I first made this Crockpot Beef and Broccoli on a rainy weeknight when I wanted takeout flavors without the wait. The sauce is savory-sweet, the flank steak melts tender, and the broccoli stays just bright when added at the right time. It’s an easy slow-cooker riff on the classic Chinese-American dish that’s perfect for busy evenings or meal prep.

Why you’ll love this dish

This slow-cooker version delivers the hands-off convenience of a crockpot with the bold, familiar flavors of beef and broccoli you crave. It’s great for busy families, weeknight dinners, or anyone who wants to skip takeout while still enjoying a comforting, saucy meal. Using flank steak makes the beef flavorful and economical; slicing against the grain keeps it tender even after long, slow cooking.

“I swapped takeout for this recipe and never looked back—simple ingredients, no fuss, and the sauce is exactly what I want from beef and broccoli.” — a satisfied weeknight cook

Why it’s especially handy:

Low effort: assemble in 10–15 minutes and let the crockpot do the work.
Budget-friendly: flank steak is cheaper than premium cuts but delivers great texture when sliced correctly.
Family-friendly: mildly sweet-savory flavors that kids and adults both like.
Flexible: easy to swap ingredients for dietary needs (see Variations).

How this recipe comes together

Step-by-step overview: You slice the flank steak thinly against the grain, whisk a simple sauce, layer beef in the crockpot, top with broccoli, and slow-cook until the beef is tender. Finish with a cornstarch slurry to thicken the sauce about 30 minutes before serving so the broccoli doesn’t overcook. No complicated steps, and most of the time is hands-off.

Timing expectations:

Prep time: 10–15 minutes
Cook time: 2–3 hours on high OR 4–6 hours on low
Finish time: 30 minutes to thicken sauce and rest before serving

What you’ll need

1 lb beef flank steak — sliced thinly against the grain (skirt or sirloin flap are good substitutes)
2 cups fresh broccoli florets — rinsed (or use broccolini; add later to avoid mush)
1/4 cup low-sodium soy sauce — or tamari/coconut aminos for gluten-free
2 tablespoons brown sugar — or maple syrup/honey for a different sweet note
3 garlic cloves, minced — fresh is best
1 tablespoon fresh ginger, minced — or 1 teaspoon ground ginger in a pinch
1 tablespoon cornstarch — used as a slurry to thicken the sauce
1 teaspoon sesame oil — for toasty depth (optional but recommended)

Notes: If you prefer a thicker sauce, double the cornstarch to 2 tablespoons and adjust water accordingly. Low-sodium soy keeps salt in check, especially if you’ll serve with salted sides.

Directions to follow

Slice the flank steak thinly against the grain. Aim for slices about 1/8–1/4 inch thick. Thinner slices get tender faster.
Rinse and drain the broccoli florets. Set aside in the fridge until you’re ready to add them.
In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, minced ginger, and sesame oil until the sugar dissolves.
Place the sliced beef in the bottom of the crockpot. Pour the soy sauce mixture evenly over the beef so it’s well coated.
Arrange the broccoli florets on top of the beef in a single layer. Do not stir — placing broccoli on top keeps it from overcooking and becoming limp.
Cover and cook on low for 4–6 hours, or on high for 2–3 hours, until the beef is fork-tender.
About 30 minutes before serving, mix 1 tablespoon cornstarch with 1–2 tablespoons cold water to make a slurry. Stir the slurry into the crockpot to thicken the sauce. Replace the lid and continue cooking until the sauce has glossy body and the broccoli is crisp-tender.
Taste and adjust seasoning. If it needs more salt, add a splash of soy sauce; if it’s too sweet, squeeze a little fresh lemon or lime juice.

Best ways to enjoy it

Serve over steamed jasmine rice or brown rice for a classic pairing.
Toss with udon, lo mein, or rice noodles for a heartier noodle bowl.
Garnish with toasted sesame seeds, thinly sliced scallions, or a drizzle of chili oil for heat.
For a lighter plate, serve with cauliflower rice or a side of steamed greens.

Plating tip: Spoon beef and broccoli over a shallow mound of rice, drizzle extra sauce, and finish with a sprinkle of green onions and sesame seeds for color and texture.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool within two hours of cooking to meet food safety guidelines.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over medium-low heat with a splash of water or broth to loosen the sauce, or microwave in 30–45 second increments, stirring in between. Bring reheated food to at least 165°F (74°C) before serving.
Safety note: Beef cooked in a crockpot should reach safe temperatures during cooking; always reheat leftovers thoroughly.

Pro chef tips

Always slice against the grain. It shortens muscle fibers and makes the beef noticeably tender.
For deeper flavor, sear the steak quickly in a hot skillet before adding to the crockpot. It’s optional but adds a caramelized note.
Don’t stir the broccoli in early. Placing it on top preserves texture; stirring buries it and leads to overcooking.
Make the cornstarch slurry with cold water to prevent lumps. Add it toward the end so the sauce thickens without the beef getting dry.
If your sauce becomes too thick after refrigeration, whisk in a little warm water or broth while reheating.

Creative twists

Gluten-free: Use tamari or coconut aminos to replace soy sauce.
Spicy kick: Add 1/2 teaspoon red pepper flakes, Sriracha, or a diced fresh chili to the sauce.
Hoisin variation: Add 1–2 tablespoons hoisin for a richer, slightly sweeter profile.
Protein swaps: Try thinly sliced chicken breasts, thighs, or firm tofu for a different protein option—adjust cook time accordingly (tofu can be added later to avoid falling apart).
Veggie boost: Add sliced bell peppers or snap peas in the last hour for extra color and crunch.

Common questions

Q: Can I use frozen broccoli?
A: It’s best to use fresh broccoli for texture. If you must use frozen, add it only in the last 30–45 minutes of cooking and reduce overall cook time slightly; frozen broccoli releases more water and can make the sauce thinner.

Q: Can I double the recipe?
A: Yes. Use a larger crockpot and keep the same ratios. Cooking time may increase slightly—check beef for tenderness after the minimal cook time.

Q: What if I don’t have cornstarch?
A: Use 1½–2 teaspoons of arrowroot powder, or simmer the sauce uncovered to reduce and thicken (this can concentrate flavors and salt).

Q: Is searing required?
A: No. Searing adds flavor and color but isn’t necessary. The crockpot will tenderize the beef regardless.

Q: How do I avoid mushy broccoli?
A: Add broccoli on top and only during the final 30–45 minutes. Avoid stirring in early.

Conclusion

If you want a simple, hands-off meal that tastes like restaurant beef and broccoli, this Crockpot Beef and Broccoli hits the mark—tender flank steak, a balanced savory-sweet sauce, and crisp-tender broccoli with minimal effort. For another well-loved version to compare techniques and tips, check out Crockpot Beef and Broccoli – I Heart Naptime. If you’d like an alternate slow-cooker take with different seasoning ideas, see the Best Slow-Cooker Beef & Broccoli Recipe on Delish.