How to Make Perfect Crockpot Beef and Broccoli

There’s something magical about walking into your kitchen at the end of a long day and smelling tender beef simmering in garlic and ginger. This Crockpot Beef and Broccoli has become a weeknight hero for so many families because it tastes like takeout but cooks itself while you’re doing everything else.

Think of your favorite Chinese restaurant dish, but made with ingredients you can pronounce and a crockpot that does all the work. Flank steak gets melt-in-your-mouth tender in a savory sauce made with soy sauce, brown sugar, and just a little sesame oil. The broccoli goes in at the end so it stays bright green and crisp. No wok flipping, no standing over the stove, no grease splatter on your counter.

Started making this back in 2015 when I was juggling three kids’ soccer schedules and needed something reliable. My middle daughter walked in from practice, took one bite over rice, and asked if we were ordering in. That’s when I knew the sauce balance was rightequal parts sweet and savory with just enough cornstarch to coat the beef without getting gloppy. I’ve tweaked it probably twenty times since my culinary school days, and this version never fails.

Olivia Farnsworth

Crockpot Beef and Broccoli Recipe Easy and Delicious

This Crockpot Beef and Broccoli recipe is a simple and flavorful meal that anyone can prepare with minimal effort. Tender strips of beef cook slowly in a savory sauce until juicy and soft, then fresh broccoli is added for a nutritious finish. Perfect for a hearty dinner served over rice, this dish brings together classic tastes with the convenience of a crockpot.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 6 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 ½ pounds flank steak or beef chuck sliced against the grain in thin strips
• 1 cup low-sodium beef broth
• ½ cup low-sodium soy sauce
• ⅓ cup light brown sugar
• 1 Tablespoon sesame oil
• 1 Tablespoon minced garlic
• 2-3 Tablespoons cornstarch
• 3-4 cups chopped broccoli frozen or fresh
• For serving: Cooked rice
• For serving: Sesame seeds

Method

 

1. Place the sliced beef at the bottom of your crockpot.
2. In a bowl, combine the beef broth, soy sauce, brown sugar, sesame oil, and minced garlic and mix well.
3. Pour the sauce mixture evenly over the beef in the crockpot.
4. Set the crockpot to low and let the beef cook for 3 to 4 hours until it becomes tender.
5. Carefully remove about ¼ cup of the cooking liquid and whisk in the cornstarch until smooth.
6. Stir this cornstarch mixture back into the crockpot and add the broccoli on top.
7. Increase the heat to high and cook for another 20 minutes or until the broccoli reaches your desired tenderness.
8. Give everything a good stir and season to taste if desired.
9. Serve the beef and broccoli hot over cooked rice and sprinkle with sesame seeds to finish.

Notes

• Make sure to slice the beef against the grain for the most tender results. You can use frozen broccoli for convenience or fresh if you prefer. Leftovers keep well refrigerated for up to 3 days.

Why You’ll Love This Crockpot Beef and Broccoli

This recipe does the heavy lifting while you’re folding laundry or helping with homework. You toss everything in the crockpot in the morning, and by dinner, the flank steak is fall-apart tender in a sauce that tastes like you spent an hour at the stove.

• Minimal prep, maximum flavor: Just slice the beef, whisk the sauce, and press start. No chopping mountains of vegetables or juggling multiple pans.
• Better than takeout: You control the sodium and sugar, plus the sesame oil and garlic give it that restaurant depth without the mystery ingredients.
• Family-approved and wholesome: Serve it over rice with a sprinkle of sesame seeds, and even picky eaters clean their plates. The broccoli stays bright and the beef soaks up every bit of that savory-sweet sauce.
• Flexible and forgiving: Whether you use flank steak or beef chuck, fresh or frozen broccoli, it turns out tender and delicious every time.

Key Ingredients and What They Do

This recipe lives and dies by a handful of pantry staples and one good cut of beef. Here’s what makes it work so well together.

Flank steak or beef chuck: Flank steak slices beautifully against the grain and gets tender fast. Beef chuck takes a little longer but becomes incredibly soft and shreddable. Either way, make sure you slice thinit helps the sauce cling and the meat cook evenly.

Low-sodium soy sauce and beef broth: These create the savory base without making the dish too salty. I always use low-sodium versions so I can adjust the seasoning at the end without worrying it’ll taste like the ocean.

Light brown sugar and sesame oil: The brown sugar balances the salty soy sauce with just enough sweetness, and the sesame oil adds that nutty, toasted flavor that makes it taste like takeout. Don’t skip the sesame oilit’s the secret.

Cornstarch: This thickens the sauce so it coats the beef and broccoli instead of pooling at the bottom. You whisk it with a little of the cooking liquid before stirring it back in, which prevents clumps.

How It Comes Together Step by Step

This is one of those recipes where the hardest part is slicing the beef. After that, it’s all downhill in the best way.

Start with the beef in the crockpot: Lay your sliced flank steak right in the base of the crockpot. No need to brown it firstthe slow cook does all the tenderizing. Slice against the grain so each piece stays tender, not chewy.

Whisk the sauce and pour it over: Combine the beef broth, soy sauce, brown sugar, sesame oil, and minced garlic in a bowl. It’ll smell incredible even before it cooks. Pour it over the beef, cover, and set it on low for 3 to 4 hours. Walk away and let it do its thing.

Thicken the sauce and add the broccoli: Once the beef is tender, scoop out about a quarter cup of the cooking liquid and whisk in the cornstarch until smooth. Stir it back into the crockpot, then add your broccoli. Turn the heat to high and cook for another 20 minutes. The broccoli will steam right in the sauce and stay vibrant.

Serve it warm over rice: Spoon the beef and broccoli over cooked rice, and sprinkle sesame seeds on top if you have them. The sauce soaks into the rice, and every bite tastes like comfort.

Tips, Tweaks, and Troubleshooting

This recipe is pretty foolproof, but here are a few things I’ve learned after making it dozens of times for my own family and friends.

If your sauce is too thin: Use a little more cornstarchup to 3 tablespoonsand make sure you whisk it completely smooth before adding it back. If it’s still thin after 20 minutes, give it another 10 on high with the lid cracked.

If your beef is chewy: You probably cooked it on high or didn’t slice against the grain. Low and slow is the key, and slicing thin across the muscle fibers makes all the difference. Beef chuck is more forgiving if you’re worried about tenderness.

Using frozen broccoli: No need to thaw it first. Just toss it in frozen and it’ll cook perfectly in those final 20 minutes. It might release a little extra water, but the cornstarch handles it.

Make it your own: Add a pinch of red pepper flakes to the sauce if you like a little heat. Swap half the broccoli for snap peas or bell peppers. You can even toss in sliced mushrooms with the beef at the start.

Serving and Storing Your Beef and Broccoli

This dish is best served fresh and hot, but it also reheats beautifully, which makes it perfect for meal prep or next-day lunches.

Serving ideas: Spoon it over white rice, brown rice, or cauliflower rice if you’re keeping it lighter. A sprinkle of sesame seeds adds a little crunch and makes it look like you ordered in. Sometimes I’ll serve it with a side of steamed edamame or a simple cucumber salad.

Storing leftovers: Let everything cool, then transfer to an airtight container. It’ll keep in the fridge for up to 4 days. The sauce thickens as it sits, so you might want to add a splash of beef broth or water when you reheat it.

Reheating: Warm it gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave it in 1-minute intervals, stirring in between, until it’s heated through. The broccoli softens a bit more, but it still tastes great.

Why This Recipe Works Every Time

The magic of Crockpot Beef and Broccoli is in the balance. The low-sodium soy sauce and beef broth build a savory base, the brown sugar adds just enough sweetness, and the sesame oil ties it all together with that unmistakable takeout flavor. The cornstarch thickens everything into a glossy sauce that clings to every piece of beef and broccoli.

Cooking the beef low and slow breaks down the fibers without drying it out. Adding the broccoli at the end keeps it bright green and crisp-tender instead of mushy. And because you’re using a crockpot, there’s no babysitting, no stirring, no stress. You get all the flavor of restaurant beef and broccoli with half the effort.

This is the kind of recipe that becomes a weeknight regular because it just works. You make it once, your family asks for it again, and suddenly it’s in your monthly rotation. That’s exactly how it should be.

Expert Says

Slow cooking beef in a crockpot breaks down tough connective tissues through gentle, prolonged heat, resulting in tender, flavorful meat without constant monitoring. The key to perfect crockpot beef and broccoli is adding the broccoli during the final 30 minutes to preserve its vibrant color, crisp texture, and valuable nutrients like vitamin C and folate.

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How I Finally Perfected My Crockpot Beef and Broccoli

I must have made this Crockpot Beef and Broccoli a dozen times before getting it right. The first few batches were either too watery or the beef turned tough. Then one Sunday, I adjusted the timing and cornstarch, and everything clicked. Now it’s become our favorite weeknight comfort meal.

FAQs (Crockpot Beef and Broccoli)

Conclusion

This Crockpot Beef and Broccoli gives you tender, flavorful beef in just a few hours without standing over the stove. You’ll love how the sauce clings to every bite and fills your kitchen with that cozy, savory warmth that feels like takeout night at home.

Try swapping snap peas for half the broccoli if you want extra crunch, or drizzle a little sriracha on top for heat. Leftovers reheat beautifully for lunch the next dayjust add a splash of broth to loosen the sauce. It’s one of those recipes that gets easier each time you make it.

I’d love to hear how yours turns out! Did you serve it over rice or cauliflower rice? Share a photo or tell me what your family thoughtit always makes my day. Save this one for busy weeks when you need dinner to practically cook itself.