Slow Cooker Broccoli Beef is your answer to takeout cravings with almost zero effort. Thinly sliced flank steak simmers low and slow in a savory, slightly sweet garlic-ginger sauce until melt-in-your-mouth tender, then gets tossed with crisp-tender broccoli. Serve it over fluffy rice for a cozy, family-friendly dinner that tastes like your favorite restaurant classic made right in your own kitchen.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 4 cups broccoli florets (fresh or frozen, thawed and drained)
- 1/2 cup soy sauce (low-sodium recommended)
- 1/4 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
- 1/4 cup beef broth (or water, in a pinch)
- 1 tablespoon rice vinegar
- Salt and freshly ground black pepper, to taste
- Cooked rice, for serving (white, brown, or jasmine)
Instructions
- In a medium bowl, whisk together the soy sauce, brown sugar, cornstarch, sesame oil, garlic, ginger, beef broth, and rice vinegar until completely smooth and no cornstarch lumps remain.
- Place the thinly sliced flank steak into the slow cooker, separating the pieces so they don’t clump together.
- Pour the prepared sauce evenly over the beef. Toss gently with tongs or a spoon to coat all the slices in the sauce.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the beef is very tender and the sauce has thickened slightly.
- About 30 minutes before serving, stir in the broccoli florets, making sure they’re mostly submerged in the sauce. Cover and cook on HIGH for 20–30 minutes, or until the broccoli is tender but still bright green.
- Taste the sauce and season with salt and freshly ground black pepper as needed (remember the soy sauce is salty).
- Serve the broccoli beef hot over cooked rice, spooning extra sauce over each serving.
Variation
- Swap the protein: Use thinly sliced sirloin, rump roast, or even boneless skinless chicken thighs in place of flank steak, adjusting cook time as needed until tender.
- Veggie boost: Add sliced carrots, snap peas, or bell peppers during the last 30–45 minutes of cooking for extra color and crunch.
- Low-carb version: Serve the broccoli beef over cauliflower rice or steamed cabbage instead of regular rice to keep carbs down.
Cooking Notes
- Flank steak cooks best low and slow; if it seems a bit chewy, give it another 30 minutes on LOW rather than cranking the heat.
- Different slow cookers heat differently start checking tenderness at the early end of the time range so you don’t overcook the beef.
- Fresh broccoli holds its texture better than frozen; if using frozen, add it closer to serving time and watch it so it doesn’t get mushy.
Serving Suggestions
- Spoon the beef and broccoli over steamed jasmine or basmati rice and garnish with sliced green onions and sesame seeds.
- Serve with a simple side of cucumber salad or steamed edamame for a takeout-style spread at home.
- Pair with brown rice or quinoa and a side of roasted veggies for a more wholesome, fiber-rich meal.
Tips
- Partially freeze the flank steak for 20–30 minutes before slicing; this makes it much easier to cut thin, even strips.
- Use low-sodium soy sauce so you can control the salt level add extra salt only at the end if needed.
- To meal prep, portion cooled beef and broccoli with rice into containers; it reheats well in the microwave for easy lunches.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 4–5 hours (on LOW) or 2–3 hours (on HIGH)
- Total Time: 4–5 hours (using LOW setting)
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 28 g
- Sodium: 900 mg
Frequently Asked Questions
- Can I use frozen broccoli instead of fresh?
Yes, you can use frozen florets. Add them in the last 15–20 minutes of cooking on HIGH so they heat through but don’t turn mushy. - Can I make this recipe gluten-free?
Absolutely. Use tamari or a certified gluten-free soy sauce, and double-check that your beef broth and rice vinegar are gluten-free. - How can I thicken the sauce more?
Whisk 1–2 teaspoons cornstarch with a tablespoon of cold water, stir it into the slow cooker near the end, and cook on HIGH for 10–15 minutes until thickened. - Can I cook this on the stovetop instead of a slow cooker?
Yes. Sear the beef in a skillet, add the sauce, simmer gently until tender, then add the broccoli and cook until crisp-tender. The total time will be closer to 25–30 minutes.
Conclusion
This Slow Cooker Broccoli Beef delivers all the comfort of your favorite takeout, with hardly any hands-on time. Tender strips of beef, a glossy garlic-ginger sauce, and bright broccoli come together in one cozy crock. Just prep, set, and forget then serve over rice for a satisfying, family-friendly dinner any night of the week.
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Slow Cooker Broccoli Beef
- Total Time: 4 hours 15 minutes–5 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free (verify soy sauce and broth), can be made gluten-free with tamari
Description
Slow Cooker Broccoli Beef is your answer to takeout cravings with almost zero effort. Thinly sliced flank steak simmers low and slow in a savory, slightly sweet garlic-ginger sauce until melt-in-your-mouth tender, then gets tossed with crisp-tender broccoli. Serve it over fluffy rice for a cozy, family-friendly dinner that tastes like your favorite restaurant classic made right in your own kitchen.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 4 cups broccoli florets (fresh or frozen, thawed and drained)
- 1/2 cup soy sauce (low-sodium recommended)
- 1/4 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
- 1/4 cup beef broth (or water, in a pinch)
- 1 tablespoon rice vinegar
- Salt and freshly ground black pepper, to taste
- Cooked rice, for serving (white, brown, or jasmine)
Instructions
- In a medium bowl, whisk together the soy sauce, brown sugar, cornstarch, sesame oil, garlic, ginger, beef broth, and rice vinegar until completely smooth and no cornstarch lumps remain.
- Place the thinly sliced flank steak into the slow cooker, separating the pieces so they don’t clump together.
- Pour the prepared sauce evenly over the beef. Toss gently with tongs or a spoon to coat all the slices in the sauce.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the beef is very tender and the sauce has thickened slightly.
- About 30 minutes before serving, stir in the broccoli florets, making sure they’re mostly submerged in the sauce. Cover and cook on HIGH for 20–30 minutes, or until the broccoli is tender but still bright green.
- Taste the sauce and season with salt and freshly ground black pepper as needed (remember the soy sauce is salty).
- Serve the broccoli beef hot over cooked rice, spooning extra sauce over each serving.
Notes
- Slice the flank steak thinly against the grain so it turns out tender after slow cooking.
- If the sauce seems too thin at the end, mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the slow cooker, and cook on HIGH for another 10–15 minutes.
- For crisper broccoli, steam it separately and stir it into the beef and sauce just before serving.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours (on LOW) or 2–3 hours (on HIGH)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired, Chinese-American
Nutrition
- Serving Size: 1/4 of recipe (without rice)
- Calories: 320 kcal
- Sugar: 9 g (approx.)
- Sodium: 900 mg (approx., will vary with soy sauce type)
- Fat: 14 g (approx.)
- Saturated Fat: 4.5 g (approx.)
- Unsaturated Fat: 8.5 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 20 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 28 g (approx.)
- Cholesterol: 70 mg (approx.)
Keywords: slow cooker broccoli beef, crockpot beef and broccoli, takeout at home, easy weeknight dinner