Skip the line up (and takeout prices) – this slow cooker beef and broccoli is a deliciously saucy meal that cooks perfectly tender in the slow cooker.
Serve it over rice or noodles for a new weeknight favorite!
Holly’s Recipe Highlights For Beef and Broccoli
- Flavor: Beef and broccoli is a Chinese menu staple for good reason. This version has tender beef in a sweet and savory sauce with hints of garlic and ginger.
- Skill level: Super easy, no babysitting required! Add everything to the crock pot and let it work its magic.
- Important Prep Note: For tender beef, be sure to cut slices across the grain of the flank steak. You’ll see long lines along the meat; cut across them.
- Cooking Tip: For more tender broccoli, cook it in the slow cooker. If you prefer broccoli tender-crisp, steam it on the side and stir it in 15 minutes before serving.
- Budget tip: Make it stretch by adding extra vegetables like bell peppers, julienned carrots, snow peas, or onions.
- Swaps: Serve over cauliflower rice for a low-carb meal.
What’s in Beef and Broccoli
- Beef: Flank steak or skirt steak is perfect in this recipe. You can also use chunks of beef stew meat.
- Broccoli: Cut broccoli florets into bite-sized pieces, Frozen broccoli works (no need to thaw), but it will be softer than using fresh.
- Hoisin sauce: Hoisin sauce is a Chinese barbecue sauce made from soybeans. It has a sweet, savory, and salty flavor and it’s great added to stir-fries or drizzled over chicken.
Variations: Add sliced green or red bell peppers, water chestnuts, baby corn, or peas to the slow cooker at the end of Step 4. Garnish with sliced almonds, green onions, or sesame seeds.
Quick Tips
- Prep Ahead: Slice the beef and mix the sauce the night before; store them separately. In the morning, just toss everything into the slow cooker.
- Shortcut: Microwave steam-in-bag broccoli until just crisp, then stir it into the crockpot.
- Spice it up: Stir in a pinch of red pepper flakes or a drizzle of sriracha when adding the broccoli if you like a spicier take.
Leftovers and Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Keep portions in a zippered bag in the freezer for up to 4 months. Thaw overnight in the refrigerator and reheat in the microwave or on the stovetop before serving.
Did you enjoy this Slow Cooker Beef and Broccoli recipe? Be sure to leave a comment and rating below.
Slow Cooker Beef and Broccoli
Tender bites of beef slowly simmer in a rich teriyaki-style sauce with fresh broccoli.
Equipment
Ingredients
- 1½ pounds flank steak
- ¾ cup reduced sodium beef broth
- ½ cup low sodium soy sauce
- ¼ cup hoisin sauce
- 2 tablespoons brown sugar
- 2 teaspoons toasted sesame oil
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger
- 3 tablespoons cornstarch
- 6 cups broccoli florets about 2 medium crowns
- 3 cups cooked rice for serving
Instructions
- Cut the beef across the grain ¼-inch thick.
- In the bottom of a 6-quart slow cooker, combine broth, soy sauce, hoisin sauce, brown sugar, sesame oil, garlic, and ginger.
- Add the beef and stir to combine. Cover and cook on LOW for 1 ½ to 2 hours or until the beef is tender.
- In a small bowl, combine cornstarch with 3 tablespoons of water. Stir it into the beef mixture. Add the broccoli, cover, and cook on HIGH for an additional 30 to 40 minutes or until the broccoli is tender.
- Serve over rice.
Notes
For tender-crisp broccoli, the broccoli can be steamed separately. To steam the broccoli:
- Place a steam basket or colander into a large saucepan.
- Add broccoli and enough water to cover the bottom of the saucepan.
- Bring to a boil, reduce heat to simmer.
- Cover and cook for 5-7 minutes, or until the broccoli is tender-crisp when pierced with a fork.
Nutrition Information
Serving: 1cup | Calories: 372 | Carbohydrates: 43g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 1098mg | Potassium: 861mg | Fiber: 3g | Sugar: 9g | Vitamin A: 568IU | Vitamin C: 82mg | Calcium: 90mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course, Slow Cooker
Cuisine American, Asian, Chinese© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Delicious and easy. I cooked for about 2 hours on low, as directed. I did add about 1/2 teas. of red pepper flakes for a little heat. At the end, I blanched the broccoli & added to meat mixture for about 10 minutes. Also adding sliced mushrooms & onions. The ideas are unlimited…Served over rice.
Martha, I love the addition of red pepper flakes for a little heat. Mushrooms and onions are always a fantastic addition, too! Serving it over rice is the perfect way to soak up all that savory goodness. Thanks for sharing your twist on the recipe! The possibilities really are endless.
I made this for supper and this was easy to prep and cook. My family enjoyed it and I will keep this in rotation. I might tweak it by adding more veggies next time.
Michelle, I am glad you and your family enjoyed this recipe.