Slow Cooker Beef and Broccoli
I grew up on takeout beef and broccoli, but this slow-cooker version quickly became my weeknight go-to. It delivers tender, thinly sliced flank steak and bright, crisp-tender broccoli all in one pot—without babysitting a hot stove. If you want the comfort of Chinese-American takeout with less oil, less fuss, and hands-off timing, this recipe is for busy nights or casual dinners with friends.
Why you’ll love this dish
This slow cooker beef and broccoli is comfort food made easy. The slow, gentle heat breaks down flank steak so it becomes fork-tender while the sauce concentrates into a savory-sweet glaze. Add the broccoli at the end and you get that fresh color and bite you want—no soggy greens.
- Ideal for weeknights when you want a filling, low-effort meal.
- Budget-friendly: flank steak is affordable and goes a long way when thinly sliced.
- Kid-approved: sweet-savory sauce and familiar flavors make it an easy family favorite.
- Make-ahead friendly: the sauce gets better the next day, so leftovers are great for lunches.
"This tastes just like my favorite takeout—but healthier and ready when I am. The steak stays tender and the broccoli keeps its color." — a tester who now makes it every week
The cooking process explained
Quick overview so you know what to expect: slice the flank steak thinly against the grain. Whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger to make the sauce. Toss half that sauce with the raw beef in the slow cooker and let the meat cook low and slow for about 4 hours. Reserve the rest of the sauce. Add fresh broccoli and the reserved sauce for the last hour so the florets steam but stay bright. Finish over rice or noodles and drizzle with extra sauce.
This recipe is low-effort but timing matters—don’t add the broccoli too early or it will turn mushy.
What you’ll need
- 1 lb beef flank steak, sliced thinly against the grain (see notes)
- 4 cups fresh broccoli florets
- 4 cloves garlic, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar (light or dark)
- 2 tbsp fresh ginger, grated
- 1 tbsp sesame oil
Ingredient notes and substitutions:
- Flank steak: thin-slicing is key. If you prefer, skirt steak or bavette works similarly. For braise-friendly cuts, increase cooking time.
- Soy sauce: low-sodium keeps the dish from being too salty; use tamari for gluten-free.
- Brown sugar: can substitute coconut sugar or honey (use less honey).
- Sesame oil: adds toasted nuttiness—omit if you don’t have it, but add a splash of toasted sesame seeds at the end.
Directions to follow
- Slice the flank steak into very thin strips across the grain. This makes each bite tender.
- In a bowl, whisk together soy sauce, minced garlic, grated ginger, brown sugar, and sesame oil until blended.
- Place the sliced beef into the slow cooker. Pour half the sauce over the beef and toss to coat. Reserve the remaining sauce for later.
- Cook on LOW for about 4 hours. The meat should be tender but not falling apart.
- After 4 hours, add the fresh broccoli florets and pour the reserved sauce over everything.
- Cook on LOW for another hour. Check that the broccoli is bright green and fork-tender.
- Serve the beef and broccoli over steamed rice or noodles. Drizzle extra sauce over the top if you want more glaze.
Best ways to enjoy it
- Serve over steamed jasmine or brown rice for a classic plate. For extra texture, use slightly sticky short-grain rice.
- Toss with lo mein or udon noodles for a noodle bowl.
- Garnish ideas: toasted sesame seeds, finely sliced scallions, or a few red pepper flakes for heat.
- Make it a bowl: add pickled carrots or cucumber on the side and a wedge of lime for brightness.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Reheat: Warm gently in a skillet over medium-low with a splash of water or reserved sauce to avoid drying out. Heat to an internal temperature of 165°F (74°C).
- Freeze: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Safety tip: Cool leftovers quickly (within 2 hours) and refrigerate to prevent bacterial growth.
Pro chef tips
- Slice against the grain: This shortens muscle fibers and makes the steak feel more tender.
- Keep broccoli bright: Add it late—about 1 hour before serving—so it steams instead of stewing.
- Sauce thickening: If you prefer a thicker sauce, remove a cup of liquid at the end, whisk 1–2 teaspoons cornstarch into it, simmer briefly on the stove until it thickens, then pour back over the beef.
- Don’t overcrowd the slow cooker: Lay the beef in a mostly single layer if possible so the sauce seasonings coat evenly.
- Flavor boost: A splash of oyster sauce or 1 tablespoon hoisin stirred into the reserved sauce adds depth.
Creative twists
- Spicy: Add 1–2 teaspoons chili garlic sauce or a diced fresh chile to the sauce for heat.
- Citrus-kissed: Stir in 1 teaspoon orange zest for a bright twist.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Vegetarian swap: Replace beef with seared tofu or seitan and reduce cooking time—add broccoli earlier to let flavors meld.
- Extra veg: Add sliced bell peppers, snap peas, or carrots with the broccoli for more color and crunch.
Helpful answers
Q: Can I use frozen broccoli instead of fresh?
A: Yes, but add frozen broccoli during the last 45 minutes instead of a full hour. Frozen florets release more water, so they may cook faster and can become softer.
Q: How long does prep take?
A: Plan 10–15 minutes to slice the steak and whisk the sauce. Most of the time is hands-off slow-cooking.
Q: Can I double the recipe?
A: You can, but be careful not to overfill your slow cooker. Keep the meat in a relatively even layer so it cooks evenly. You may need to increase cooking time slightly.
Q: How do I thicken the sauce without cornstarch?
A: Simmer the sauce on the stovetop to reduce it and concentrate flavors. Alternatively, whisk in a small amount of instant mashed potato flakes or a touch of arrowroot.
Q: Will the beef dry out in the slow cooker?
A: Thin slices of flank steak tolerate 3–5 hours on low well because of the gentle heat and sauce. Avoid cooking on HIGH for long periods; that’s when lean cuts can become tough.
Conclusion
This slow cooker beef and broccoli is a simple, reliable way to get tender beef and bright vegetables on the table with minimal fuss. For more slow-cooker variations and detailed step photos, try the recipe at Easy Slow Cooker Beef and Broccoli Recipe | The Recipe Critic. If you’re looking for another tested slow-cooker take on this classic, check out Best Slow-Cooker Beef & Broccoli Recipe for ideas and tweaks.
Slow Cooker Beef and Broccoli
Ingredients
Method
- Slice the flank steak into very thin strips across the grain.
- In a bowl, whisk together soy sauce, minced garlic, grated ginger, brown sugar, and sesame oil until blended.
- Place the sliced beef into the slow cooker. Pour half the sauce over the beef and toss to coat. Reserve the remaining sauce for later.
- Cook on LOW for about 4 hours until the meat is tender but not falling apart.
- After 4 hours, add the fresh broccoli florets and pour the reserved sauce over everything.
- Cook on LOW for another hour until the broccoli is bright green and fork-tender.
- Serve the beef and broccoli over steamed rice or noodles, drizzling with extra sauce if desired.
