Slow Cooker Beef and Broccoli

A simple and flavorful slow-cooked beef and broccoli dish that delivers big taste with minimal effort, perfect for weeknight dinners.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 400

Main Ingredients

1.5 pounds flank steak, sliced thinly against the grain Flank steak is ideal because it’s lean and slices nicely.
2 cups fresh broccoli florets, bite-sized Fresh broccoli gives the best texture; frozen can be used but add it earlier.

Sauce Ingredients

1/2 cup low-sodium soy sauce Substitute: tamari for gluten-free.
1/4 cup beef broth Substitute: low-sodium chicken broth or water with a splash of Worcestershire.
1/4 cup brown sugar Substitute: honey or coconut sugar for different sweetness profiles.
3 cloves garlic, minced
1 inch fresh ginger, minced Or 1 tsp ground ginger in a pinch.

Preparation

Slice the flank steak thinly against the grain 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.

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, spreading the meat evenly.
Cover and cook on low for about 4 hours or on high for 2 hours until the beef is tender but not falling apart.
Thirty minutes before serving, add the broccoli florets on top of the beef and cover to steam until bright green and just tender.
Taste the sauce and adjust seasoning with more soy for salt or a pinch of sugar if desired.

Serving

Serve hot over steamed rice or your favorite noodles, spooning extra sauce over each portion.

Refrigerate leftovers for up to 3–4 days. Reheat gently, adding a splash of water or broth to loosen the sauce.