I still remember the first time I let a slow cooker take over my weeknight dinner: tender, savory beef bathed in a glossy sauce and bright green broccoli finishing the dish with a fresh bite. This Slow Cooker Beef and Broccoli is exactly that—comforting, low-effort, and perfect for busy evenings when you want a restaurant-style meal without standing over the stove.

Why you’ll love this dish

This recipe gives you the classic beef-and-broccoli flavors with minimal hands-on time. Throw everything in, walk away, and come back to a dinner that tastes like you spent more effort than you did. It’s ideal for weeknight family meals, meal prep for the week, or feeding a crowd without stress.

Low hands-on time: active prep is just slicing and mixing.
Budget-friendly: sirloin is flavorful but affordable when compared to premium cuts.
Kid- and crowd-friendly flavors: savory-sweet sauce that most people enjoy.
Flexible: easy to adapt for gluten-free, low-sugar, or vegetarian versions.

"This slow-cooker version transformed my weeknights—tender beef, a saucy glaze, and broccoli that stays bright. Easy, reliable, and family-approved." — A happy home cook

How this recipe comes together

Quick overview so you know what to expect: thinly sliced beef is combined with a savory-sweet sauce in the slow cooker. As it simmers gently, the beef becomes tender and soaks up flavor. Add broccoli in the last 30 minutes so it stays crisp-tender, then stir in a cornstarch slurry to thicken the sauce. Serve over rice (or noodles) and garnish.

Timing snapshot:

Prep: 10–15 minutes (slice beef, mince aromatics)
Cook: 6–8 hours on low or 3–4 hours on high
Finish: add broccoli 30 minutes before serving, thicken sauce, serve over rice

What you’ll need

1 pound beef sirloin, thinly sliced (slice across the grain; flank or skirt steak also work)
2 cups broccoli florets (fresh preferred; frozen works—see notes)
1/2 cup soy sauce (use low-sodium soy or tamari for gluten-free)
1/4 cup brown sugar (substitute honey or maple syrup for a different sweetness)
2 tablespoons sesame oil
3 cloves garlic, minced
1 teaspoon ginger, minced (or 1/2 teaspoon ground ginger)
1 tablespoon cornstarch (use arrowroot for grain-free)
1/4 cup water (for the cornstarch slurry)
Cooked rice for serving (white, brown, or cauliflower rice)

Notes on substitutions:

For gluten-free: swap soy sauce for tamari or coconut aminos (adjust salt).
For a leaner or chewier bite, use flank steak or skirt steak sliced thin.
If you prefer less sugar, reduce brown sugar to 2 tablespoons and taste before serving.

Directions to follow

Thinly slice the beef across the grain so it will be tender when cooked. Mince the garlic and ginger.
In the slow cooker, combine the beef, soy sauce, brown sugar, sesame oil, garlic, and ginger. Stir to coat the beef evenly.
Cook on low for 6–8 hours or on high for 3–4 hours. The low setting gives the most tender results.
About 30 minutes before serving, add the broccoli florets on top of the beef. Cover and continue cooking until broccoli is bright green and crisp-tender.
In a small bowl, whisk the cornstarch with 1/4 cup cold water until smooth. Stir this slurry into the slow cooker and let it cook for 5–10 minutes to thicken the sauce.
Taste and adjust seasoning (add a splash of soy sauce or a pinch of sugar if needed). Serve hot over cooked rice and garnish as desired.

Best ways to enjoy it

Serve over steamed jasmine or basmati rice for the classic approach. Brown rice adds nuttiness and extra fiber.
Try it with udon or lo mein noodles for a heartier, noodle-focused meal.
For a low-carb plate, spoon it over cauliflower rice or roasted vegetables.
Garnish ideas: sliced scallions, toasted sesame seeds, or a drizzle of toasted sesame oil. Add crushed red pepper for heat.
Plating: spoon rice into a shallow bowl, mound beef and broccoli over top, finish with garnishes for an appealing restaurant-style presentation.

Keeping leftovers fresh

Refrigeration: Store leftovers in an airtight container for 3–4 days.
Reheating: Reheat gently on the stovetop over medium-low until steaming, stirring occasionally. Microwave in a covered dish and check temperature—reheat to at least 165°F (74°C) for safety.
Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Tip: Broccoli can get soft after freezing. If you plan to freeze, consider cooking the broccoli fresh when reheating to retain texture.

Tricks for success

Slice meat thin and against the grain to avoid toughness after long cooking.
Optional sear: Quickly searing beef strips in a hot skillet before slow-cooking adds more caramelized flavor but isn’t required.
Avoid watery sauce: Stir the cornstarch slurry into warm sauce and allow it a few minutes to thicken; adding cornstarch to a very cold mixture may clump.
If sauce is too salty, add a teaspoon of sugar, a splash of rice vinegar, or a bit of water to balance it.
Use a slow cooker liner for easy cleanup, or lightly oil the insert before starting.

Recipe variations

Spicy Szechuan: add 1–2 teaspoons chili garlic sauce or a few crushed dried chiles.
Mushroom and broccoli: toss in sliced cremini mushrooms with the broccoli for extra umami.
Vegetarian swap: replace beef with extra-firm tofu (pressed and marinated) or sliced king oyster mushrooms—cook on high for shorter time.
Teriyaki-style: swap brown sugar for 1/4 cup teriyaki sauce and add a splash of mirin.
Citrus brightening: stir in 1 teaspoon of lime or orange zest before serving for freshness.

Your questions answered

Q: Can I use frozen broccoli instead of fresh?
A: Yes—frozen broccoli works, but add it slightly earlier (about 40–45 minutes before serving) because frozen florets are colder and release more water. Fresh keeps a firmer texture.

Q: How do I keep the beef from getting stringy or tough?
A: Slice thin across the grain and use a low, slow cook time (6–8 hours on low). Avoid overcooking on high for prolonged periods. Searing briefly before slow-cooking helps flavor without affecting tenderness if slices are thin.

Q: Can I double this recipe?
A: Yes. Most slow cookers can handle a doubled recipe, but don’t overfill—leave 1–2 inches of headspace. Cooking time may increase slightly; check for tenderness.

Q: How can I make this gluten-free?
A: Use tamari or coconut aminos in place of soy sauce, and confirm any added sauces are gluten-free. Use arrowroot instead of cornstarch if you need grain-free thickening.

Conclusion

If you want more slow-cooker takes on this classic, check out the Easy Slow Cooker Beef and Broccoli Recipe | The Recipe Critic for another simple version, or compare techniques with Delish’s Best Slow-Cooker Beef & Broccoli Recipe to refine your approach.

Enjoy the ease of set-and-forget cooking with this crowd-pleasing dish—small prep, big payoff.