicious and Stress-Free Meal
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Beef and Broccoli is a tender, savory, Asian-inspired dish made with thinly sliced beef, fresh broccoli, and a rich garlic-ginger soy sauce. Perfect for busy weeknights or cozy family dinners.
Ingredients
For the Beef and Sauce:
1.5 pounds (680g) flank steak or sirloin, thinly sliced against the grain
1 cup (240ml) low-sodium beef broth
1/2 cup (120ml) low-sodium soy sauce
1/4 cup (50g) brown sugar, packed
1 tablespoon (15ml) sesame oil
3 cloves garlic, minced
1 teaspoon (5g) grated fresh ginger
2 tablespoons (16g) cornstarch
2 tablespoons water
For the Veggies:
4 cups (400g) fresh broccoli florets, bite-sized
1 medium onion, thinly sliced
Instructions
1. Slice the beef thinly against the grain. For easier slicing, freeze the steak for 20 minutes beforehand.
2. Place the sliced beef in the slow cooker.
3. In a bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger.
4. Pour the sauce over the beef in the slow cooker and stir to coat.
5. Cover and cook on low for 4–6 hours or high for 2–3 hours, until beef is tender.
6. About 30 minutes before serving, add broccoli florets and sliced onion. Stir to combine.
7. Mix cornstarch and water in a small bowl to make a slurry. Stir into the slow cooker.
8. Turn the slow cooker to high and cook for 10–15 more minutes, until the sauce thickens.
9. Serve over steamed rice or noodles.
10. Garnish with sesame seeds or sliced green onions, if desired.
Notes
Flank steak and sirloin both hold up well to slow cooking.
Fresh broccoli gives a better texture than frozen, but frozen can be used in a pinch.
Add red pepper flakes or sriracha for a spicy version.
Use cauliflower rice for a low-carb option.
This recipe is great for meal prep—store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: slow cooker beef and broccoli, crockpot beef, Asian-style slow cooker, tender beef with broccoli
