Name: Slow Cooker Beef and Broccoli
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Ingredients: 1 pound beef (flank steak or sirloin), sliced thinly (Slice against the grain for tenderness.); 2 cups broccoli florets (Small florets heat through fastest.); 1/2 cup soy sauce (Use low-sodium if preferred. (GF option: tamari or coconut aminos.)); 1/4 cup brown sugar (Light or dark both work. (Substitute: coconut sugar or maple syrup.)); 2 tablespoons cornstarch (Helps thicken the sauce. (GF alternative: arrowroot powder or tapioca starch.)); 1 tablespoon sesame oil (Use toasted sesame oil for richer flavor.); 2 cloves garlic, minced (Fresh tastes best.); 1 tablespoon ginger, minced (Fresh ginger gives a brighter flavor than ground.); 2 cups cooked rice (Jasmine or short-grain rice pairs nicely.)

I make this slow cooker beef and broccoli whenever I want takeout flavors with zero commute. Thinly sliced flank or sirloin simmers in a simple soy-brown sugar sauce until ultra-tender, then broccoli is added at the end so it stays bright and just-crisp. It’s a hands-off weeknight winner that tastes like restaurant beef and broccoli but comes together with one pot and a few pantry staples.

Why you’ll love this dish

This version of beef and broccoli is built for busy nights. Pop everything into the slow cooker in the morning, go about your day, then add broccoli near the end for texture. The result: deeply flavored beef, a glossy sauce, and broccoli that still has bite — no last-minute stir-frying required.

Family-friendly and kid-approved: sweet-savory sauce with familiar flavors.
Budget-friendly: flank or sirloin stretches a long way when sliced thin and slow-cooked.
Low-effort: minimal hands-on time; great for meal prep.
Flexible: easy to swap proteins or make it gluten-free.

“Tastes like takeout — but I didn’t have to leave the house. The beef was melt-in-your-mouth tender and the sauce was perfect over rice.” — a dinner-night win

The cooking process explained

Before you start, here’s what will happen: thin slices of beef are combined with soy sauce, brown sugar, sesame oil, garlic, ginger and cornstarch right in the slow cooker. The cornstarch helps the sauce thicken as the beef releases juices. You’ll cook low for 4–6 hours until the beef is tender, then stir in broccoli for the last 30 minutes so it stays bright and slightly crisp. Finish by spooning the beef and sauce over steamed rice.

What to expect while it cooks:

Aroma builds slowly — garlic and ginger become mellow and fragrant.
Sauce will be thinner initially and thicken as cornstarch activates.
Slicing the beef thin and against the grain gives the most tender result.

What you’ll need

1 pound beef (flank steak or sirloin), sliced thinly — slice against the grain for tenderness. (Substitute: skirt steak or top round if needed; slice very thin.)
2 cups broccoli florets — small florets heat through fastest. (Sub: frozen broccoli — add earlier and expect softer texture.)
1/2 cup soy sauce — use low-sodium if you prefer less salt. (GF option: tamari or coconut aminos.)
1/4 cup brown sugar — light or dark both work. (Substitute: coconut sugar or maple syrup for a different sweetness profile.)
2 tablespoons cornstarch — helps thicken the sauce. (GF alternative: arrowroot powder or tapioca starch.)
1 tablespoon sesame oil — use toasted sesame oil for richer flavor; you can add extra at the end for aroma.
2 cloves garlic, minced — fresh tastes best.
1 tablespoon ginger, minced — fresh ginger gives a brighter flavor than ground.
2 cups cooked rice (for serving) — jasmine or short-grain rice pairs nicely. (Low-carb: cauliflower rice.)

Notes: If you like a richer sauce, add 1–2 tablespoons of oyster sauce or hoisin at the start or finish.

How to prepare it

Slice the beef thinly across the grain. If slightly frozen (very helpful), it’s easier to slice thinly and evenly.
Add the sliced beef to the slow cooker. Pour in the soy sauce and sesame oil. Sprinkle in the brown sugar and cornstarch. Add the minced garlic and ginger. Stir everything until the beef is well coated.
Cover and cook on LOW for 4–6 hours. Check for tenderness at about 4 hours — the exact time depends on the cut and thickness of slices.
With about 30 minutes left, add the broccoli florets to the slow cooker. Stir to combine so the broccoli steams in the sauce but remains slightly crisp.
Taste and adjust seasoning: add more soy sauce for salt, a pinch of sugar if you want more sweetness, or a splash of rice vinegar for brightness.
Serve the beef and broccoli over hot cooked rice. Garnish with sliced scallions and toasted sesame seeds if you like.

Best ways to enjoy it

Serve over steamed jasmine or short-grain rice for a classic presentation.
Stir the beef and sauce into fried rice or toss with cooked noodles for a lo mein-style bowl.
Garnish with thinly sliced scallions, toasted sesame seeds, and a drizzle of extra sesame oil.
Add a side of quick pickled cucumbers, a simple Asian slaw, or steamed dumplings for variety.
Pair with a cold Asian lager or a light, fruity white wine (Riesling or Gewürztraminer) if you want a beverage match.

How to store & freeze

Refrigerator: Cool to room temperature, then transfer to an airtight container. Keeps 3–4 days.
Freezer: Place in a freezer-safe container and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over medium-low heat until simmering, adding a splash of water or broth to loosen the sauce. Microwave in short bursts, stirring between intervals. Reheat to an internal temperature of 165°F (74°C) for food safety.
Food safety: Refrigerate leftovers within 2 hours of cooking. Use shallow containers to cool faster.

Helpful cooking tips

Slice thin and against the grain: this is the single biggest trick for tender beef.
Slightly freeze the beef for 20–30 minutes — it firms up and makes very thin slicing easier.
If your sauce is too thin at the end, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the slow cooker on HIGH for 10–15 minutes to thicken.
Avoid overcooking broccoli — add it near the end to keep color and texture.
Want more depth? Quickly sear the beef in a hot skillet before adding to the slow cooker for extra browning and flavor (optional).
Add sesame oil at the end for a brighter aroma — toasted sesame oil loses its punch if cooked too long.

Recipe variations

Spicy: Stir in 1–2 teaspoons sriracha, chili paste, or red pepper flakes before serving.
Gluten-free: Use tamari or coconut aminos and arrowroot instead of cornstarch.
Low-carb: Serve over cauliflower rice or zoodles instead of rice.
Vegetarian: Replace beef with extra-firm tofu (pressed and cubed) and reduce cooking time; add broccoli earlier or steam separately.
Extra veg: Add sliced bell peppers, mushrooms, or snap peas with the broccoli for more color and nutrients.
Orange beef twist: Add 2 tablespoons orange marmalade and a splash of orange juice to the sauce for a citrus glaze.

Common questions

Q: Can I use other cuts of beef?
A: Yes. Flank or sirloin are ideal for thin slicing. You can use skirt steak, top round, or even stew meat — but adjust cooking time and slice thinly when using leaner cuts.

Q: Will the broccoli get mushy?
A: Not if you add it during the last 20–30 minutes. The short time in the hot sauce steams it through but keeps it crisp. If you prefer even firmer broccoli, steam it separately and fold in just before serving.

Q: Can I double the recipe?
A: Yes — a standard slow cooker can usually handle doubling, but avoid overfilling. Leave at least 1–2 inches of headspace for even cooking. Cooking time may increase slightly.

Q: How do I thicken the sauce if it’s watery?
A: Make a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water) and stir into the slow cooker, then cook on HIGH for 10–15 minutes until thickened. Alternatively, remove some sauce, simmer on the stovetop to reduce, then return to the cooker.

Q: Can I prep this ahead of time?
A: Absolutely. Combine the beef and sauce in a sealed container and refrigerate up to 24 hours before cooking. Add broccoli toward the end as usual.

Conclusion

If you want a fuss-free, crowd-pleasing dinner that tastes like takeout, this slow cooker beef and broccoli is a reliable go-to. For a similar slow-cooker approach and extra tips, check this Easy Slow Cooker Beef and Broccoli Recipe | The Recipe Critic. For another trusted variation and useful serving ideas, see Best Slow-Cooker Beef & Broccoli Recipe on Delish.