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Easy Slow Cooker Beef and Broccoli: Best Homemade Recipe

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This easy slow cooker beef and broccoli recipe delivers fork-tender beef, vibrant broccoli, and a thick, savory sauce that rivals your favorite Chinese takeout. With simple ingredients and a few key tricks, it’s the perfect set-it-and-forget-it weeknight dinner.

Ingredients

Scale
  • 2 pounds chuck roast or flank steak, sliced thin against the grain
  • 4 cups fresh broccoli florets (about 2 medium heads)
  • 3 tablespoons cornstarch, divided
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 1/4 cup low-sodium beef broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
  • 1/4 teaspoon red pepper flakes (optional)
  • Cooked white rice or brown rice, for serving
  • Sesame seeds, for garnish
  • Green onions, sliced (optional)

Instructions

  1. Place the chuck roast or flank steak in the freezer for about 20 minutes to firm up. Slice against the grain into thin strips, about 1/4-inch thick.
  2. In a large bowl, toss the sliced beef with 2 tablespoons of cornstarch until lightly coated.
  3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, sear the beef strips for about 2 minutes per side until a deep brown crust forms. Transfer seared beef to the slow cooker.
  4. In a medium bowl, whisk together soy sauce, brown sugar, beef broth, oyster sauce, rice vinegar, sesame oil, ground ginger, and red pepper flakes. Pour over the beef in the slow cooker. Add minced garlic and stir gently to combine.
  5. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the beef is tender but still holds its shape.
  6. About 30 minutes before serving, add the broccoli florets to the slow cooker. Stir gently to coat with sauce. Cover and cook on HIGH for 20 to 30 minutes, until broccoli is tender but still bright green.
  7. In a small bowl, mix the remaining 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir into the slow cooker. Cook uncovered on HIGH for about 10 minutes, stirring occasionally, until the sauce thickens.
  8. Taste and adjust seasoning with more salt, rice vinegar, or brown sugar as desired. Serve over cooked rice, garnished with sesame seeds and sliced green onions.

Notes

Don’t skip searing the beef—it adds essential flavor. Slice beef against the grain for tenderness. Add broccoli only in the last 30 minutes to keep it vibrant. Thicken the sauce at the end with a cornstarch slurry. Use low-sodium soy sauce to control saltiness. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: slow cooker beef and broccoli, easy beef and broccoli, homemade beef and broccoli, Chinese takeout recipe, weeknight dinner, slow cooker recipe

Find it online: https://junomeals.com/easy-slow-cooker-beef-and-broccoli-best-homemade-recipe/