Crockpot Beef & Broccoli
The cost of takeout is WILD right now, and I’m also on a mission to eat a little healthier. So that means I’ve turned to my trusty crockpot to make dinners that still hit those takeout cravings without the price tag (or the mystery ingredients that I’d rather not feed to my kid).
This crockpot beef and broccoli is one of those meals! Tender slices of beef slowly simmer in a savory, slightly sweet sauce, then fresh broccoli gets stirred in at the end so it stays bright and crisp-tender. As it’s got only a couple of easy steps and you don’t need to brown the beef before throwing everything in the slow cooker, I’m classing this one as a dump-and-go dinner that’s perfect for throwing in around lunchtime so you’ve got tonight’s meal sorted!
With a decent serving of protein, green veggies, and your favorite sides like noodles or rice, it feels balanced and wholesome whilst still tasting like a treat.
I think you’ll also enjoy my crockpot chicken ramen, crockpot egg roll in a bowl, crockpot chicken curry, crockpot beef lo mein, and crockpot pork lo mein!
Ingredients
Please note that you’ll find the printable recipe card at the bottom of this post!
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Flank steak or stewing beef: Flank steak sliced thinly gives the most tender result, especially when cut against the grain. Stewing beef works too, but make sure it’s sliced small so it softens properly.
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Onion: Cooks down into the sauce and adds natural sweetness.
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Garlic: Brings that classic savory depth you expect in beef and broccoli.
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Beef stock: Forms the base of the sauce and keeps everything from being too salty.
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Soy-free stir-fry sauce or Worcestershire-based substitute: Gives that rich, savory flavor without traditional soy sauce. It’s what makes this taste like takeout.
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Brown sugar: Balances the saltiness and rounds out the sauce.
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Cornflour (cornstarch): Thickens the sauce so it coats the beef and broccoli nicely.
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Broccoli florets: Added near the end so they stay tender but still bright and slightly crisp.
Optional for Serving:
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Rice or noodles: Perfect for soaking up all that glossy sauce.
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Sesame seeds: Add a little crunch and that finishing touch.
How To Make Crockpot Beef & Broccoli
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Add the sliced beef, diced onion, garlic, beef stock, sauce, and brown sugar to the slow cooker.
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Give everything a gentle stir to combine.
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Cover and cook on LOW for 5–6 hours, until the beef is tender.
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In a small bowl, mix the cornflour with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker to thicken the sauce.
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Add the broccoli florets during the final 30 minutes of cooking. Cover and continue cooking until the broccoli is tender but still bright and vibrant.
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Taste and adjust the seasoning if needed.
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Serve hot over rice or noodles and spoon plenty of that glossy sauce over the top!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen a bit overnight, which makes it great for next-day lunches.
You can also freeze it for up to 2 months. For best results, freeze the beef and broccoli without rice, then thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop or in the microwave until heated through. If the sauce thickens too much, just add a splash of beef stock or water to loosen it up.
Recipe Notes
Skirt steak or sirloin can also be used too. Just be sure to slice it thinly against the grain for the most tender results.
You can cook this on HIGH for 3–4 hours if you’re short on time, but cooking on LOW tends to give more tender beef.
Add the broccoli during the final 30 minutes of cooking so it stays vibrant and doesn’t turn mushy.
If you prefer, you can substitute traditional soy sauce in place of the stir-fry style sauce.
Serving Ideas
Serve this crockpot beef and broccoli over fluffy white rice to soak up all that beautiful glossy sauce, or spoon it over noodles for more of a takeout-at-home feel. It also works really well as part of a simple bowl with rice, extra steamed veggies, and a sprinkle of sesame seeds on top.
If you’re feeding a crowd, add a side of egg rolls, dumplings, or a quick cucumber salad to round out the meal. It’s one of those dinners that feels a little special but is still completely doable on a busy weeknight.
Crockpot Beef & Broccoli
Ingredients
- 1½ lb flank steak or stewing beef sliced thin
- 1 medium onion diced
- 2 cloves garlic minced
- ½ cup beef stock
- ¼ cup soy-free stir-fry style sauce or Worcestershire-based substitute
- 1 tablespoon brown sugar
- 1 tablespoon cornflour
- 10 oz broccoli florets
Optional for serving:
- Cooked rice or noodles
- Sesame seeds
Instructions
- Add the sliced beef, diced onion, garlic, beef stock, sauce, and brown sugar to the slow cooker.
- Give everything a gentle stir to combine.
- Cover and cook on LOW for 5–6 hours, until the beef is tender.
- In a small bowl, mix the cornflour with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker to thicken the sauce.
- Add the broccoli florets during the final 30 minutes of cooking. Cover and continue cooking until the broccoli is tender but still bright and vibrant.
- Taste and adjust the seasoning if needed.
- Serve hot over rice or noodles and spoon plenty of that glossy sauce over the top.
I hope this one becomes a new favorite in your own, especially on those days when you’re craving all the flavors of takeout but want something more budget friendly and balanced! If you try it, leave a comment and a star rating below. It really helps other readers who might be thinking of trying this for the first time!
