Mouthwatering Crock Pot Beef and Broccoli is one of my favorite takeout-style meals made right at home—effortlessly. Tender strips of beef simmer all day in a savory, slightly sweet garlic-soy sauce until melt-in-your-mouth tender, then fresh broccoli is added at the end for the perfect texture. I love serving it over steamed rice or noodles for a complete, comforting dinner.
Why You’ll Love This Recipe
I love this recipe because it transforms simple ingredients into something that tastes like it came from my favorite Chinese restaurant. Using the crock pot makes it so easy—I just set it and forget it. The beef becomes incredibly tender, the sauce thickens beautifully, and the broccoli adds freshness and color. It’s a healthier and more affordable version of takeout that the whole family loves.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Flank steak or sirloin, thinly sliced against the grain
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Beef broth
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Soy sauce (low sodium if preferred)
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Brown sugar
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Garlic, minced
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Sesame oil
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Cornstarch (for thickening)
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Fresh broccoli florets
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Cooked white rice, jasmine rice, or noodles (for serving)
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Optional garnish: sesame seeds and sliced green onions
Directions
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I start by whisking together the beef broth, soy sauce, brown sugar, garlic, and sesame oil in a bowl to make the sauce.
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I place the sliced beef in the crock pot and pour the sauce over it, stirring to coat.
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I cover and cook on low for 4–5 hours or high for 2.5–3 hours, until the beef is tender.
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About 30 minutes before serving, I whisk the cornstarch with a few tablespoons of cold water and stir it into the crock pot to thicken the sauce.
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I add the broccoli florets and cover again, letting everything cook until the broccoli is just tender but still bright green—about 20 to 30 minutes.
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I serve the beef and broccoli over hot rice or noodles and garnish with sesame seeds and green onions if I have them.
Servings and timing
This recipe makes about 4 servings. It takes just 10 minutes to prep and 4–5 hours to cook on low (or 2.5–3 hours on high), making it perfect for busy days when I want dinner ready without standing over the stove.
Variations
Sometimes I add sliced carrots, snap peas, or baby corn along with the broccoli for more veggies. I’ve also made this with chicken or tofu when I want something lighter. When I want extra heat, I stir in a bit of sriracha or crushed red pepper flakes. And for a richer sauce, I swap a few tablespoons of the broth for oyster sauce or hoisin.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet or microwave until heated through. If the sauce thickens too much, I stir in a splash of water or broth. This dish also freezes well—I just let it cool completely and freeze in a freezer-safe container for up to 2 months.
FAQs
What cut of beef works best?
I like using flank steak or sirloin because they get really tender in the slow cooker. I slice them thinly against the grain so they cook evenly and soak up all the flavor.
Can I use frozen broccoli?
Yes, I’ve used frozen broccoli in a pinch. I just add it during the last 20 minutes and watch it closely—it softens quickly.
How do I keep the broccoli from getting mushy?
I add it during the last 20–30 minutes of cooking so it stays crisp-tender. Cooking it the full time with the beef will overcook it.
Can I make this dish gluten-free?
Yes, I use gluten-free soy sauce (like tamari) and make sure all the other ingredients are certified gluten-free.
Is it okay to cook this on high?
Yes, I often cook it on high for 2.5 to 3 hours when I’m short on time. It still turns out tender and flavorful.
Conclusion
Mouthwatering Crock Pot Beef and Broccoli is one of those recipes that proves comfort food doesn’t have to be complicated. With just a few ingredients and minimal prep, I get a flavorful, satisfying meal that tastes like takeout—without the cost or effort. It’s easy, customizable, and always a hit at the table. Whether I’m meal prepping or feeding a crowd, this dish never disappoints.
Print
Mouthwatering Crock Pot Beef and Broccoli
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (low) or 2.5–3 hours (high)
- Total Time: Approx. 4–5 hours (including cooking)
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Chinese‑American
- Diet: Low Lactose
Description
Mouthwatering Crock Pot Beef and Broccoli is a homemade takeout‑style dish where thinly sliced beef simmers slowly in a savory, slightly sweet garlic‑soy sauce until tender, then fresh broccoli is added at the end for crisp‑tender bite. Served over rice or noodles, it’s a comforting, flavorful dinner that practically cooks itself.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 cup beef broth
- 1/3 cup soy sauce (low‑sodium optional)
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch (to thicken sauce)
- Fresh broccoli florets (about 3–4 cups)
- Cooked rice or noodles, for serving
- Optional garnish: sesame seeds and sliced green onions
Instructions
- In a bowl, whisk together beef broth, soy sauce, brown sugar, minced garlic, and sesame oil.
- Place the sliced beef in the crock pot and pour the sauce over it, stirring to coat evenly.
- Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until beef is tender.
- About 30 minutes before serving, whisk cornstarch with a few tablespoons of cold water until smooth; stir into the crock pot to thicken the sauce.
- Add broccoli florets, cover again, and cook for an additional 20–30 minutes until broccoli is tender‑crisp and bright green.
- Serve hot over steamed rice or noodles. Garnish with sesame seeds and sliced green onions if desired.
Notes
- You can add extra vegetables like sliced carrots, snap peas, or baby corn for variety.
- Use gluten‑free soy sauce (tamari) to make the dish gluten‑free.
- If you like heat, stir in a teaspoon of sriracha or a pinch of red pepper flakes with the sauce.
- For a richer flavor, replace part of the beef broth with hoisin sauce or oyster sauce.
- Frozen broccoli can be used — add it during the last 15–20 minutes and watch the texture carefully to avoid overcooking.
Nutrition
- Serving Size: 1/4 of recipe (with rice or noodles not included)
- Calories: 390
- Sugar: 9g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
