I’m sharing my Crockpot Beef And Broccoli that pairs tender beef with bright broccoli in a glossy, deeply savory sauce that rivals takeout.

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I never meant to perfect a takeout standby but my Crockpot Beef And Broccoli somehow did. Built around thinly sliced flank steak and savory soy sauce, the dish hits that sticky, slightly sweet glaze and tender beef that keeps pulling you back.

People tag my posts as a Beef With Broccoli Recipe Crockpot go to, and this Crockpot Beef And Broccoli Easy version still surprises guests who expect blah leftovers. Its bold enough for a night when you want flavor, yet simple enough you wont fuss, and honestly I still cant tell why it tastes better than I expect.

Ingredients

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Beef: Thin sliced flank brings protein, meaty chew, soaks up savory sweet sauce.
Soy sauce: Salty umami base, low sodium controls salt, adds depth and color.
Brown sugar: Gives caramel sweetness, balances soy saltiness, helps create glossy sauce.
Oyster sauce (optional): Concentrated umami, richer than soy, rounds flavors with slight sweetness.
Sesame oil: Toasted oil adds nutty aroma, finish flavor, using little goes far.
Garlic and ginger: Pungent aromatics that brighten dish, give spicy warm background notes.
Cornstarch slurry: Thickens sauce quickly, glossy cling to beef and broccoli, no lumps.
Broccoli: Fresh florets add fiber, vitamins and crunch, soaks sauce but stays bright.

Ingredient Quantities

1 1/2 to 2 lb flank or skirt steak, thinly sliced

1/2 cup low sodium soy sauce

1/2 cup beef broth

1/3 cup packed brown sugar

2 tbsp oyster sauce (optional)

1 tbsp toasted sesame oil

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1/4 cup cornstarch

1/4 cup cold water for slurry

4 cups broccoli florets (about 1 large head) or 12 oz frozen

2 green onions, sliced for garnish

1 tbsp sesame seeds, for garnish (optional)

Cooked rice for serving (optional)

How to Make this

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1. Partially freeze the steak 20 to 30 minutes so it’s easier to slice, then slice thinly against the grain into bite sized strips.

2. In a bowl whisk together the soy sauce, beef broth, brown sugar, oyster sauce (if using), sesame oil, minced garlic and grated ginger until the sugar mostly dissolves.

3. Optional but worth it, quickly sear the beef in a hot skillet 1 minute per side to brown for extra flavor, dont cook through; drain any excess fat.

4. Place the sliced beef in the crockpot and pour the sauce over it, stirring to coat all the pieces.

5. Cook on low for about 4 hours or on high for 2 to 3 hours, until the beef is tender and nearly falling apart.

6. About 30 minutes before the end of cook time make a slurry by mixing the cornstarch with 1/4 cup cold water until smooth.

7. If using fresh broccoli add it to the crockpot with the slurry and switch to high, cook 20 to 30 minutes more until broccoli is crisp tender and sauce thickens; if using frozen broccoli add it with the slurry and cook 10 to 15 minutes on high.

8. Taste and tweak saltiness if needed (more soy sauce or a pinch of sugar), stir gently to coat the broccoli.

9. Serve the beef and broccoli over cooked rice, sprinkle sliced green onions and sesame seeds on top and enjoy.

Equipment Needed

1. Large cutting board (easier to lay out and slice the partially frozen steak)
2. Sharp chef’s knife for thin slices against the grain
3. Mixing bowls, one large for the sauce and beef and one small for the cornstarch slurry
4. Whisk to blend the sauce and mostly dissolve the sugar
5. Heavy skillet (cast iron or stainless) for a quick sear, plus a paper towel to drain excess fat
6. Crockpot or slow cooker to braise the beef
7. Measuring cups and spoons for the soy, broth, sugar, oil and cornstarch
8. Tongs or a slotted spoon to stir and transfer the beef
9. Microplane or fine grater for fresh ginger, and a small spoon for the garlic (optional)

FAQ

Q: How should I slice the steak so it stays tender?

A: Freeze the steak for 20 to 30 minutes so it firms up, then slice thinly across the grain. Cutting against the grain shortens the muscle fibers so the beef feels tender, not chewy. If you want to totally avoid fuss use a chuck roast or blade steak and shred it after cooking.

Q: When do I add the cornstarch slurry so the sauce thickens right?

A: Mix the 1/4 cup cornstarch with 1/4 cup cold water, stir until smooth, and add it during the last 15 to 30 minutes of cooking on high. Stir well and let it bubble a few minutes so it loses its raw starch taste. If it gets too thick just stir in a little hot water to loosen it.

Q: Fresh broccoli or frozen which is better and when do I add it?

A: Frozen is easy: add frozen florets in the last 15 minutes of cooking so they heat through but dont go mushy. Fresh broccoli you can either add for the last 20 to 30 minutes in the crockpot, or better yet steam or blanch it separately and toss it in at the end to keep the bright green color and some crunch.

Q: My sauce seems too salty, how can I fix it?

A: Use low sodium soy like the recipe says. If it still tastes salty, add more beef broth or a splash of water, a little extra brown sugar or a squeeze of lemon to balance it. You can also skip the oyster sauce or reduce the soy by a few tablespoons next time.

Q: Can I make this ahead and how long does it keep?

A: Yep. Store in an airtight container in the fridge for 3 to 4 days. For longer keep, freeze the beef and sauce (without broccoli) for up to 2 to 3 months. Thaw overnight in the fridge and reheat gently, then add fresh or frozen broccoli at the end.

Q: Any quick tips to speed things up or level up the flavor?

A: Partially freezing and slicing thin saves time and gives better texture. Sear the beef quickly in a hot pan before adding to the crockpot for extra color and flavor if you have time. Add the cornstarch slurry last minute for glossy sauce, and finish with sliced green onions and sesame seeds for crunch and aroma.

Crockpot Beef And Broccoli Recipe Substitutions and Variations

Flank/skirt steak → boneless chicken thighs (same weight), thinly sliced; cook on low same time but check doneness earlier, or extra-firm tofu (press, cube) added for the last 30–45 minutes so it soaks up the sauce.
Low sodium soy sauce → tamari or coconut aminos, 1:1 swap; tamari is gluten free, coconut aminos are lower sodium and a tad sweeter so taste and adjust.
Cornstarch → arrowroot powder, 1:1 slurry with cold water for a clear glossy sauce; or all-purpose flour, whisk 2 tbsp into the slurry and cook a little longer to remove raw flour taste.
Packed brown sugar → maple syrup or honey (use about 2/3 the volume for liquid sweeteners) or coconut sugar 1:1 for a drier swap, taste and cut back if you dont want it too sweet.

Pro Tips

– Partially freeze the steak first and use a very sharp knife to cut across the grain, not with it. If you cut too thick it’s chewy, too thin it falls apart. Trust me, 1/8 to 1/4 inch strips hit the sweet spot and they soak up the sauce better.

– Don’t skip a quick sear if you can, even just 30 to 60 seconds per side on a screaming hot pan. It adds brown flavor you won’t get from the crockpot alone. Wipe out excess fat after searing so the sauce stays clean and not greasy.

– Mix the cornstarch slurry really smooth, then add it little by little while stirring because it can clump or make the sauce gloopy if you dump it all in. If the sauce gets too thick, thin it with a splash of broth or water, if too thin, simmer a bit off heat to reduce.

– For broccoli, blanch or steam fresh florets for 1 to 2 minutes and shock in ice water to keep them bright and crisp, or use frozen and add at the very end so they dont turn to mush. Also, if you’re making this ahead, store sauce and veggies separate, reheat gently and add a squeeze of lime or a pinch of sugar to freshen the flavor before serving.