Crockpot Beef and Broccoli

Why You’ll Love This Recipe

Crockpot Beef and Broccoli is a savory, comforting dish featuring tender slices of beef cooked low and slow in a flavorful soy-based sauce, paired with crisp broccoli florets. This easy, set-it-and-forget-it recipe brings your favorite takeout flavors right to your kitchen with minimal effort. Perfect for busy weeknights or lazy weekends, it pairs beautifully with rice or noodles.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef flank steak (or sirloin)beef brothsoy saucesesame oilbrown sugarsriracha or red pepper flakes (optional for heat)garlicginger (fresh or ground)cornstarchbroccolisteamed white rice (for serving)

directions

Slice the beef thinly across the grain and place it in the crockpot.

In a bowl, whisk together beef broth, soy sauce, sesame oil, brown sugar, garlic, ginger, and sriracha or red pepper flakes if using.

Pour the sauce mixture over the beef, stir to coat, and cover with the lid.

Cook on low for 4–5 hours or on high for 2.5–3 hours, until the beef is tender.

In a small bowl, mix cornstarch with water to make a slurry. Add it to the crockpot during the last 30 minutes of cooking to thicken the sauce.

Steam the broccoli separately until just tender, then stir into the crockpot just before serving.

Serve hot over a bed of steamed white rice.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 4–5 hours on low or 2.5–3 hours on highTotal time: 4.5–5.5 hours (low) or 3–3.5 hours (high)

Variations

Swap the beef for chicken thighs for a different protein option.

Use coconut aminos instead of soy sauce for a gluten-free alternative.

Add bell peppers or snap peas for extra vegetables and color.

Garnish with sesame seeds and green onions for added flavor and texture.

Serve over cauliflower rice for a low-carb version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove or in the microwave until warmed through.Freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen broccoli?

Yes, but steam it separately and stir it in just before serving to prevent it from becoming mushy.

What cut of beef works best?

Flank steak or sirloin are great choices for tenderness and flavor.

Can I make this dish spicier?

Add more sriracha, red pepper flakes, or a dash of chili oil to the sauce for extra heat.

Do I have to thicken the sauce?

No, but the cornstarch slurry helps create a more traditional takeout-style consistency.

Can I cook the broccoli in the crockpot?

It’s best added at the end to maintain texture, but it can be cooked in the crockpot if you prefer softer broccoli.

Is this recipe freezer-friendly?

Yes, both the cooked dish and raw, prepped ingredients can be frozen.

Can I make it vegetarian?

Try using tofu and vegetable broth, adjusting cooking time to prevent overcooking.

Can I double the recipe?

Yes, just be sure your crockpot can handle the volume and adjust cooking time slightly if needed.

Do I need to marinate the beef first?

No marinating is needed since the beef slowly absorbs the flavors during cooking.

What sides go well with this dish?

Steamed rice, noodles, or a side of egg rolls all pair well with beef and broccoli.

Conclusion

Crockpot Beef and Broccoli is a convenient and flavorful way to enjoy a restaurant-style favorite at home. With minimal prep and the rich, savory results of slow cooking, it’s an ideal solution for busy days when you still want a satisfying, wholesome meal. Give it a try, and it just might become a go-to in your weekly dinner rotation.

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