Beef and Broccoli (Slow Cooker) Recipe

If you’re craving takeout-style comfort without the fuss, you have to try Beef and Broccoli (Slow Cooker). This dish combines meltingly tender sirloin with fresh broccoli, all drenched in a glossy, savory-sweet Asian-inspired sauce. Thanks to a few clever shortcuts and your trusty slow cooker, it’s incredibly easy to whip up and guaranteed to fill your kitchen with mouthwatering aromas. Whether you’re feeding a hungry family or prepping cozy lunches for the week ahead, this classic will absolutely hit the spot.

Ingredients You’ll Need

What makes Beef and Broccoli (Slow Cooker) such a standout is its simple yet powerful combination of pantry staples and fresh picks. Each ingredient here helps round out the perfect balance of flavor, color, and that signature silky texture you want in every bite.

• Top Sirloin Steak (2 lbs.): Pick a good quality steak, sliced thinly so it becomes irresistibly tender as it cooks low and slow.
• Salt (1/2 teaspoon): Just a little seasoning right at the start amplifies the flavor of your beef.
• Broccoli Florets (5 cups; chopped): Fresh broccoli brings lovely color and crunch, soaking up all that tasty sauce.
• Low Sodium Beef Broth (1 cup): The base for a rich, savory sauce that keeps everything juicy.
• Light Brown Sugar (1/3 cup): Adds a little sweetness that plays perfectly against the salty and umami-rich ingredients.
• Low Sodium Soy Sauce (1/4 cup): For deep, savory notes with a hint of tang.
• Oyster Sauce (1/4 cup): Brings restaurant-level flavor; swap for vegetarian stir-fry sauce if there’s a shellfish allergy.
• Cornstarch (3 tablespoons): Makes the sauce luxuriously thick and silky, so it hugs every strip of beef and broccoli floret.
• Japanese Rice Wine or Dry Sherry (2 tablespoons): Adds a subtle sweetness and complexity; make sure you’re not using vinegar!
• Toasted Sesame Oil (1 tablespoon): Just a splash infuses the dish with warm, nutty aroma.
• Asian Chili Sauce (1–3 teaspoons): Adjust to taste for that gentle kick; sambal oelek works beautifully and lets you control the heat.
• Garlic (4–6 cloves, minced): The ultimate flavor booster; sub garlic powder if you’re in a pinch.
• Freshly Grated Ginger (1 tablespoon): For a pop of warmth and zing; ground ginger does the trick if that’s what you have.
• Pepper (1/2 teaspoon): A basic, essential seasoning that ties everything together.
• Onion Powder (1/2 teaspoon): Easily layers in sweet savory notes without fussing with fresh onion.

How to Make Beef and Broccoli (Slow Cooker)

Step 1: Prep the Beef

Start by slicing your sirloin into thin, 2-inch strips. Here’s a pro tip I swear by: pop the steak in your freezer for about 30 minutes beforehand to make slicing a breeze. Once cut, pat the beef dry and toss with half a teaspoon of salt. This simple step lets the steak soak up all the fabulous flavors coming its way.

Step 2: Whisk Up the Sauce

In your slow cooker, whisk together the beef broth, brown sugar, soy sauce, oyster sauce, cornstarch, rice wine (or sherry), sesame oil, chili sauce, garlic, ginger, pepper, and onion powder. Take your time and make sure the cornstarch dissolves completely so your sauce thickens up perfectly later on.

Step 3: Set It and Forget It

Add the beef to the sauce in your slow cooker and give everything a good stir. Cover and let it cook on LOW for 3 to 4 hours, depending on your slow cooker and the thickness of your beef strips. The key here is patience: you want the meat to be melt-in-your-mouth tender, so don’t rush it!

Step 4: Steam the Broccoli

When your beef is fork-tender, it’s time for greens. Without stirring, simply place the chopped broccoli florets on top of the beef and cover again. This lets the broccoli steam gently, picking up the flavor of the sauce. Cook for another 20 to 30 minutes until the broccoli is perfectly crisp-tender. (If you prefer, you can also quickly steam the broccoli separately in the microwave and add it in at the end.)

Step 5: Thicken the Sauce (Highly Recommended!)

Here’s where Beef and Broccoli (Slow Cooker) goes from good to spectacular. Carefully ladle out as much sauce as you can from the slow cooker into a saucepan. Simmer on the stove until it’s thicker than you think you’ll need — it’ll loosen up again when combined with the veggies. Pour the luscious, thickened sauce back into the slow cooker, stir everything together, and watch it transform into the glossy dish you know and love.

How to Serve Beef and Broccoli (Slow Cooker)

Garnishes

Scatter over a handful of thinly sliced green onions and a sprinkle of toasted sesame seeds for an inviting crunch and a lovely pop of freshness. If you want an extra boost of heat, a drizzle of chili oil or a pinch of red pepper flakes is always a crowd-pleaser.

Side Dishes

Serve your Beef and Broccoli (Slow Cooker) over fluffy steamed rice to soak up every drop of sauce. Jasmine or short-grain rice are especially nice. Or, for a lower-carb twist, cauliflower rice or simple stir-fried noodles work wonderfully, too.

Creative Ways to Present

Ladle the beef and broccoli into individual bowls for a build-your-own rice bowl night, or serve family-style on a big platter for maximum “wow” factor. For meal prep, portion into containers with rice and extra veggies for lunches you’ll actually look forward to!

Make Ahead and Storage

Storing Leftovers

Leftover Beef and Broccoli (Slow Cooker) tastes even better the next day! Cool completely and transfer to an airtight container, then keep it in the fridge for up to 5 days. It’s a lifesaver for grab-and-go lunches or no-fuss dinners throughout the week.

Freezing

This recipe freezes surprisingly well. Place cooled portions in airtight freezer bags or containers, pressing out as much air as possible. Label and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.

Reheating

Reheat smaller portions in the microwave: start with one minute, then stir and continue in 30-second intervals until hot. For larger servings, gently warm in a skillet on the stove over medium-low, stirring often. Just be careful not to overcook the broccoli, so it stays vibrant and crisp-tender.

FAQs

Can I use a different cut of beef?

Absolutely! Flank steak or chuck roast both work well in Beef and Broccoli (Slow Cooker). The key is slicing them thinly for that tender, satisfying bite.

Is there a vegetarian substitute for oyster sauce?

Yes! Try using a vegetarian stir-fry sauce, such as Lee Kum Kee’s version. It gives the same umami punch without any shellfish, so everyone at the table can enjoy.

Can I add other vegetables?

You bet. Snap peas, bell peppers, or bok choy are all delicious alongside or instead of broccoli. Just add them about 20–30 minutes before serving so they don’t get mushy.

Does the sauce need to be thickened on the stove?

For an extra-luxurious sauce, thickening it on the stove is the way to go. If you’re short on time, you can skip this step — the dish will still be tasty, just a bit saucier.

What can I substitute for rice wine?

If you can’t find Japanese rice wine, dry sherry is the best substitute. Avoid using rice vinegar, as it’s more sour than sweet and will change the flavor.

Final Thoughts

Beef and Broccoli (Slow Cooker) is the kind of recipe that turns even an ordinary weeknight into something special. It’s rich, wholesome, and absolutely bursting with flavor — plus, it comes together with minimal effort. Give it a try, and you just might find your new favorite comfort food!

Print