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Slow Cooker Beef and Broccoli

A comforting and low-effort dish featuring tender beef in a savory-sweet sauce, served with bright green broccoli—perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound beef sirloin, thinly sliced Slice across the grain; flank or skirt steak also work.
  • 2 cups broccoli florets Fresh preferred; frozen works, see notes.
  • 1/2 cup soy sauce Use low-sodium soy or tamari for gluten-free.
  • 1/4 cup brown sugar Substitute honey or maple syrup for a different sweetness.
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced Or 1/2 teaspoon ground ginger.
  • 1 tablespoon cornstarch Use arrowroot for grain-free.
  • 1/4 cup water For the cornstarch slurry.
  • Cooked rice for serving White, brown, or cauliflower rice.

Method
 

Preparation
  1. Thinly slice the beef across the grain so it will be tender when cooked.
  2. Mince the garlic and ginger.
Slow Cooking
  1. In the slow cooker, combine the beef, soy sauce, brown sugar, sesame oil, garlic, and ginger. Stir to coat the beef evenly.
  2. Cook on low for 6–8 hours or on high for 3–4 hours. The low setting gives the most tender results.
  3. About 30 minutes before serving, add the broccoli florets on top of the beef. Cover and continue cooking until the broccoli is bright green and crisp-tender.
  4. In a small bowl, whisk the cornstarch with 1/4 cup cold water until smooth. Stir this slurry into the slow cooker and let it cook for 5–10 minutes to thicken the sauce.
  5. Taste and adjust seasoning (add a splash of soy sauce or a pinch of sugar if needed). Serve hot over cooked rice and garnish as desired.

Notes

For gluten-free: swap soy sauce for tamari or coconut aminos (adjust salt). Consider cooking broccoli fresh when reheating to retain its texture.