Description

This Slow Cooker Beef and Broccoli recipe offers a convenient and flavorful way to enjoy a classic American-Asian dish at home with minimal effort. Tender beef simmered in a savory soy-ginger sauce is perfectly complemented by fresh broccoli florets cooked to crisp-tender perfection. The slow cooker allows flavors to meld beautifully and is ideal for a hands-off meal. Served over steamed rice and garnished with nutty sesame seeds, this dish balances sweet, salty, and aromatic notes for a comforting and satisfying dinner.

Ingredients

Scale

Beef and Sauce

1.5 lbs beef flank steak, thinly sliced (or substitute 1.5 lbs beef chuck, cut into 1-inch cubes)
1/2 cup low sodium soy sauce
1/4 cup packed brown sugar
1/4 cup beef broth
3 cloves garlic, minced
1 tsp fresh ginger, grated

Vegetables and Garnish

4 cups broccoli florets (fresh or frozen)
Sesame seeds, for garnish

Optional Thickener

1 tbsp cornstarch
2 tbsp cold water (for cornstarch slurry)

Serving

Cooked rice, for serving

Instructions

Combine Beef and Sauce in Slow Cooker: Thinly slice the flank steak against the grain, or if using beef chuck, cut into 1-inch cubes. Place the beef in the slow cooker insert. Add soy sauce, brown sugar, beef broth, minced garlic, and grated ginger. Stir well to evenly coat the beef with the sauce ingredients.
Cook the Beef: Cover the slow cooker with the lid and cook on LOW for 4-5 hours or on HIGH for 2-3 hours if using flank steak. For beef chuck, cook on LOW for 6-8 hours until tender. The goal is to gently cook the beef until cooked through and tender.
Add Broccoli and Thicken Sauce (Optional): About 30 minutes before the end of cooking, add the broccoli florets to the slow cooker and stir gently to mix them with the sauce. For a thicker sauce, whisk together the cornstarch and cold water to make a slurry, then stir it into the slow cooker liquid.
Finish Cooking: Cover again and continue cooking for the last 30 minutes, until the broccoli is tender-crisp and the sauce has thickened if cornstarch was added.
Serve: Spoon the beef and broccoli over cooked rice. Garnish generously with sesame seeds and serve immediately for best flavor and texture.

Notes

Slicing beef against the grain is crucial for tenderness, especially with flank steak.
Using beef chuck instead of flank steak is recommended for better slow cooking results and more tender meat.
Add broccoli late in the cooking process to avoid mushiness.
Low sodium soy sauce helps control saltiness in the dish.
Cornstarch slurry is optional but recommended if you prefer a thicker sauce.
Frozen broccoli can be used and added directly without thawing.
Serve with steamed white or brown rice to soak up the flavorful sauce.

Prep Time: 15 minutes
Cook Time: 4-8 hours (depending on beef cut and heat setting)
Category: Main Course
Method: Slow Cooker
Cuisine: American-Asian Fusion

Nutrition

Serving Size: 1 cup beef and broccoli with 1/2 cup cooked rice
Calories: 350 kcal
Sugar: 7 g
Sodium: 600 mg
Fat: 8 g
Saturated Fat: 2.5 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 70 mg

Keywords: slow cooker beef and broccoli, crockpot beef broccoli, easy beef stir-fry, beef and broccoli recipe, slow cooked Asian beef