Slow Cooker Beef and Broccoli

Name: Slow Cooker Beef and Broccoli
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 4 servings
Ingredients: 1.5 pounds of flank steak, cut into thin strips; 1 cup beef broth; 1/2 cup soy sauce; 1/4 cup brown sugar; 3 cloves garlic, minced; 1 tablespoon sesame oil; 1 teaspoon ginger, grated; 2 tablespoons cornstarch mixed with 3 tablespoons water; 4 cups broccoli florets

Highlighted under: Nourishing Comfort Bowls

The aroma of tender beef simmered in a savory sauce fills the kitchen, making it feel so cozy. Just imagine butter-soft beef paired with crisp broccoli, soaking in that rich sauce. I started making this dish during a rainy week when I needed something easy and comforting. It’s one of those recipes that my family asks for regularly, especially when I'm short on time but still want to bring everyone to the table.

Created by

The Tastycrafter Team

Last updated on 2026-05-13T10:29:04.465Z

Honestly, this recipe has become a staple in our home.Who doesn’t love a meal that barely requires any effort but still gets everyone excited about dinner?

I remember one rainy Tuesday when I just threw everything in the slow cooker, walked away, and by the time we came back, dinner was ready. One tip I have is to make sure you don’t overcook the broccoli; I like to add it in toward the end to keep its crunch!

Why I Keep Making This

It doesn’t require much prep time
Almost everything comes from the pantry
The leftovers are even better the next day

The Secret to This Slow Cooker Beef and Broccoli

What I love about this dish is how incredibly forgiving it is. You don’t have to worry about precise timing or measurements, which makes it a delightful choice for busy days. The beef can simmer for a bit longer without any drama, as it just gets even more tender as it cooks. Honestly, if you have some garlic that’s a little past its prime, throw it in there, it’ll blend right in with the other flavors.

And don’t shy away from the broccoli. It’s easy to undercook it, but keeping it a bit crunchy contrasts nicely with the silky sauce. If you're making this on a day when fresh broccoli isn't around, frozen works in a pinch too. Just toss it in during the last 30 minutes so it doesn't turn to mush.

Ingredients

Here's what you'll need:

For the beef and sauce

1.5 pounds of flank steak, cut into thin strips
1 cup beef broth
1/2 cup soy sauce
1/4 cup brown sugar
3 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon ginger, grated
2 tablespoons cornstarch mixed with 3 tablespoons water

For the broccoli

4 cups broccoli florets

Instructions

Here's how to make it:

Prep the beef

In a slow cooker, add the flank steak strips and spread them out. In a bowl, whisk together the beef broth, soy sauce, brown sugar, garlic, sesame oil, and ginger. Pour this mixture over the beef, giving everything a good stir to coat the meat well.

Cook on low

Cover and cook on low for about 6 hours. Honestly, you'll want to check at the 5-hour mark, just to see how things are coming along. The beef should be fork-tender when it's done.

Thicken the sauce

About 30 minutes before serving, stir in that cornstarch mixture. This will help thicken the sauce. I usually just eyeball it but be careful not to add too much, or it’ll get gloopy.

Add the broccoli

Once the sauce is thickened, stir in the broccoli florets. Let it cook for another 30 minutes on low. You want the broccoli to be bright green and still a bit crunchy, which is key to keeping the texture just right.

Serve it up

Serve the beef and broccoli over rice or noodles. Trust me, you’ll want to spoon plenty of that delicious sauce on top. I often add sesame seeds for a bit of crunch.

Scaling Slow Cooker Beef and Broccoli for a Crowd

If you’re planning to feed a bunch of people, you can easily double the ingredients. Just remember to adjust your slow cooker’s cooking time a little, but don’t stress too much. As long as it stays on low heat, it will be okay. You might find that it takes a bit longer for everything to come together because of the extra volume, so just keep an eye on that tender beef around the five-hour mark.

When doubling the recipe, you could either use a larger slow cooker or cook in two separate pots. I've done both, and either way works just fine. If you are really in a pinch for space, consider using a large pot on the stove to make a quick stir-fry version with the same ingredients. It’s a little different, but still has that same comforting vibe.

Questions About Recipes

→ Can I use chicken instead of beef?

You can, but I wouldn't recommend it for this recipe. Chicken cooks faster and could end up overdone by the time the broccoli is ready.

→ What if I don’t have garlic?

To be honest, I skip the garlic half the time and it still tastes great. A little onion powder could work if you have that on hand.

→ How do I store leftovers?

Just put them in an airtight container and keep them in the fridge. They'll last about 3 days. Make sure to reheat slowly; the beef can get dry if you're not careful.

→ Can I add more vegetables?

Absolutely! Feel free to throw in bell peppers or snap peas. Just remember to adjust how long you cook them to maintain some crunch!