Slow Cooker Beef and Broccoli Made Easy in 3 Steps

This Slow Cooker Beef and Broccoli is a comforting, hands-off dinner that delivers tender beef, crisp broccoli, and savory sauce—all without much effort. I love how it lets me set it and forget it until dinner time, so I can focus on other things while it works its magic.

Why You’ll Love This Recipe

I love this recipe because it simplifies what often feels like a takeout dish into something homey and stress-free. The slow cooker does all the heavy lifting: the beef becomes melt-in-your-mouth, the flavors deepen, and the broccoli stays crisp when added toward the end. It’s perfect for busy days when I want something flavorful but fuss-free. Plus, leftovers are great for lunch the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lb (≈ 900 g) beef flank steak or sirloin, thinly sliced against the grain

• 2 cups beef broth

• ¼ cup soy sauce (or tamari for gluten-free)

• 2 tablespoons oyster sauce

• 2 tablespoons brown sugar

• 1 tablespoon sesame oil

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons cornstarch

• 2 tablespoons water

• 4 cups broccoli florets

• Sesame seeds (for garnish, optional)

• Cooked rice or noodles, for serving

Directions

I break the cooking into three main steps:

Step 1: Build the sauce and add beef
I whisk together beef broth, soy sauce, oyster sauce, brown sugar, sesame oil, minced garlic, and grated ginger in a bowl. Then I place the thinly sliced beef into the slow cooker and pour the sauce over it, making sure the meat is mostly submerged.

Step 2: Slow cook the beef
I cover the slow cooker and cook on low for 4–5 hours (or on high for 2–3 hours), until the beef is tender and easily shredded or broken apart.

Step 3: Thicken sauce & add broccoli
About 20 minutes before serving, I mix the cornstarch and water into a slurry, then stir it into the slow cooker. I add the broccoli florets, re-cover, and cook on high for another 15–20 minutes until the broccoli is tender but still vibrant and the sauce is thickened.

Once done, I taste and adjust seasoning if needed (sometimes a splash of soy sauce or a pinch more sugar helps). I serve the beef and broccoli over steamed rice or noodles, and garnish with sesame seeds if I have them.

Servings and timing

This recipe yields about 4–6 servings, depending on portion size and whether you serve with rice or noodles.

• Prep time: ~10 minutes

• Cooking time: 4–5 hours on low (or 2–3 hours on high)

• Finishing (thickening & broccoli): ~15–20 minutes

So altogether, it’s roughly 4 hours 30 minutes (on low) from start to finish.

Variations

I sometimes tweak this recipe depending on what I have:

• I swap flank steak for beef chuck roast (thinly sliced after slow cooking)

• I add red pepper flakes or Sriracha for a spicy kick

• I mix in sliced mushrooms or bell peppers along with the broccoli

• For a lighter version, I use coconut aminos in place of soy sauce

• I occasionally stir in a little toasted sesame oil or chili oil just before serving for extra flavor

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm on the stove in a skillet or in the microwave, adding a splash of water or broth if the sauce has thickened too much. I try to avoid reheating more than once.
I also freeze portions (without rice) for up to 2 months. To reheat from frozen, I thaw overnight in the fridge and gently reheat, adding liquid if necessary.

FAQs

How do I prevent the broccoli from becoming mushy?

I always add the broccoli toward the end—just 15–20 minutes before serving. It stays bright green and crisp-tender that way.

Can I skip the cornstarch?

You can, but the sauce will be thinner. If I skip it, I often reduce the sauce a bit longer or serve the dish more like a stew.

Can I use a different cut of beef?

Yes. Flank steak works great, but I’ve also used sirloin or even skirt steak. If using tougher cuts, I slice thinly against the grain so they stay tender.

Can I double this recipe?

Absolutely. Just make sure your slow cooker is large enough so it’s not overloaded and adjust cooking times slightly, if needed.

What’s a good substitute for oyster sauce?

If I don’t have oyster sauce, I use hoisin sauce or a bit more soy sauce plus a touch of honey or molasses to get the sweetness and depth.

Conclusion

This slow cooker beef and broccoli recipe hits all the right notes: savory, sweet, tender, with crisp vegetables—all with minimal effort. I appreciate having a go-to dish that feels like takeout but is homemade. Next time I want something flavorful without lots of work, this is exactly what I turn to. Let me know when you try it and how it turns out!

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