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Easy Crockpot Beef and Broccoli: Best Better Than Takeout Recipe

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This Easy Crockpot Beef and Broccoli is a game-changing weeknight dinner that delivers restaurant-quality flavor with minimal effort. Tender beef and crisp broccoli in a savory, garlicky sauce that’s better than takeout.

Ingredients

Scale
  • 1.5 pounds (680 grams) flank steak or sirloin, thinly sliced against the grain
  • 1/3 cup (80 ml) low-sodium soy sauce
  • 1/4 cup (50 grams) packed brown sugar
  • 1 tablespoon (15 ml) sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup (120 ml) beef broth
  • 2 tablespoons (30 ml) rice vinegar
  • 3 cups broccoli florets (about 1 large head)
  • 2 tablespoons (16 grams) cornstarch
  • 2 tablespoons (30 ml) cold water
  • Cooked white or brown rice for serving
  • Sesame seeds and sliced green onions for garnish (optional)

Instructions

  1. Place the flank steak in the freezer for about 20 minutes to firm up, then slice against the grain into thin strips, about 1/4-inch thick. Pat dry with paper towels.
  2. Heat a large skillet over medium-high heat with 1 tablespoon vegetable oil. Working in batches, sear the beef strips for 1-2 minutes per side until browned. Transfer to the slow cooker.
  3. In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, beef broth, and rice vinegar. Pour over the beef in the slow cooker and stir to coat.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is fork-tender.
  5. About 30 minutes before serving, add the broccoli florets to the slow cooker. Stir gently, cover, and continue cooking until the broccoli is bright green and tender-crisp.
  6. In a small bowl, mix cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the slow cooker and stir gently. Cook uncovered for 10-15 minutes until the sauce thickens and becomes glossy.
  7. Taste and adjust seasoning with extra soy sauce or brown sugar if desired.
  8. Serve immediately over steamed rice, garnished with sesame seeds and sliced green onions.

Notes

Don’t skip searing the beef—it builds flavor. Slice against the grain for tenderness. Add broccoli late to avoid mushiness. For a gluten-free version, use tamari or coconut aminos instead of soy sauce. For a spicy kick, add 1-2 teaspoons sriracha or red pepper flakes. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot beef and broccoli, slow cooker beef and broccoli, easy beef and broccoli, better than takeout beef and broccoli, weeknight dinner, Asian recipe

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