There’s nothing quite as comforting and satisfying as a home-cooked meal that tastes like it belongs in a favorite Asian restaurant, yet requires minimal effort. The Crockpot Beef and Broccoli Recipe brings all those bold, savory flavors right into your kitchen with ease. Tender slices of flank steak slowly cooked to perfection mingle with crisp-tender broccoli in a rich, slightly sweet soy-based sauce, making every bite a delicious harmony of texture and taste. This dish is perfect for busy weeknights when you want something impressive without spending hours in the kitchen.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step toward creating this mouthwatering Crockpot Beef and Broccoli Recipe. Each item plays a crucial role, whether it’s building that deep umami flavor, providing a luscious texture, or adding vibrant color for a beautiful presentation.
- 1 1/2 pounds flank steak, thinly sliced against the grain: Choosing flank steak gives you tender, flavorful beef that cooks beautifully in the slow cooker.
- 1 cup beef broth: This adds a rich, savory base for the sauce, enhancing the meaty flavor of the dish.
- 1/2 cup low-sodium soy sauce: It brings that classic salty, umami punch essential in Asian-inspired recipes while keeping the sodium in check.
- 1/3 cup brown sugar: Adds subtle sweetness to balance and deepen the flavors.
- 1 tablespoon sesame oil: A fragrant nutty touch that lifts the entire dish with its distinctive aroma.
- 3 cloves garlic, minced: Garlic infuses the sauce with warmth and complexity.
- 1 tablespoon cornstarch: Used to thicken the sauce into a luscious glaze that clings perfectly to meat and broccoli.
- 2 tablespoons water: Combined with cornstarch to create a smooth slurry for thickening.
- 4 cups broccoli florets: Fresh or frozen, they add color, crunch, and fresh flavor, brightening the dish.
- Cooked white rice (optional): The perfect base to soak up all that delicious sauce.
- Sesame seeds and green onions for garnish (optional): These little extras bring a pop of texture and fresh brightness to every plate.
How to Make Crockpot Beef and Broccoli Recipe
Step 1: Prepare the Sauce and Beef
In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and minced garlic until the sugar dissolves and everything is well combined. This mixture is the heart of your sauce and will infuse the beef with incredible flavor as it slow cooks. Lay the thinly sliced flank steak in the crockpot and pour the sauce evenly over the meat, ensuring every piece gets coated.
Step 2: Slow Cook the Beef
Cover the crockpot and cook on low for 4 to 5 hours or on high for 2 to 3 hours. During this time, the beef will become tender and soak up that rich, savory sauce, making it mouthwateringly soft with layers of flavor that only slow cooking can deliver. Patience here is key—this slow simmer is magic for tenderizing the meat and marrying the flavors.
Step 3: Thicken the Sauce
In a small bowl, combine the cornstarch and water to create a smooth slurry. About 30 minutes before the cooking time is up, stir this slurry into the crockpot. This step thickens the sauce into a glossy coat that clings beautifully to the beef and broccoli, elevating both presentation and taste.
Step 4: Add the Broccoli
Cook your broccoli florets by steaming or microwaving them until just tender, about 10 minutes before serving. This method keeps them crisp and vibrant, providing a lovely contrast to the tender beef. Fold the broccoli into the crockpot, letting it soak up warmth and sauce flavors for a few minutes before serving.
How to Serve Crockpot Beef and Broccoli Recipe
Garnishes
Sprinkle toasted sesame seeds and chopped green onions on top for more than just a visual pop—they add delightful texture and fresh, herbal notes that balance the richness of the beef. These garnishes are little finishing touches that make your Crockpot Beef and Broccoli Recipe shine like a restaurant-quality dish.
Side Dishes
While the dish can stand alone, serving it over fluffy, steamed white rice is a classic and comforting way to round out the meal. The rice soaks up that luscious sauce beautifully. For a lower-carb option, cauliflower rice or a simple side salad with a tangy dressing also pairs nicely and keeps the meal light.
Creative Ways to Present
For a fun twist, serve the beef and broccoli in lettuce wraps for a fresh, handheld experience. You could also spoon the recipe over noodles or even roasted sweet potatoes to mix things up. No matter how you plate it, the rich sauce and tender beef steal the show every time.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors intensify overnight, making for an even tastier next-day meal. When reheating, make sure to add a splash of water or broth to prevent the sauce from drying out.
Freezing
This Crockpot Beef and Broccoli Recipe freezes beautifully. Portion it into freezer-safe containers, leaving room for the broccoli to be added fresh after thawing if preferred to maintain its texture. Freeze for up to 2 months for easy, quick meals any night of the week.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly and maintain that silky sauce consistency. Adding a little water or broth will help restore the sauce if it thickened too much during storage.
FAQs
Can I use a different cut of beef for this Crockpot Beef and Broccoli Recipe?
Absolutely! While flank steak is ideal for tenderness and flavor, you can substitute skirt steak or sirloin if that’s what you have on hand. Just be sure to slice against the grain thinly to keep the meat tender after slow cooking.
Is it possible to make this recipe gluten-free?
Yes! Simply replace the low-sodium soy sauce with tamari, which is a naturally gluten-free soy sauce alternative. This swap keeps the integrity and flavor of the dish intact for those with gluten sensitivities.
Can I add the broccoli earlier in the cooking process?
It’s best to add the broccoli toward the end to keep its vibrant color and slight crunch. Adding it too early can cause the broccoli to become mushy, which might detract from the dish’s texture balance.
What if I don’t have a crockpot? Can I make this on the stove?
You can definitely adapt the recipe for stovetop cooking. Simmer the sauce and beef in a heavy pan over low heat, covered, until the beef is tender (about 1 to 1 1/2 hours), then add the broccoli and thicken the sauce with the cornstarch slurry as directed.
How can I make this dish spicier?
For a little heat, add crushed red pepper flakes to the sauce or incorporate a teaspoon of chili garlic sauce. These additions will deepen the flavor profile without overwhelming the natural savory sweetness.
Final Thoughts
Trying the Crockpot Beef and Broccoli Recipe is like inviting a warm, comforting hug to your dinner table. It’s incredibly simple to prepare yet delivers rich, layered flavors and textures that make every meal feel special. Whether you’re cooking for family, friends, or just yourself, this recipe is a fantastic option that’s sure to become a treasured favorite in your culinary repertoire. So go ahead, fire up your crockpot, and enjoy the deliciously effortless magic of this dish!
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Crockpot Beef and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This Crockpot Beef and Broccoli recipe offers a flavorful and easy Asian-inspired main course. Tender flank steak slow-cooked in a savory sauce of beef broth, soy sauce, brown sugar, sesame oil, and garlic is combined with crisp-tender broccoli. Perfect for a hands-off dinner, it can be served over white rice and garnished with sesame seeds and green onions for a complete meal.
Ingredients
Beef and Sauce
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1 cup beef broth
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
Thickening Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Vegetables and Garnish
- 4 cups broccoli florets
- Cooked white rice for serving (optional)
- Sesame seeds and green onions for garnish (optional)
Instructions
- Prepare the Sauce and Meat: In a medium bowl, whisk together beef broth, low-sodium soy sauce, brown sugar, sesame oil, and minced garlic until well combined. Place the thinly sliced flank steak in the crockpot and pour the sauce mixture over the meat, ensuring all pieces are coated.
- Slow Cook the Beef: Cover the crockpot and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the beef is tender and infused with the sauce flavors.
- Thicken the Sauce: About 30 minutes before the cooking time ends, mix cornstarch with water in a small bowl to make a slurry. Stir this mixture into the crockpot to thicken the sauce, allowing it to cook and bubble slightly during the remaining time.
- Prepare the Broccoli: Approximately 10 minutes before serving, steam or microwave the broccoli florets until just tender but still crisp. Then, stir the cooked broccoli into the crockpot gently, combining it with the beef and sauce.
- Serve and Garnish: Serve the beef and broccoli hot over cooked white rice if desired. Garnish with toasted sesame seeds and sliced green onions to add extra flavor and a nice presentation.
Notes
- For a gluten-free version, substitute tamari for soy sauce.
- If flank steak is unavailable, skirt steak or sirloin can be used as alternatives.
- To add a little heat, consider including a pinch of red pepper flakes in the sauce.
- Leftovers store well and can be refrigerated for up to 3 days.
