This Crock Pot Beef and Broccoli recipe is packed with flavor and so easy to make. It is a budget friendly recipe that you can make with very little hands on time. Make this rich and savory beef recipe for dinner tonight.
If you love saucy dinner recipes then you are going to love this Crock Pot Beef and Broccoli recipe. It is a simple beef recipe that is hearty and flavorful and so satisfying. With a glossy sauce like this you are going to want every last bit clinging to the beef and broccoli.
If you are looking for other easy comfort food ideas to add to your routine then also try this Egg and Cheese Breakfast Sandwich. It is quick and filling and great for those nights when breakfast for dinner sounds just right.
Ingredients
Here’s what I use for this recipe and you can always make substitutions if you prefer.
- flank steak: Thinly sliced for tender beefy bites that soak up the sauce.
- broccoli florets: Added near the end so they turn bright green and tender without getting too soft.
- low sodium beef broth: Builds the base of the savory cooking sauce.
- low sodium soy sauce: Adds salty depth and classic beef and broccoli flavor.
- brown sugar: Balances the salty notes and helps the sauce turn glossy.
- sesame oil: Adds warm nutty flavor to the sauce.
- garlic: Brings sharp savory flavor that mellows as it cooks.
- fresh ginger: Adds brightness and a gentle spicy note.
- cornstarch: Coats the beef first and then thickens the sauce at the end.
- water: Mixed with cornstarch to make the final thickening slurry.
- black pepper: Adds mild heat and rounds out the sauce.
- sesame seeds: Sprinkled on top for a simple finishing touch.
Tools You’ll Need
- mixing bowl: Used for coating the beef and mixing the sauce.
- slow cooker insert: Holds the beef and sauce while everything cooks low and slow.
- white plate: Used for the final serving step.
Instructions
Step 1: Slice and coat the beef
Slice the flank steak into thin uneven strips and toss it with part of the cornstarch until the pieces look lightly dusted and separated. This first change helps the beef hold onto the sauce later and gives the surface a soft velvety look. The beef should not look perfectly even and that is exactly what you want here because those irregular edges catch more sauce as it cooks.
Tip: Slice against the grain so the beef stays tender after the long cook.
Step 2: Mix the savory sauce
Stir together the beef broth and soy sauce and brown sugar and sesame oil and garlic and ginger and black pepper until the sugar starts to dissolve and the liquid turns a deep brown color. The mixture should look smooth but still a little cloudy from the fresh aromatics. This is the moment when all of the separate ingredients begin to act like one sauce instead of a group of measured additions.
Tip: Make sure the brown sugar is mostly dissolved so the sauce cooks evenly.
Step 3: Pour the sauce over the beef
Spread the coated beef in an uneven layer and pour the dark sauce over the top until the pieces look partially submerged and glossy. Some strips will overlap and some will peek through and that casual look is perfect. At this stage the beef changes from dry and powdery to coated and slick as the sauce gathers between the folds and edges.
Tip: Press the beef down gently so most of it has contact with the sauce.
Step 4: Cook until the beef is tender
After cooking the beef should look darker and more relaxed with curled edges and a richer sheen across the surface. The sauce will be thinner than the final version but the meat will look fully cooked and noticeably softer. This step is the big texture change because the beef moves from raw strips to tender pieces that have absorbed the flavor around them.
Tip: Cook on low until the beef is tender and easy to pull apart at the edges.
Step 5: Add broccoli and thicken the sauce
Scatter the broccoli over the beef and let it cook until the florets turn bright green and slightly softer while still holding their shape. Then stir in the cornstarch slurry and the sauce changes one more time as it thickens and clings to the beef and broccoli instead of pooling thinly at the bottom. Now the dish finally looks complete because the colors stand out more and the sauce pulls everything together into one glossy finish.
Tip: Add the broccoli near the end so it stays bright and does not turn mushy.
Step 6: Plate and finish with sesame seeds
Spoon the finished beef and broccoli onto a white plate and let the sauce settle naturally around the pile instead of forcing it into a neat shape. A few sesame seeds on top add contrast and the slightly darker edges on some pieces make the whole dish feel homemade and ready to eat. The final look should be glossy and hearty and just a little messy in the best way.
Tip: Spoon extra sauce over the top right before serving for the best finish.
Pro Tips
- Slice the beef thinly and against the grain for the most tender texture.
- Use low sodium soy sauce so the finished dish stays balanced and not too salty.
- Wait to add the broccoli until the end so it keeps its bright color and bite.
- Stir in the cornstarch slurry at the end for a sauce that turns glossy and thick.
Storage Instructions
Let the beef and broccoli cool slightly and then store it in an airtight container in the refrigerator for up to 4 days. The sauce will thicken more as it sits and that is completely normal. To reheat add a splash of broth or water and warm it gently until the sauce loosens and the beef is heated through. For longer storage freeze portions for up to 2 months and thaw overnight before reheating.
Frequently Asked Questions
Yes and sirloin works well here if flank steak is not what you have. Just make sure to slice it thinly so it cooks up tender.
Yes and it can work well in this recipe. Add it near the end just like fresh broccoli and watch it closely since it softens faster.
The easiest fix is to add the cornstarch slurry at the end and let it cook until the sauce turns glossy and coats the beef. If needed you can add a little more slurry.
Yes and this dish reheats very well. Store it in portions so the sauce and beef stay together and the flavor keeps building.
Final Thoughts
If you try this recipe then I really hope you love it as much as my family does. It has become one of those dinners we just keep coming back to no matter the season.
Drop a comment below and let me know how yours turned out. And if you are looking for more easy meal ideas then make sure to bookmark this page and also check out Easy Breakfast Burritos and Simple Avocado Toast.
I am always adding new recipes that are simple and satisfying and perfect for busy weeknights.
Print
Crock Pot Beef and Broccoli
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
Description
This Crock Pot Beef and Broccoli is the easy dinner you will want on repeat. It is packed with simple ingredients and turns into one of the best healthy ideas for busy nights. The beef cooks until tender and the sauce thickens around every bite for a quick prep meal that feels special. Great for weeknight dinner and meal prep and just as perfect when you need simple homemade comfort without extra stress.
Ingredients
- 1 1/2 pounds flank steak
- 4 cups broccoli florets
- 1 cup low sodium beef broth
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 4 cloves minced garlic
- 1 tablespoon grated fresh ginger
- 3 tablespoons divided cornstarch
- 3 tablespoons water
- 1/2 teaspoon black pepper
- 1 teaspoon sesame seeds
Instructions
- Slice the flank steak into thin uneven strips and toss it with part of the cornstarch until the pieces look lightly dusted and separated. This first change helps the beef hold onto the sauce later and gives the surface a soft velvety look. The beef should not look perfectly even and that is exactly what you want here because those irregular edges catch more sauce as it cooks.
- Stir together the beef broth and soy sauce and brown sugar and sesame oil and garlic and ginger and black pepper until the sugar starts to dissolve and the liquid turns a deep brown color. The mixture should look smooth but still a little cloudy from the fresh aromatics. This is the moment when all of the separate ingredients begin to act like one sauce instead of a group of measured additions.
- Spread the coated beef in an uneven layer and pour the dark sauce over the top until the pieces look partially submerged and glossy. Some strips will overlap and some will peek through and that casual look is perfect. At this stage the beef changes from dry and powdery to coated and slick as the sauce gathers between the folds and edges.
- After cooking the beef should look darker and more relaxed with curled edges and a richer sheen across the surface. The sauce will be thinner than the final version but the meat will look fully cooked and noticeably softer. This step is the big texture change because the beef moves from raw strips to tender pieces that have absorbed the flavor around them.
- Scatter the broccoli over the beef and let it cook until the florets turn bright green and slightly softer while still holding their shape. Then stir in the cornstarch slurry and the sauce changes one more time as it thickens and clings to the beef and broccoli instead of pooling thinly at the bottom. Now the dish finally looks complete because the colors stand out more and the sauce pulls everything together into one glossy finish.
- Spoon the finished beef and broccoli onto a white plate and let the sauce settle naturally around the pile instead of forcing it into a neat shape. A few sesame seeds on top add contrast and the slightly darker edges on some pieces make the whole dish feel homemade and ready to eat. The final look should be glossy and hearty and just a little messy in the best way.
Notes
Pro Tips:
- Slice the beef thinly and against the grain for the most tender texture.
- Use low sodium soy sauce so the finished dish stays balanced and not too salty.
- Wait to add the broccoli until the end so it keeps its bright color and bite.
- Stir in the cornstarch slurry at the end for a sauce that turns glossy and thick.
Storage: Let the beef and broccoli cool slightly and then store it in an airtight container in the refrigerator for up to 4 days. The sauce will thicken more as it sits and that is completely normal. To reheat add a splash of broth or water and warm it gently until the sauce loosens and the beef is heated through. For longer storage freeze portions for up to 2 months and thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Cuisine: Chinese American
Nutrition
- Serving Size: 1 serving
