I put my Beef and Broccoli in my top five favorite recipes on the blog because it’s a perfect example of Easy Crockpot Dinners that hides one simple trick you won’t expect.

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I didn’t plan for this to become one of my top five favorites, but it did. Crockpot Beef And Broccoli is a Weeknight Winner that somehow feels fancier than it is.

I love the contrast between tender flank steak thinly sliced against the grain and crisp broccoli florets, and every time it surprises me with deep, slightly sticky sauce that clings to the meat. Its climbed into my Easy Crockpot Dinners lineup fast, because it looks like effort, but secretly isn’t.

There’s a small trick that makes all the difference, and you won’t see it coming.

Ingredients

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Flank steak: Lean, high in protein, fills you up and soaks up sauce.
Broccoli: Good source of fiber, vitamin C, adds fresh crunch and color to dish.
Soy sauce: Brings salty, umami depth; low sodium keeps it less overpowering.
Brown sugar: Adds sweet balance to savory sauce, a little goes a long way.
Garlic and ginger: Aromatic duo, boosts flavor and might aid digestion a bit.
Cornstarch slurry: Thickens sauce so it clings to beef and broccoli, no clumps.
Sesame oil: Nutty finish, small drizzle lifts flavor, use sparingly or it’s strong.
Green onions and sesame seeds: Fresh garnish, adds mild bite and pleasant crunch.

Ingredient Quantities

1 1/2 to 2 pounds flank steak thinly sliced against the grain

4 cups broccoli florets about 1 large head

3/4 cup low sodium soy sauce

1/2 cup beef broth or water

1/3 cup packed brown sugar

2 tablespoons oyster sauce

1 tablespoon sesame oil

3 cloves garlic minced

1 tablespoon fresh ginger grated

2 tablespoons vegetable oil

2 tablespoons cornstarch

2 tablespoons water

1 tablespoon rice vinegar

1/4 teaspoon red pepper flakes optional

2 green onions thinly sliced for garnish

1 tablespoon toasted sesame seeds for garnish

How to Make this

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1. Partially freeze the flank steak 15 to 20 minutes so it firms up, then slice very thin against the grain and pat the slices dry with paper towels.

2. Whisk together soy sauce, beef broth (or water), brown sugar, oyster sauce, sesame oil, minced garlic, grated ginger, rice vinegar and red pepper flakes in a bowl until the sugar mostly dissolves.

3. Heat the vegetable oil in a skillet over medium high heat and quickly sear the steak in batches, about 45–60 seconds per side, just to get some brown color; transfer browned slices to the slow cooker.

4. Pour the sauce over the steak in the crockpot, stir once to coat, cover and cook on low for 3 to 4 hours or on high for
1.5 to
2.5 hours, until the beef is tender.

5. About 30 minutes before serving if using low (or 10 to 15 minutes on high), add the broccoli florets on top of the beef so they steam and stay crisp tender.

6. In a small bowl stir the 2 tablespoons cornstarch with 2 tablespoons water until smooth to make a slurry.

7. When the broccoli is just done, stir the cornstarch slurry into the crockpot and switch to high if needed, cook another 10 to 15 minutes until the sauce thickens and coats the beef and broccoli.

8. Taste and adjust: add a tiny splash more rice vinegar for brightness, or a pinch more brown sugar if you want it sweeter, but go easy cause the sauce concentrates as it thickens.

9. Serve over steamed rice or noodles, sprinkle with thinly sliced green onions and toasted sesame seeds and enjoy.

Equipment Needed

1. Sharp chef’s knife for very thin slices of the partially frozen steak
2. Sturdy cutting board
3. Paper towels to pat the meat dry
4. Large mixing bowl to whisk the sauce
5. Whisk plus measuring cups and spoons
6. Large heavy skillet or cast iron pan and tongs for quick searing
7. Slow cooker or crockpot
8. Small bowl and spoon for the cornstarch slurry
9. Rice pot or rice cooker, plus a serving spoon

FAQ

Q: Can I use a different cut of beef instead of flank steak?

A: Yes, sirloin or skirt steak work great, even hanger. If you use a tougher cut like chuck slice it very thin or cook a bit longer, otherwise it can be chewy.

Q: Do I have to brown the steak before adding it to the crockpot?

A: No you dont have to, but searing the strips quickly in the 2 tablespoons of oil adds a lot more flavor and helps the meat hold together, so I recommend it when you can.

Q: When should I add the broccoli so it stays crisp and bright?

A: Add the broccoli in the last 30 to 45 minutes on high or last 45 to 60 on low, or steam/blanch it separately and stir it in at the end, otherwise it will get mushy.

Q: How do I get the sauce to thicken properly?

A: Whisk the 2 tablespoons cornstarch with 2 tablespoons water to make a slurry and stir it into the crockpot during the last 10 to 15 minutes of cooking, or pour everything into a pan and thicken on the stove till you like the consistency.

Q: Can I make this ahead and how long will leftovers keep?

A: Yes you can make it ahead, it keeps in the fridge for 3 to 4 days and freezes up to 3 months. Thaw overnight and reheat gently so the broccoli doesnt turn to mush.

Q: Any easy swaps for ingredients if I dont have something on the list?

A: Use low sodium tamari or coconut aminos for soy sauce, chicken broth for beef broth, honey instead of brown sugar in a pinch, and omit oyster sauce or add a splash of hoisin if you want a similar depth.

Crockpot Beef And Broccoli = Weeknight Winner Recipe Substitutions and Variations

Flank steak: swap with skirt steak or top sirloin, sliced against the grain the same way; for a vegetarian version use extra-firm tofu (press well, cube) and brown it in oil before adding to the crockpot.
Low sodium soy sauce: use tamari for gluten-free cooking, or coconut aminos to make it soy-free — if you use coconut aminos it’s sweeter so cut the brown sugar a little.
3/4 cup brown sugar: replace with an equal amount of maple syrup or honey, but reduce any other liquid by 1 to 2 tablespoons because those are wetter than dry sugar.
Oyster sauce: swap with hoisin sauce in the same amount, or mix 1 tablespoon soy sauce with 1 teaspoon Worcestershire or fish sauce for that umami punch (thin with a splash of broth if it’s too thick).

Pro Tips

1. Chill the steak until just firm, use a very sharp knife and slice against the grain into thin pieces. If the slices look wet pat them dry with paper towels so they brown instead of steaming.

2. Don’t overcrowd the pan when searing. Work in small batches, get the pan very hot and use a high smoke point oil so you get quick browning for flavor without overcooking.

3. Cut the broccoli into even sized florets and peel any thick stems. Add them late so they stay crisp and bright, or for extra color blanch them 30 seconds and plunge into ice water before adding at the end.

4. Taste and tweak the sauce before you thicken it. If it’s too salty add a tiny splash of rice vinegar or a pinch more sugar. For a silkier, more controlled finish, remove a cup of hot sauce, whisk in the cornstarch on the stove until glossy, then stir back into the cooker.

Crockpot Beef And Broccoli = Weeknight Winner Recipe

Recipe by Tessa Jones

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I put my Beef and Broccoli in my top five favorite recipes on the blog because it's a perfect example of Easy Crockpot Dinners that hides one simple trick you won't expect.

Servings

servings

Calories

621

kcal

Equipment: 1. Sharp chef’s knife for very thin slices of the partially frozen steak
2. Sturdy cutting board
3. Paper towels to pat the meat dry
4. Large mixing bowl to whisk the sauce
5. Whisk plus measuring cups and spoons
6. Large heavy skillet or cast iron pan and tongs for quick searing
7. Slow cooker or crockpot
8. Small bowl and spoon for the cornstarch slurry
9. Rice pot or rice cooker, plus a serving spoon

Ingredients

1 1/2 to 2 pounds flank steak thinly sliced against the grain
4 cups broccoli florets about 1 large head
3/4 cup low sodium soy sauce
1/2 cup beef broth or water
1/3 cup packed brown sugar
2 tablespoons oyster sauce
1 tablespoon sesame oil
3 cloves garlic minced
1 tablespoon fresh ginger grated
2 tablespoons vegetable oil
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes optional
2 green onions thinly sliced for garnish
1 tablespoon toasted sesame seeds for garnish

Directions

Partially freeze the flank steak 15 to 20 minutes so it firms up, then slice very thin against the grain and pat the slices dry with paper towels.
Whisk together soy sauce, beef broth (or water), brown sugar, oyster sauce, sesame oil, minced garlic, grated ginger, rice vinegar and red pepper flakes in a bowl until the sugar mostly dissolves.
Heat the vegetable oil in a skillet over medium high heat and quickly sear the steak in batches, about 45–60 seconds per side, just to get some brown color; transfer browned slices to the slow cooker.
Pour the sauce over the steak in the crockpot, stir once to coat, cover and cook on low for 3 to 4 hours or on high for
5 to
5 hours, until the beef is tender.
About 30 minutes before serving if using low (or 10 to 15 minutes on high), add the broccoli florets on top of the beef so they steam and stay crisp tender.
In a small bowl stir the 2 tablespoons cornstarch with 2 tablespoons water until smooth to make a slurry.
When the broccoli is just done, stir the cornstarch slurry into the crockpot and switch to high if needed, cook another 10 to 15 minutes until the sauce thickens and coats the beef and broccoli.
Taste and adjust: add a tiny splash more rice vinegar for brightness, or a pinch more brown sugar if you want it sweeter, but go easy cause the sauce concentrates as it thickens.
Serve over steamed rice or noodles, sprinkle with thinly sliced green onions and toasted sesame seeds and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.