I grew up watching a weekday dinner turn into a small celebration whenever my mom served her slow-cooked beef and broccoli. This version keeps that nostalgic comfort but simplifies it for modern kitchens: flank steak, a savory-sweet soy-brown sugar sauce, and just enough steam time for broccoli to stay bright and tender. It’s an easy, hands-off weeknight meal that tastes like you spent more time on it than you did.

Why you’ll love this dish

This slow cooker beef and broccoli delivers big flavor with minimal effort. The slow heat melts connective tissue in thinly sliced flank steak, making it tender without constant attention. The sauce—salt-forward soy balanced with brown sugar and aromatics—clings to the beef, creating rich bites that pair perfectly with rice or noodles.

Weeknight-friendly: prep in 10 minutes, set the slow cooker, and come back to dinner.
Budget-smart: flank steak is flavorful and often cheaper than prime cuts when sliced thin.
Kid-approved: sweet-savory sauce and tender beef are crowd-pleasers.
Healthier tweak options: swap brown sugar for honey, or use low-sodium soy and more veggies.

“The sauce is sticky but not cloying, and the beef comes out melt-in-your-mouth—our new favorite slow-cooker dinner.” — a satisfied home cook

Step-by-step overview

Expect a simple three-part process: slice the steak thin, whisk together a soy-brown sugar sauce with garlic and ginger, and slow-cook the beef until tender. Add broccoli in the final 30 minutes to keep it bright and not mushy. Finish by serving over rice or noodles with extra sauce spooned on top.

What you’ll need

1.5 pounds flank steak, sliced thinly against the grain (see note)
2 cups fresh broccoli florets, bite-sized
1/2 cup low-sodium soy sauce (sub: tamari for gluten-free)
1/4 cup beef broth (sub: low-sodium chicken broth or water with a splash of Worcestershire)
1/4 cup brown sugar (sub: honey or coconut sugar for different sweetness profiles)
3 garlic cloves, minced
1 inch fresh ginger, minced (or 1 tsp ground ginger in a pinch)

Notes:

Flank steak is ideal because it’s lean and slices nicely. Skirt steak or flat iron can work similarly.
Fresh broccoli gives the best texture; frozen can be used but add it earlier and expect softer results.

How to prepare it

Slice the flank steak thinly against the grain. Cut across the muscle fibers into 1/4-inch strips for maximum tenderness.
Mince the garlic and ginger so they melt into the sauce while cooking.
Whisk soy sauce, beef broth, brown sugar, garlic, and ginger in a medium bowl until the sugar dissolves.
Place the steak strips in the bottom of the slow cooker in an even layer.
Pour the sauce over the beef and toss gently to coat. Spread the meat so everything cooks evenly.
Cover and cook on low for about 4 hours or on high for 2 hours. The beef should be tender but not falling apart.
Thirty minutes before serving, add the broccoli florets on top of the beef. Cover and let steam until the broccoli is bright green and just tender.
Taste the sauce and adjust seasoning—more soy for salt, a pinch of sugar if you want sweeter.
Serve hot over steamed rice or your favorite noodles. Spoon extra sauce over each portion.

Best ways to enjoy it

Classic: Serve over jasmine or basmati rice and garnish with toasted sesame seeds and sliced green onions.
Noodle bowl: Toss with udon or ramen noodles and a squeeze of lime.
Low-carb: Serve over cauliflower rice or a bed of steamed bok choy.
Family-style: Place slow cooker on the table and let everyone help themselves—great for busy nights.

Storage and reheating tips

Refrigerate: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
Reheat: Gently rewarm in a saucepan over medium-low heat, adding a splash of water or broth to loosen the sauce. Microwave on medium power in 60-second bursts, stirring between intervals.
Freeze: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Beef reheated once is fine; avoid repeated reheating. Always reheat to an internal temperature of 165°F (74°C).

Pro chef tips

Slice thin and against the grain: This is the single best move to keep flank steak tender.
Don’t overcook broccoli: Adding it in the last 20–30 minutes keeps color and bite.
Reduce sauce if needed: If the slow cooker produces a loose sauce, transfer to a skillet and simmer to thicken, or whisk 1–2 tsp cornstarch with cold water and stir it in while simmering.
Layer flavors: Toast a teaspoon of sesame oil in a skillet quickly before adding it to the finished sauce for added depth.
Use a thermometer: Aim for ~145°F for medium beef before resting, but with thin strips and slow cooking you’re looking for tenderness more than a precise temp.

Creative twists

Spicy kick: Add 1–2 tsp sriracha or a sliced fresh chili to the sauce.
Asian citrus: Swap half the brown sugar for orange marmalade and add a splash of rice vinegar.
Mushroom beef and broccoli: Add sliced shiitake or cremini with the broccoli.
Teriyaki-style: Use pineapple juice (replace the broth) and finish with a touch of mirin.
Vegetarian swap: Replace beef with firm tofu or seitan; reduce cooking time and add sturdy veggies like carrots or snap peas.

FAQ

Q: How long does prep and cook time take?
A: Prep is about 10–15 minutes (mostly slicing and mincing). Cook time is 4 hours on low or 2 hours on high. Add 20–30 minutes at the end for the broccoli.

Q: Can I use frozen broccoli?
A: Yes, but frozen broccoli releases more water and will be softer. Add frozen broccoli earlier (about 40–50 minutes before serving) to avoid a watery sauce and to let it fully heat through.

Q: What if my sauce is too thin?
A: Remove beef and broccoli, transfer sauce to a saucepan, and simmer until reduced. Or whisk 1–2 tsp cornstarch with cold water and stir into the simmering sauce to thicken quickly.

Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function to brown briefly (optional), then cook on high pressure for 10–12 minutes with a natural release. Add broccoli and use the steam function for 0–1 minutes to keep it bright.

Q: Is flank steak the only cut to use?
A: No. Skirt steak, flat iron, or sirloin strips work well. Tougher roasts like chuck can be used but may shred rather than slice when slow-cooked—adjust expectations accordingly.

Conclusion

If you want a dependable weeknight winner, this slow cooker beef and broccoli balances ease and flavor beautifully. For another tested slow-cooker approach with similar pantry-friendly ingredients, see Easy Slow Cooker Beef and Broccoli Recipe | The Recipe Critic. For an alternative technique and serving ideas, check out this version at Best Slow-Cooker Beef & Broccoli Recipe.