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Crock Pot Beef & Broccoli slow cooked to perfection in a brown sauce with broccoli florets is shown as the featured image.

Crock Pot Beef & Broccoli

This Crock Pot Beef & Broccoli recipe delivers a delicious and tender take-out favorite, made effortlessly in your slow cooker. Achieving the perfect balance of tender beef, crisp-tender broccoli, and a flavorful sauce is now easier than ever with this foolproof method.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Flank Steak, thinly sliced against the grain
  • 1 large head of Broccoli, cut into florets
  • 1/4 cup Soy Sauce for marinade
  • 2 tablespoons Brown Sugar for marinade
  • 1 tablespoon Rice Vinegar for marinade
  • 1 tablespoon Sesame Oil for marinade
  • 2 cloves Garlic, minced for marinade
  • 1 teaspoon Ginger, grated for marinade
  • 1/2 teaspoon Red Pepper Flakes optional, for marinade
  • 1 cup Beef Broth for sauce
  • 1/2 cup Soy Sauce for sauce
  • 1/4 cup Brown Sugar for sauce
  • 2 tablespoons Cornstarch for sauce
  • 1 tablespoon Sesame Oil for sauce
  • 1 tablespoon Rice Vinegar for sauce
  • 1 clove Garlic, minced for sauce
  • 1 teaspoon Ginger, grated for sauce
  • Cooked Rice or Noodles, for serving
  • Sesame Seeds, for garnish optional
  • Chopped Green Onions, for garnish optional

Equipment

  • 6-quart Slow Cooker
  • Medium bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife

Method
 

  1. Marinate the Beef: In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
  2. Add the sliced beef and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. Combine Ingredients in Slow Cooker: Transfer the marinated beef and marinade to a 6-quart slow cooker.
  4. Cook the Beef: In a separate bowl, whisk together the beef broth, soy sauce, brown sugar, cornstarch, sesame oil, rice vinegar, garlic, and ginger until the cornstarch is fully dissolved. Pour the sauce over the beef in the slow cooker.
  5. Cook on low for 2-3 hours, or on high for 1-1.5 hours.
  6. Add the Broccoli: During the last 30 minutes of cooking, add the broccoli florets to the slow cooker. Stir to coat with the sauce.
  7. Thicken the Sauce (if needed): If the sauce is not thick enough after the broccoli is cooked, remove about 1/4 cup of the sauce from the slow cooker and whisk in 1 tablespoon of cornstarch. Pour the mixture back into the slow cooker and stir. Cook for another 10-15 minutes, or until the sauce has thickened to your desired consistency.
  8. Serve: Serve hot over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.

Notes

For best results, slice the flank steak thinly against the grain to ensure tenderness. Add broccoli only during the last 30 minutes of cooking to prevent it from becoming mushy. If the sauce is too thin, a cornstarch slurry can be used to thicken it at the end of the cooking process. Leftovers can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.