This slow cooker broccoli beef takes all the flavor of your favorite Chinese takeout dish and turns it into an easy, hands-off dinner. Tender strips of beef soak in a rich, savory-sweet sauce all day, and crisp broccoli gets stirred in right at the end so it stays bright and tender-crisp instead of mushy.
It’s a budget-friendly way to satisfy a takeout craving without picking up the phone — just set it and forget it until dinnertime.
Why you’ll love this recipe
- Hands-off cooking — the slow cooker does most of the work
- Better than takeout — same craveable flavor, made at home
- Budget-friendly — simple pantry ingredients go a long way
- Great for leftovers — reheats well for lunch the next day
Ingredients
- 1 ½ pounds flank steak or sirloin, thinly sliced against the grain
- ½ cup soy sauce
- ¼ cup beef broth
- ¼ cup brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 2 tablespoons cornstarch
- ¼ cup water
- 4 cups broccoli florets
- Sesame seeds and sliced green onion, for garnish
Instructions
- Add the beef and sauce to the slow cooker. Place the sliced beef in the slow cooker. In a bowl, whisk together the soy sauce, beef broth, brown sugar, sesame oil, and garlic, then pour it over the beef.
- Cook. Cover and cook on low for 4 hours or high for 2–2½ hours, until the beef is tender.
- Thicken the sauce. In a small bowl, whisk together the cornstarch and water until smooth. Stir this slurry into the slow cooker.
- Add the broccoli. Stir in the broccoli florets, cover, and cook for an additional 20–30 minutes on high, until the broccoli is tender-crisp and the sauce has thickened.
- Serve. Garnish with sesame seeds and green onion, and serve hot over steamed rice.
Tips for success
- Slice the beef thinly and against the grain for the most tender bite.
- Add the broccoli near the end, not at the start, so it stays vibrant and doesn’t turn mushy over hours of cooking.
- Don’t skip the cornstarch slurry — it’s what turns the thin sauce into that glossy, clingy takeout-style glaze.
- Taste before serving and add a splash more soy sauce if you like a saltier sauce.
What to serve it with
- Steamed white or brown rice
- Cauliflower rice for a lower-carb option
- A simple cucumber salad on the side
Frequently asked questions
Can I use a different cut of beef? Flank steak, sirloin, or even chuck roast (sliced thin) all work well — just adjust cook time slightly for tougher cuts.
Can I use frozen broccoli? Fresh broccoli holds its texture better, but frozen works in a pinch — add it in the last 20 minutes and drain any excess liquid before serving if needed.
Can I make this on the stovetop instead? Yes — sear the beef, then simmer with the sauce ingredients for about 15–20 minutes until tender, adding the broccoli in the last 5 minutes.
How long do leftovers keep? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.