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I was craving takeout one night but didn’t want to deal with traffic, delivery fees, or standing at the stove. I tossed a few ingredients into my slow cooker on a whim, walked away, and a few hours later, I had a homemade version of beef and broccoli that seriously rivaled my favorite restaurant.
That little experiment turned into a go-to meal for busy weeknights or anytime I want something cozy and flavorful without lifting a finger.
This Crockpot Beef and Broccoli is savory, slightly sweet, and perfectly saucy—with tender strips of beef and crisp-tender broccoli that soak up every drop. It’s everything you love about the classic dish, made incredibly easy.
If you love this crockpot recipe, be sure to check out some of my other favorite cozy recipes like my crockpot pulled pork sandwiches, comforting chicken cacciatore, or these quick and veggie side dish ideas.
Whether you’re in the mood for something hearty, light, or crowd-pleasing, there’s something here for everyone!
Ingredients:
- 2 lbs flank steak or sirloin, thinly sliced against the grain
- 1 cup beef broth
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 4 cups broccoli florets (fresh or frozen, thawed)
- Cooked rice, for serving
- Sesame seeds or green onions, for garnish (optional)
Instructions:
- Assemble in Crockpot: Place sliced beef in the slow cooker. In a bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, ginger, and pepper. Pour over the beef and stir gently to coat.
- Cook: Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until the beef is tender.
- Thicken the Sauce: In a small bowl, mix cornstarch and cold water to form a slurry. Stir into the crockpot. Add the broccoli on top.
- Finish Cooking: Cover and cook on high for an additional 30 minutes, or until the sauce thickens and the broccoli is tender but still bright green.
- Serve: Spoon beef and broccoli over cooked rice. Garnish with sesame seeds or green onions if desired.
Notes:
- This recipe serves 4–6 people.
- To make slicing easier, freeze the beef for about 20 minutes before cutting.
- Fresh broccoli holds its texture best, but thawed frozen florets work in a pinch—just reduce the final cook time slightly.
- Want it spicier? Add a pinch of red pepper flakes to the sauce.
- This dish reheats well and tastes even better the next day.
Better Than Take Out Broccoli And Beef
I was craving takeout one night but didn’t want to deal with traffic, delivery fees, or standing at the stove.
I tossed a few ingredients into my slow cooker on a whim, walked away, and a few hours later, I had a homemade version of beef and broccoli that seriously rivaled my favorite restaurant.
That little experiment turned into a go-to meal for busy weeknights or anytime I want something cozy and flavorful without lifting a finger.
This Crockpot Beef and Broccoli is savory, slightly sweet, and perfectly saucy—with tender strips of beef and crisp-tender broccoli that soak up every drop.
It’s everything you love about the classic dish, made incredibly easy.
Ingredients
- 2 lbs flank steak or sirloin, thinly sliced against the grain
- 1 cup beef broth
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 4 cups broccoli florets (fresh or frozen, thawed)
- Cooked rice, for serving
- Sesame seeds or green onions, for garnish (optional)
Instructions
Assemble in Crockpot:
Place sliced beef in the slow cooker. In a bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, ginger, and pepper. Pour over the beef and stir gently to coat.
Cook:
Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until the beef is tender.
Thicken the Sauce:
In a small bowl, mix cornstarch and cold water to form a slurry. Stir into the crockpot. Add the broccoli on top.
Finish Cooking:
Cover and cook on high for an additional 30 minutes, or until the sauce thickens and the broccoli is tender but still bright green.
Serve:
Spoon beef and broccoli over cooked rice. Garnish with sesame seeds or green onions if desired.
Notes
This recipe serves 4–6 people.
To make slicing easier, freeze the beef for about 20 minutes before cutting.
Fresh broccoli holds its texture best, but thawed frozen florets work in a pinch—just reduce the final cook time slightly.
Want it spicier? Add a pinch of red pepper flakes to the sauce.
This dish reheats well and tastes even better the next day.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 757Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 199mgSodium: 1580mgCarbohydrates: 44gFiber: 7gSugar: 17gProtein: 78g
Wrapping Up Beef and Broccoli
With bold flavors and melt-in-your-mouth beef, this Crockpot Beef and Broccoli is the perfect blend of convenience and comfort. It’s a no-fuss, better-than-takeout meal that’s rich, savory, and full of satisfying textures.
Just set it, forget it, and come back to a hot, homemade dinner that tastes like you spent hours on it.
Serve it over fluffy white rice or even noodles for a complete, low-effort weeknight win.
