Family Favorite Slow Cooker Beef + Broccoli
I never get tired of an easy, hearty meal that tastes like takeout but comes straight from my slow cooker. This beef and broccoli recipe is one of those dishes that quickly became a staple in my kitchen. With tender strips of beef simmered in a rich, garlicky sauce and crisp broccoli added at the end, it’s everything I love in a comforting dinner—simple, flavorful, and family-approved.
Why You’ll Love This Recipe
I can prepare everything in minutes and let the slow cooker take care of the rest.
I get restaurant-quality flavor without needing to stand over a stovetop.
I love that I control the ingredients, so I can make it as sweet, salty, or spicy as I want.
I serve it over rice, noodles, or even cauliflower rice depending on my mood, and it never gets old.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1½ pounds flank steak, sirloin, or ribeye, thinly sliced against the grain
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1 cup beef broth
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½ cup low-sodium soy sauce
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¼ cup brown sugar
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3 cloves garlic, minced or crushed
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3 cups broccoli florets
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1 tablespoon cornstarch
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2 tablespoons cold water (for slurry)
directions
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Add beef to the slow cooker. I place the sliced beef in the bottom of a greased 6-quart slow cooker.
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Mix the sauce. In a small bowl, I whisk together beef broth, soy sauce, brown sugar, and garlic. I pour this mixture over the beef.
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Cook low and slow. I cover the slow cooker and cook on LOW for 4 hours.
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Thicken the sauce. I remove about ½ cup of the cooking liquid, whisk it with cornstarch and water to make a slurry, then stir it back into the slow cooker.
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Add broccoli. I stir in the broccoli florets, re-cover, and cook for 1 more hour until the broccoli is just tender and the sauce has thickened.
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Serve. I serve hot over steamed rice or noodles for a complete meal.
Servings and timing
This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 5 hours (on LOW)
Total time: 5 hours 10 minutes
Variations
I often change things up to suit what I have on hand:
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Spicy version: I stir in a teaspoon of crushed red pepper or a drizzle of Sriracha.
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Sweeter sauce: I add a little honey or use extra brown sugar for a deeper sweetness.
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Veggie boost: I mix in snow peas, bell peppers, or baby corn with the broccoli.
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Ginger flavor: I add a teaspoon of grated fresh ginger to the sauce.
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Gluten-free: I use tamari or coconut aminos in place of soy sauce.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm portions in a saucepan over medium heat or in the microwave. I add a splash of broth or water if the sauce thickens too much.
I also freeze this meal in a sealed container for up to 3 months and thaw it overnight in the fridge before reheating.
FAQs
Can I use frozen broccoli?
I can, but I usually thaw and pat it dry first to avoid excess water. I add it during the last hour of cooking, just like fresh broccoli.
What cut of beef works best?
I prefer flank steak or sirloin, but ribeye or even tenderloin works great. I slice it thin against the grain for maximum tenderness.
How do I prevent the broccoli from getting mushy?
I always add the broccoli during the last hour of cooking so it stays bright and crisp-tender.
Can I double this recipe?
I double all the ingredients and use an 8-quart slow cooker if I’m feeding a crowd. The cooking time stays the same.
What do I serve with beef and broccoli?
I like it over steamed jasmine rice, brown rice, egg noodles, or even cauliflower rice for a low-carb option.
Conclusion
This Family Favorite Slow Cooker Beef + Broccoli is everything I want in a weekday dinner—rich flavor, minimal effort, and reliable results. It fills the kitchen with delicious aromas, satisfies picky eaters, and makes the perfect leftovers. I know I’ll keep coming back to this one, and once I’ve tried it, I’m sure it’ll become a favorite for others too
Print
Family Favorite Slow Cooker Beef + Broccoli
- Total Time: 5 hours 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Tender strips of beef simmered in a rich garlic-soy sauce and tossed with crisp broccoli for an easy, family-friendly slow cooker meal that tastes like takeout.
Ingredients
1½ pounds flank steak, sirloin, or ribeye, thinly sliced against the grain
1 cup beef broth
½ cup low-sodium soy sauce
¼ cup brown sugar
3 cloves garlic, minced or crushed
3 cups broccoli florets
1 tablespoon cornstarch
2 tablespoons cold water (for slurry)
Instructions
Place the sliced beef in the bottom of a lightly greased 6-quart slow cooker.
In a bowl, whisk together beef broth, soy sauce, brown sugar, and garlic; pour over the beef.
Cover and cook on LOW for 4 hours.
Remove ½ cup of cooking liquid, whisk with cornstarch and cold water to make a slurry, then stir back into the slow cooker to thicken the sauce.
Add broccoli florets, re-cover, and cook on LOW for 1 more hour, until broccoli is crisp-tender and sauce has thickened.
Serve hot over steamed rice, noodles, or cauliflower rice.
Notes
- For a spicy kick, stir in 1 teaspoon crushed red pepper or a drizzle of sriracha before serving.
- Swap brown sugar for honey or add extra for a sweeter sauce.
- Mix snow peas, bell peppers, or baby corn with the broccoli for more color and texture.
- Add 1 teaspoon grated fresh ginger to the sauce for extra depth of flavor.
- Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of broth.
- Freeze cooled portions in sealed containers for up to 3 months; thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 240 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
