Crock Pot Beef and Broccoli
This easy Crock Pot beef and broccoli recipe delivers tender beef, crisp-tender broccoli, and a savory-sweet garlic sauce with minimal prep. It’s a hands-off, family-friendly dinner that tastes just like your favorite takeout—perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
- 2 pounds flank steak or sirloin, sliced thin against the grain
- 4 cups fresh broccoli florets
- 1/2 cup low-sodium soy sauce (or Tamari for gluten-free)
- 1 cup low-sodium beef broth
- 1/3 cup packed brown sugar
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
- 2 teaspoons toasted sesame oil
- 2 tablespoons cornstarch
- 3 tablespoons water (for cornstarch slurry)
- 1 tablespoon vegetable oil (optional, for coating beef)
- Optional garnish: sliced green onions and sesame seeds
Instructions
- Slice the beef thinly against the grain. If needed, freeze for 15 minutes to make slicing easier. Optionally, toss beef with vegetable oil to prevent sticking.
- In a medium bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, and sesame oil. Taste and adjust seasoning if needed.
- Place sliced beef in the crock pot. Pour the sauce mixture over the beef and stir to coat.
- Cover and cook on LOW for 4-5 hours or HIGH for 2.5-3 hours, until beef is very tender.
- Mix cornstarch and water in a small bowl to make a slurry. Stir the slurry into the crock pot. Cook on HIGH, uncovered, for 20-30 minutes until the sauce thickens.
- Add broccoli florets to the crock pot, stir gently to coat, and cover. Cook for 20-30 minutes more, until broccoli is crisp-tender and bright green.
- Taste and adjust seasoning if needed. Serve hot over steamed rice, cauliflower rice, or noodles. Garnish with green onions and sesame seeds if desired.
Notes
Slice beef thinly for the most tender results. Add broccoli only in the last 20-30 minutes to keep it crisp-tender. For a thicker sauce, double the cornstarch slurry. You can substitute Tamari or coconut aminos for gluten-free, and use brown sugar substitutes for low-carb. Leftovers taste even better the next day and freeze well.
Nutrition
- Serving Size: About 1/6 of recipe (approx. 1 1/2 cups, without rice)
- Calories: 320
- Sugar: 7
- Sodium: 800
- Fat: 13
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 3
- Protein: 29
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