Name: Crockpot Beef and Broccoli
Prep time: 15 min
Cook time: PT-491857H30M11S
Total time: 5 h 15 min
Cuisine: Asian-Inspired
Ingredients: 1.5 lbs flank steak or sirloin, thinly sliced; 1 cup beef broth; 1/2 cup low-sodium soy sauce; 1/3 cup brown sugar; 1 tbsp sesame oil; 3 cloves garlic, minced; 1 tsp fresh ginger, grated (optional); 2 tbsp cornstarch; 3 cups broccoli florets (fresh or frozen and thawed); Cooked white or brown rice, for serving; Optional: sliced green onions and sesame seeds, for garnish

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Crockpot Beef and Broccoli is a delicious, homemade version of the takeout classic—tender strips of beef simmered in a savory garlic-soy sauce, paired with crisp broccoli, all served over fluffy rice. It’s one of those slow cooker meals I rely on when I want something satisfying, flavorful, and easy.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into something that tastes like it came from a restaurant. The slow cooker makes the beef incredibly tender, and the sauce is rich, salty, slightly sweet, and garlicky—everything I crave in a comforting bowl of beef and broccoli. Plus, it’s perfect for weeknights and makes great leftovers. Crockpot Beef and Broccoli

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flank steak or sirloin, thinly sliced
Beef broth
Low-sodium soy sauce
Brown sugar
Sesame oil
Fresh garlic, minced
Fresh ginger, grated (optional)
Cornstarch
Broccoli florets (fresh or frozen)
Cooked white or brown rice, for serving
Green onions and sesame seeds, for garnish (optional)

Directions

I place the sliced beef in the slow cooker.
In a bowl, I whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger.
I pour the sauce over the beef, cover, and cook on low for 4–5 hours or high for 2.5–3.5 hours, until the beef is tender.
About 30 minutes before serving, I stir together cornstarch and a few tablespoons of water, then add it to the slow cooker to thicken the sauce.
I stir in the broccoli (if using fresh, I steam it first for best texture; if frozen, I thaw it before adding).
I let everything cook for another 20–30 minutes until the sauce thickens and the broccoli is hot and tender-crisp.
I serve it hot over rice, garnished with green onions and sesame seeds if I have them on hand.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 4–5 hours on low or 2.5–3.5 hours on high
Total time: up to 5 hours 15 minutes

Variations

I’ve added sliced mushrooms, snow peas, or bell peppers for extra veggies.
For a spicier kick, I stir in a little sriracha or crushed red pepper flakes.
I sometimes use honey instead of brown sugar for a different sweetness.
If I want it saucier, I double the sauce ingredients and thicken to taste.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I use the microwave or a skillet over medium heat until warmed through. If the sauce thickens too much, I add a splash of water or broth when reheating. Crockpot Beef and Broccoli

FAQs

Can I use a different cut of beef?

Yes, I’ve made this with skirt steak and sirloin, and both work well. As long as it’s thinly sliced, it’ll become tender in the slow cooker.

Can I add the broccoli at the beginning?

I don’t recommend it. When I’ve tried that, the broccoli becomes too soft and mushy. I always add it near the end for the best texture.

Is it okay to use frozen broccoli?

Yes, I use frozen broccoli often. I just make sure to thaw it first before adding it during the last 30 minutes of cooking.

Can I make this dish gluten-free?

Yes, I swap the soy sauce with tamari or coconut aminos and double-check all ingredients to be sure they’re gluten-free.

What’s the best way to serve this?

I usually serve it over jasmine rice, but I’ve also tried it over noodles or cauliflower rice when I want something lighter.

Conclusion

Crockpot Beef and Broccoli is one of my favorite easy dinners. It’s flavorful, comforting, and way better than takeout, especially when I’m craving something savory and satisfying. With minimal prep and a slow cooker doing most of the work, this dish always delivers a delicious, family-friendly meal.

Crockpot Beef and Broccoli

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Crockpot Beef and Broccoli is a flavorful, slow-cooked version of the takeout favorite, featuring tender beef strips in a savory garlic-soy sauce with crisp broccoli. Served over rice, it’s an easy, comforting weeknight meal.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 4–5 hours (low) or 2.5–3.5 hours (high)
Total Time: 5 hours 15 minutes
Yield: 4 servings
Category: Main Course
Method: Slow Cooker
Cuisine: Asian-Inspired
Diet: Gluten Free

Ingredients

1.5 lbs flank steak or sirloin, thinly sliced
1 cup beef broth
1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1 tbsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, grated (optional)
2 tbsp cornstarch
3 cups broccoli florets (fresh or frozen and thawed)
Cooked white or brown rice, for serving
Optional: sliced green onions and sesame seeds, for garnish

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Instructions

Place sliced beef into the crockpot.
In a bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger.
Pour the sauce over the beef. Cover and cook on low for 4–5 hours or high for 2.5–3.5 hours, until beef is tender.
30 minutes before serving, mix cornstarch with 2–3 tablespoons of water and stir into the slow cooker to thicken the sauce.
Stir in broccoli (steam fresh broccoli first for best texture or thaw frozen broccoli before adding).
Continue cooking for 20–30 minutes until sauce thickens and broccoli is tender-crisp.
Serve hot over rice and garnish with green onions and sesame seeds if desired.