Slow Cooker Beef and Broccoli
I still remember the first time I made this slow cooker beef and broccoli for a hectic weeknight — the kitchen smelled like a Chinese takeout joint, but it took almost no hands-on time. Thinly sliced top round braises slowly in a sweet-salty sauce until tender, then tender-crisp broccoli finishes it off. It’s a comforting, family-friendly dinner that’s easy to scale and forgiving if you’re new to slow cooking. For a quick reference version of this classic, see this slow-cooker take for similar timing and tips.
Why you’ll love this dish
This recipe takes a takeout favorite and makes it truly weeknight-friendly. You get tender beef without standing over the stove, a pantry-friendly sauce, and a quick final step to thicken everything — all while keeping broccoli bright and not mushy. It’s budget-wise (top round is economical), kid-appealing, and doubles well for lunches the next day.
“A perfect weeknight dinner—easy prep, bold flavor, and leftovers that taste even better the next day.”
Reasons this works:
- Low-effort: mostly hands-off in the slow cooker.
- Big flavor: soy, brown sugar, sesame oil, and garlic create a balanced sauce.
- Texture control: add broccoli at the end so it stays crisp-tender.
- Versatile: serve over rice, noodles, or on its own.
Step-by-step overview
- Slice the beef thinly and place it in a 5–6 quart slow cooker.
- Pour in the sauce made from beef broth, soy, brown sugar, sesame oil, Sriracha, garlic, and green onions.
- Cook on low for about 4 hours until beef is tender.
- Slurry in cornstarch to thicken the sauce.
- Toss in broccoli and cook 15–20 minutes more until just tender.
- Serve immediately over rice, noodles, or by itself.
What you’ll need
- 1 1/2 lbs. top round steak, thinly sliced (freeze 20 minutes for easier slicing)
- 1 c. beef broth, low sodium
- 1/2 c. soy sauce, low sodium
- 1/2 c. light brown sugar
- 3 Tbsp. sesame oil
- 1 Tbsp. Sriracha sauce (adjust to taste or omit for no heat)
- 3 cloves garlic, minced
- 3 green onions, thinly sliced (white and green parts)
- 2 Tbsp. cornstarch
- 2 c. broccoli florets
Notes and substitutions:
- Swap flank steak or skirt steak if you prefer — slice thinly across the grain.
- For gluten-free, use tamari or coconut aminos instead of soy sauce and cornstarch is fine; use arrowroot as an alternative thickener.
- If you like a deeper sesame flavor, add 1 tsp toasted sesame seeds at the end.
Step-by-step instructions
- Trim any excess fat from the top round and slice it thinly against the grain. This helps tenderness.
- Place the sliced beef in a 5- or 6-quart slow cooker in an even layer.
- In a bowl or measuring cup, whisk together beef broth, soy sauce, light brown sugar, sesame oil, Sriracha, minced garlic, and sliced green onions. Pour over the beef.
- Cover and cook on LOW for 4 hours, or until the beef is cooked through and easily shredded with a fork.
- Remove the lid. Spoon out 3 tablespoons of the cooking liquid into a small bowl. Add the 2 tablespoons of cornstarch and whisk until smooth (no lumps).
- Pour the cornstarch slurry back into the slow cooker and toss the beef gently to coat. The sauce will thicken in a few minutes.
- Add the broccoli florets, cover, and cook an additional 15–20 minutes until the broccoli is bright green and just tender — not mushy.
- Taste and adjust seasoning (a splash of soy or a pinch of sugar if needed). Serve hot as a main dish or over steamed rice.
Best ways to enjoy it
- Over steamed jasmine or brown rice for a classic pairing.
- Toss with udon or lo mein noodles for a noodle bowl.
- Serve in lettuce cups for a lighter, low-carb option.
- Garnish with extra sliced green onions, toasted sesame seeds, or a few drops of sesame oil for brightness.
- Add pickled red chilies or crushed red pepper for extra heat at the table.
Storage and reheating tips
- Refrigerate cooled leftovers within 2 hours in an airtight container for up to 4 days.
- To freeze: place cooled beef and sauce (without broccoli) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over medium-low, adding a splash of water or broth if the sauce is too thick. If reheating in the microwave, heat in 1-minute bursts, stirring between intervals.
- If reheated meals become thick, whisk a little warm water to loosen the sauce. Add fresh broccoli and steam separately if you want crisp florets rather than soggy ones.
Helpful cooking tips
- Slice meat thin and against the grain for the most tender bite. Partially freezing the steak for 15–20 minutes makes slicing easier.
- Low-and-slow builds tenderness without drying lean cuts like top round. Don’t rush by using high heat.
- Make the cornstarch slurry off to the side to avoid lumps. Mix cornstarch with cold liquid first, never hot.
- Add broccoli at the end — 15–20 minutes is enough to cook through while keeping a slight bite.
- Taste before serving; low-sodium broth and soy can vary so you might want a splash more soy or a pinch of sugar.
Creative twists
- Spicy honey-kick: swap Sriracha for chili-garlic sauce and add 1–2 tbsp honey.
- Citrus lift: finish with 1 tsp rice vinegar and a splash of lime juice for brightness.
- Vegetarian swap: replace beef with thick slices of portobello mushrooms and use vegetable broth. Add 10–15 minutes less cook time.
- Coconut sesame: stir in 2 tbsp coconut milk after thickening for a creamy twist.
- Peanut butter twist: whisk in 2 tbsp smooth peanut butter with the sauce for a satay-inspired flavor.
Common questions
Q: Can I use frozen steak?
A: It’s best to thaw before slicing. Partially freezing (15–20 minutes) firms the meat for clean, thin slices, but fully frozen meat is hard to slice and won’t cook evenly.
Q: How long will leftovers last?
A: Refrigerated in an airtight container, leftovers stay good 3–4 days. Frozen (sauce and beef only) lasts up to 3 months.
Q: Can I double the recipe?
A: Yes — use a larger slow cooker or make in two batches. Ensure the beef is in an even layer so it cooks evenly.
Q: What if my sauce is too thin after adding cornstarch?
A: Let it simmer for a few minutes with the lid off — it will thicken. If still thin, make another small slurry (1 tsp cornstarch + 1 tbsp cold water), whisk and add a little at a time.
Q: Can I skip the Sriracha?
A: Absolutely. Omit for a milder dish or replace with 1 tsp chili flakes for a different kind of heat.
Conclusion
If you want another slow-cooker take on this dinner for comparison or inspiration, check out this detailed version from Easy Slow Cooker Beef and Broccoli Recipe | The Recipe Critic. For a slightly different technique and serving ideas, this Best Slow-Cooker Beef & Broccoli Recipe is a helpful reference.
Slow Cooker Beef and Broccoli
Ingredients
Method
- Trim any excess fat from the top round and slice it thinly against the grain.
- Place the sliced beef in a 5- or 6-quart slow cooker in an even layer.
- In a bowl or measuring cup, whisk together beef broth, soy sauce, light brown sugar, sesame oil, Sriracha, minced garlic, and sliced green onions. Pour over the beef.
- Cover and cook on LOW for 4 hours, or until the beef is cooked through and easily shredded with a fork.
- Remove the lid and spoon out 3 tablespoons of the cooking liquid into a small bowl. Add 2 tablespoons of cornstarch and whisk until smooth (no lumps).
- Pour the cornstarch slurry back into the slow cooker and toss the beef gently to coat. The sauce will thicken in a few minutes.
- Add the broccoli florets, cover, and cook an additional 15–20 minutes until the broccoli is bright green and just tender.
- Taste and adjust seasoning as necessary. Serve hot over steamed rice, noodles, or on its own.
