This crockpot beef and broccoli is a simple slow cooker version of the classic takeout favorite, made with tender sliced flank steak, a savory-sweet sauce, and fresh broccoli. The crockpot does most of the work, making this an easy option for busy weeknight dinners.
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A Quick Look at the Recipe
✅ Recipe Name: Crockpot Beef and Broccoli
🕒 Ready In: ~4-5 hours
👪 Serves: 6 servings
🍽 Calories: ~360 per serving
🥣 Main Ingredients: Flank steak, broccoli, soy sauce, beef broth, honey, garlic, ginger
📖 Dietary Info: Dairy-free; gluten-free option
👌 Difficulty: Easy - slow cooker with simple prep
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The beef cooks low and slow until tender while the sauce thickens at the end, keeping the flavors balanced without becoming overly salty. Adding the broccoli near the end of cooking helps it stay bright and tender instead of mushy.
If you enjoy easy slow cooker meals like this one, you may also like our Crockpot Mississippi Pot Roast, Crockpot Shredded Chicken Tacos, or Crockpot Potato Soup.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Crockpot Beef and Broccoli:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Crockpot Beef and Broccoli:
- Recipe Notes & Tips:
- How to Store:
- Crockpot Beef and Broccoli FAQs:
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- Crockpot Beef and Broccoli
Why You'll Love this Crockpot Beef and Broccoli:
Hands-off cooking: The slow cooker does the work while the beef cooks until tender.
Balanced sauce: Sweetened with honey and finished with sesame oil for flavor without being overly salty.
Tender beef, not chewy: Cooking low and slow helps flank steak stay juicy when sliced correctly.
Perfectly cooked broccoli: Added near the end so it stays bright and tender, not mushy.
Weeknight-friendly: Simple prep and flexible timing make this easy to fit into a busy schedule.
Key Ingredients:
- flank steak. A lean cut that becomes tender in the slow cooker when sliced thinly against the grain.
- broccoli florets. Added near the end of cooking so they stay bright and tender instead of overcooking.
- soy sauce. Provides the savory base of the sauce; use low-sodium if preferred.
- beef broth. Balances the sauce and prevents it from becoming overly salty.
- cornstarch. Thickens the sauce at the end for the right consistency.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different cut of beef: Sirloin steak or skirt steak can be used instead of flank steak; slice thinly against the grain for best results.
- Make it gluten-free: Substitute gluten-free soy sauce or tamari for regular soy sauce.
- Lower the sodium: Use low-sodium soy sauce and unsalted beef broth to better control salt levels.
- Swap the sweetener: Maple syrup or brown sugar can be used in place of honey if preferred.
- Add more vegetables: Bell peppers, snap peas, or sliced carrots can be added with the broccoli near the end of cooking.
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How to Make Crockpot Beef and Broccoli:
- Step 1: Place the sliced flank steak in the bottom of the crockpot. Add the beef broth, soy sauce, honey, sesame oil, minced ginger, and minced. Stir gently to coat the meat.
- Step 2: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the beef is tender.
- Step 3: About 30 minutes before serving, sprinkle the cornstarch evenly over the liquid in the crockpot and stir well to combine.
- Step 4: Add the broccoli florets, cover, and continue cooking about 20-30 minutes. Stir gently and serve warm over rice, cauliflower rice, or noodles if desired.
Recipe Notes & Tips:
- Slice the beef thinly against the grain: This helps flank steak stay tender after slow cooking.
- Add broccoli near the end: Broccoli cooks quickly and stays bright and tender when added during the last 20-30 minutes.
- Stir in the cornstarch well: Make sure the cornstarch is fully mixed into the sauce so it thickens evenly without lumps.
- Use low heat when possible: Cooking on LOW results in more tender beef than cooking on HIGH.
- Taste before serving: Adjust seasoning at the end if needed, as soy sauce brands can vary in saltiness.
How to Store:
Refrigerator: Store leftover crockpot beef and broccoli in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. Add a splash of beef broth if the sauce thickens too much.
Freezer: Yes, this recipe freezes well. Let it cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Crockpot Beef and Broccoli FAQs:
Crockpot beef and broccoli takes 4-5 hours on LOW or 2-3 hours on HIGH, until the beef is tender. The broccoli is added during the last 20-30 minutes so it doesn't overcook.
Flank steak works best for crockpot beef and broccoli because it becomes tender when sliced thinly against the grain and cooked low and slow.
Crockpot beef and broccoli can turn out tough if the beef is sliced with the grain or cooked too quickly on high heat. Cooking on LOW and slicing against the grain helps keep the beef tender.
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Crockpot Beef and Broccoli
Ingredients
- 1 ½ pounds flank steak, sliced
- 1 cup beef broth
- ½ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 3 garlic cloves, minced
- 3 tablespoons cornstarch
- 3 cups broccoli florets
Instructions
- Place the sliced flank steak in the bottom of the crockpot.
- Add the beef broth, soy sauce, honey, sesame oil, minced ginger, and minced garlic directly over the beef. Stir gently to coat the meat.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the beef is tender.
- About 30 minutes before serving, sprinkle the cornstarch evenly over the liquid in the crockpot and stir well to combine.
- Add the broccoli florets, cover, and continue cooking until the sauce thickens and the broccoli is tender but still bright, about 20-30 minutes.
- Stir gently and serve warm over rice, cauliflower rice, or noodles if desired.
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Nutrition
Notes
- Slice the beef thinly against the grain: This helps flank steak stay tender after slow cooking.
- Add broccoli near the end: Broccoli cooks quickly and stays bright and tender when added during the last 20-30 minutes.
- Stir in the cornstarch well: Make sure the cornstarch is fully mixed into the sauce so it thickens evenly without lumps.
- Use low heat when possible: Cooking on LOW results in more tender beef than cooking on HIGH.
- Taste before serving: Adjust seasoning at the end if needed, as soy sauce brands can vary in saltiness.
Kae says
one of my favorite dinners, so easy and good every time