This Slow Cooker Beef Broccoli is a fuss-free, flavorful dish that brings the classic takeout favorite to your kitchen. With tender beef, crisp-tender broccoli, and a rich, savory-sweet sauce, it’s perfect for busy weeknights or meal prep. Plus, the slow cooker does all the work!
Ingredients:
With just a handful of simple ingredients, you can create a restaurant-quality dish right at home.
Substitutions
- Beef Substitutions: Flank steak, skirt steak, flat iron steak, or chuck can be used. Slice against the grain and cut into thin strips no more than ½-inch thick for the best texture.
- Sauce Adjustments: For a sweeter sauce, increase the brown sugar to ½ cup. Taste and adjust before adding the cornstarch.
Instructions
Making this recipe is as easy as 1-2-3! Simply layer the beef, whisk together the flavorful sauce, and let your slow cooker do the rest.
Prepare the Beef
Place the thinly sliced sirloin steak into the slow cooker insert.
Make the Sauce
- In a medium bowl, whisk together the beef consommé (or broth), soy sauce, brown sugar, minced garlic, cornstarch, sesame oil, onion powder, and black pepper until the cornstarch is fully dissolved.
- Pour this mixture over the sirloin steak in the slow cooker.
Cook the Beef
Cover with the lid and cook on LOW for 6-8 hours (or HIGH for 3-4 hours), until the beef is fork-tender and easily pulls apart.
Add the Broccoli
- During the last 30 minutes of cooking, add the broccoli florets to the slow cooker and stir them into the sauce.
Cook
- Place the lid back on, increase the temperature to HIGH (if cooking on LOW), and continue cooking until the broccoli is bright green and tender-crisp.
Garnish and Serve
Garnish with sliced green onions and sesame seeds. Serve over cooked white rice, rolls or cauliflower rice. Enjoy!
Did you make this recipe?
This came out perfect!!
Probably one of the best things I’ve ever made in my life that wasn’t Mexican food. I will most definitely be making this again, instructions were very easy to follow and prep time was quick.
Easy Slow Cooker Beef and Broccoli Recipe (Better Than Takeout!)
Ingredients
Method
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Place the thinly sliced sirloin steak into the slow cooker insert.2 pounds sirloin steak
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In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, minced garlic, cornstarch, sesame oil, onion powder, and black pepper until the cornstarch is fully dissolved.1 Cup beef broth, ½ Cup Soy Sauce, ⅓ Cup Brown Sugar, 3-5 cloves Garlic, 3 tablespoons Cornstarch, 2 tablespoons Sesame Oil, ¼ Teaspoon Onion Powder, ¼ Teaspoon Black Pepper
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Pour the sauce over the sirloin steak in the slow cooker.
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Cover with the lid and cook on LOW for 6-8 hours (or HIGH for 3-4 hours), until the beef is fork-tender and easily pulls apart.
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During the last 30 minutes of cooking, add the broccoli florets to the slow cooker and stir them into the sauce.3-4 Cups broccoli
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Place the lid back on, increase the temperature to HIGH (if cooking on LOW), and continue cooking until the broccoli is bright green and tender-crisp.
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Garnish with sliced green onions and sesame seeds. Serve over cooked white rice or cauliflower rice. Enjoy!green onions, Sesame seeds
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Rice prep tip!
Cook a big batch of rice ahead of time and store it separately for easy reheating.
Thickening Tip
If the sauce isn’t thickening, transfer some sauce to a small saucepan and simmer on the stovetop until reduced to your desired consistency.
Storage Tips
Allow the dish to cool before covering. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.
Make-Ahead Tips
- Prep the Beef: Slice the beef into thin strips and store in an airtight container in the refrigerator for up to 24 hours (or freeze for up to 1 month).
- Make the Sauce: Whisk together the sauce ingredients and refrigerate for up to 2 days. Stir or shake before using.
- Chop the Broccoli: Cut the broccoli into florets and store in an airtight container with a dry paper towel for up to 2 days.
- Freeze for Later: Combine the beef and sauce in a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.
- Cook Ahead: Prepare the entire dish and store in meal-sized portions in the refrigerator for up to 4 days. Reheat gently before serving.