Slow-Cooker Beef and Broccoli

A convenient and delicious slow-cooked beef and broccoli dish that’s tender and bursting with flavor, perfect for busy weeknights.

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Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb beef (flank steak or sirloin), sliced thin Slice across the grain for tenderness.
2 cups broccoli florets Fresh is best; frozen will work but expect softer texture.
1/2 cup soy sauce Use low-sodium if preferred; tamari for gluten-free.
1/4 cup brown sugar Light or dark both work.
2 tablespoons cornstarch For thickening; see notes for alternatives.
2 cloves garlic, minced Or 1/2 teaspoon garlic powder in a pinch.
1 tablespoon ginger, minced Ground ginger can substitute (about 1/2 teaspoon).
1 cup beef broth Or water with a bouillon cube.
1 tablespoon sesame oil Added at the end for aroma.
Salt and pepper to taste

Method

Preparation

In a medium bowl, whisk together soy sauce, brown sugar, cornstarch, minced garlic, minced ginger, and beef broth until smooth and the cornstarch is fully dissolved.
Place the thinly sliced beef into the crock pot in an even layer. Pour the sauce over the beef and gently stir so slices are coated.

Cooking

Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the beef is fork-tender.
About 30 minutes before you want to serve, add the broccoli florets to the crock pot. Stir them into the sauce and replace the lid. Cook until broccoli is bright green and fork-tender (about 20–30 minutes).

Finishing Touches

Just before serving, stir in the sesame oil. Taste and season with salt and pepper as needed.
Serve hot over steamed rice or noodles and garnish if desired.

Notes

If the sauce seems thin at the end, remove a cup of liquid, whisk in 1–2 teaspoons cornstarch, return it to the crock pot and cook on high for 10–15 minutes, or thicken on the stovetop.