Slow Cooker Broccoli Beef

I grew up on restaurant-style beef and broccoli, and this slow cooker version became my go-to when I wanted that same savory comfort without standing over the stove. It’s a hands-off weeknight dinner that turns inexpensive chuck steak into tender slices bathed in a glossy, garlicky sauce—perfect over steamed rice. If you like set-it-and-forget-it meals that still feel special, this one delivers. For a slightly different take on slow-cooker beef-and-broccoli, check out this slow-cooker version I tested earlier.

Why you’ll love this dish

This recipe is ideal when you want restaurant-quality comfort with minimal fuss. It uses budget-friendly chuck steak that becomes meltingly tender after several hours in the slow cooker. The sauce—soy, oyster sauce, brown sugar, and sesame oil—balances salty, sweet, and umami for a deeply satisfying flavor that kids and adults both enjoy. Because the broccoli is added near the end, it stays bright and slightly crisp instead of turning mushy.

“Tastes like takeout, but I didn’t have to fight traffic—or pay extra for delivery.” — a quick reader review

Reasons to reach for this recipe:

• Weeknight winner: prep in 10 minutes, cook while you work or run errands.
• Budget-friendly: chuck steak is economical but becomes tender when cooked low and slow.
• Crowd-pleaser: family-friendly flavors and easy to double for gatherings.
• Flexible: swap proteins, thickeners, or greens to match dietary needs.

The cooking process explained

Before you gather the ingredients, here’s the rough timeline so you know what to expect:

1. Combine the beef and sauce components in the slow cooker and cook low for 4–5 hours until the steak is tender.
2. Reserve a bit of the cooking liquid and whisk in cornstarch to make a slurry.
3. Add the cornstarch slurry and broccoli to the cooker and cook 25–30 more minutes until the sauce thickens and broccoli is tender-crisp.
4. Serve hot over rice and garnish with sesame seeds.

This overview prepares you to move quickly through the short active steps at the end.

What you’ll need

• 2 pounds chuck steak, sliced thin (slice against the grain for tenderness; 1/4-inch slices work well)
• 1 cup low-sodium beef broth (or water + bouillon)
• 1/2 cup low-sodium soy sauce (use tamari for gluten-free)
• 4 garlic cloves, minced
• 1/4 cup oyster sauce (or hoisin for a sweeter profile)
• 1/4 cup brown sugar (light or dark)
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch (substitute arrowroot for gluten-free)
• 2 heads broccoli, cut into florets (or use cauliflower)
• Sesame seeds for garnish (optional)

Notes and substitutions:

• For a gluten-free version, use tamari and arrowroot instead of soy sauce and cornstarch.
• If you prefer more heat, add 1/2 teaspoon crushed red pepper flakes or a dash of sriracha.
• If you only have flank or skirt steak, that works too—just slice thinly across the grain.

Step-by-step instructions

1. Prepare the beef: Trim excess fat from the chuck and slice thinly across the grain. Thinner slices cook more quickly and shred/tenderize better in the slow cooker.
2. Add to slow cooker: Place the sliced steak into the slow cooker. Pour in the beef broth, soy sauce, minced garlic, oyster sauce, brown sugar, and sesame oil. Stir to combine so the beef is coated.
3. Cook low: Cover and cook on LOW for 4–5 hours, or until the steak is fork-tender and easy to pull apart. Longer cooking can make it even more tender; just avoid overcooking beyond 6–7 hours to preserve texture.
4. Make the slurry: When the beef is done, reserve 1/4 cup of the cooking liquid into a bowl. Whisk the cornstarch into the reserved liquid until smooth and lump-free.
5. Finish with broccoli: Add the cornstarch slurry back into the slow cooker and stir in the broccoli florets. Cook on LOW for another 25–30 minutes, or until the sauce thickens and the broccoli is tender but still bright green.
6. Serve: Spoon the beef and broccoli over steamed rice or noodles. Sprinkle sesame seeds on top if desired and serve immediately.

For extra guidance on slow-cooker timing and texture, you might like this alternate approach I referenced while fine-tuning the method: more slow-cooker tips and variations.

Best ways to enjoy it

• Classic pairing: Serve over steamed white or brown rice to soak up the sauce.
• Noodle bowl: Try with udon, lo mein, or rice noodles for a heftier meal.
• Vegetable-forward plate: Stir in extra vegetables like sliced bell peppers or snap peas with the broccoli for more color and crunch.
• Garnishes: Sesame seeds, sliced green onions, or a drizzle of toasted sesame oil brighten the dish.

Presentation tip: For a restaurant feel, mound rice in the center of the bowl, spoon beef and broccoli around and on top, then finish with a sprinkle of sesame seeds and sliced scallions.

Storage and reheating tips

• Refrigerate: Cool leftovers within 2 hours of cooking and refrigerate in an airtight container for up to 3–4 days.
• Reheat: Gently reheat on the stovetop over low-medium heat, adding a splash of water or broth if the sauce has thickened too much. Avoid high heat which can make the beef chewy. Microwave in 30–60 second bursts, stirring between intervals.
• Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: broccoli texture softens after freezing; if you prefer fresher-tasting broccoli, remove the beef-only portion for freezing and add fresh broccoli when reheating.
• Food safety: Always reheat to at least 165°F (74°C) and don’t refreeze once fully thawed.

Helpful cooking tips

• Slice against the grain: This shortens muscle fibers and keeps each bite tender.
• Brown first? Optional. Searing the steak briefly in a hot skillet develops extra flavor but isn’t necessary—slow cooking produces great tenderness on its own.
• Keep broccoli vibrant: Add it near the end of cooking so it stays bright; overcooking will make it mushy and dull the color.
• Thickening control: If the sauce isn’t thick enough after 30 minutes, whisk 1 more tablespoon cornstarch with 1 tablespoon cold water and stir it in; cook 5–10 minutes more.
• Texture balance: If you like a silkier sauce, blend a small amount of the finished sauce and stir back in to emulsify.

Creative twists

• Spicy kick: Add chili garlic sauce or 1–2 teaspoons gochujang to the sauce mix.
• Citrus brightness: Stir a tablespoon of rice vinegar or a squeeze of lime at the end to brighten the flavors.
• Tofu swap: Replace beef with extra-firm tofu (pressed and cubed); reduce cooking time and add the tofu during the last hour to avoid over-softening.
• Sheet-pan finish: After slow-cooking the beef, transfer to a hot skillet and flash-sear for caramelized edges before adding the sauce and broccoli for a textural punch.

Common questions

Q: Can I use a different cut of beef?
A: Yes—flank, skirt, or sirloin work, but slice them thinly against the grain. Chuck is forgiving and becomes especially tender with low-and-slow cooking.

Q: How long does this take from start to finish?
A: Active prep is about 10 minutes. Cook time is 4–5 hours on low, plus 25–30 minutes after adding the broccoli.

Q: Can I make this gluten-free?
A: Absolutely. Use tamari instead of soy sauce and arrowroot powder instead of cornstarch. Oyster sauce often contains gluten—look for a gluten-free substitute or use extra tamari plus a touch of fish sauce if desired.

Q: My sauce didn’t thicken—what went wrong?
A: Ensure you mixed the cornstarch with cold liquid to make a smooth slurry before adding. Also, simmer long enough after adding the slurry—cornstarch needs a few minutes of gentle heat to activate.

Q: Is it OK to cook on high instead?
A: You can, but textures change. High may cook the beef faster (3–4 hours) but can make broccoli softer and meat slightly less tender than slow-low cooking.

Conclusion

If you want another tested slow-cooker version to compare techniques and flavor tweaks, read this detailed Slow Cooker Broccoli Beef – Creme De La Crumb. For additional ideas and an alternate ingredient list, see this Easy Slow Cooker Beef and Broccoli Recipe | The Recipe Critic.

Slow Cooker Beef and Broccoli

This slow cooker version of beef and broccoli transforms budget-friendly chuck steak into tender slices in a glossy, garlicky sauce, providing restaurant-quality comfort with minimal fuss.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds chuck steak, sliced thin Slice against the grain for tenderness; 1/4-inch slices work well.
• 1 cup low-sodium beef broth Or water + bouillon.
• 1/2 cup low-sodium soy sauce Use tamari for gluten-free.
• 4 cloves garlic, minced
• 1/4 cup oyster sauce Or hoisin for a sweeter profile.
• 1/4 cup brown sugar Light or dark.
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch Substitute arrowroot for gluten-free.
• 2 heads broccoli, cut into florets Or use cauliflower.
• Sesame seeds for garnish Optional.

Method

 

Preparation

1. Trim excess fat from the chuck steak and slice thinly across the grain.
2. Place the sliced steak into the slow cooker. Pour in the beef broth, soy sauce, minced garlic, oyster sauce, brown sugar, and sesame oil. Stir to combine so the beef is coated.

Cooking

1. Cover and cook on LOW for 4-5 hours, or until the steak is fork-tender.
2. When the beef is done, reserve 1/4 cup of the cooking liquid into a bowl. Whisk the cornstarch into the reserved liquid until smooth.
3. Add the cornstarch slurry back into the slow cooker and stir in the broccoli florets.
4. Cook on LOW for another 25-30 minutes, or until the sauce thickens and the broccoli is tender but still bright green.

Serving

1. Spoon the beef and broccoli over steamed rice or noodles. Sprinkle sesame seeds on top if desired and serve immediately.

Notes

For a gluten-free version, use tamari and arrowroot instead of soy sauce and cornstarch. For more heat, add crushed red pepper flakes or sriracha. If using flank or skirt steak, slice thinly across the grain.