Crockpot Beef and Broccoli with Flank Steak: Better Than Takeout

This crockpot beef and broccoli is the easy, hands off way to get that tender, saucy takeout favorite on the table without a single trip through the drive thru. Strips of flank steak go into the crockpot with a simple Asian-inspired sauce, then cook low and slow until the beef is melt in your mouth tender. Broccoli goes in near the end along with a quick cornstarch slurry that thickens the sauce until it is rich and glossy, and the whole thing gets ladled over a bowl of rice for a dinner that tastes like your favorite Chinese restaurant order. It only takes a few minutes of prep, so it is an easy weeknight dinner as much as it is a meal prep staple, since the leftovers reheat beautifully for lunches later in the week. Once you taste how much better this crock pot beef and broccoli is than takeout, you may never order it again.

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Why this is the best CrockPot Beef and Broccoli recipe

Crockpot beef and broccoli is incredibly easy. There's no standing over the stove or complicated prep work. This recipe has just a few minutes of prep, including slicing the steak. The CrockPot does most of the cooking, making this a great dinner for busy weekdays.

The flank steak in this recipe gets tender and flavorful. Slow cooking gives the beef plenty of time to soak up the savory sauce and become fork-tender instead of chewy.

Crockpot beef and broccoli has a rich and delicious sauce. The beef cooks in a sweet and savory Asian-inspired sauce that thickens beautifully and coats every bite.

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Slow cooker beef and broccoli is better than takeout. You get tender flank steak, crisp-tender broccoli, and plenty of flavorful sauce without having to wait for delivery or leave the house.

This is an easy family dinner. You can't go wrong with tender beef, crisp-tender broccoli, and a sweet and savory sauce, served over rice, noodles, or mashed potatoes. Even the kids will devour it.

This slow-cooker recipe is flexible. You can add ingredients to the sauce, such as Sriracha, sesame oil, fresh grated ginger, or extra garlic cloves, and it will only make your dinner better. You can use almost any cut of beef. Plus, you can serve CrockPot beef and broccoli over white rice, brown rice, jasmine rice, cauliflower rice, or noodles for a simple meal everyone can enjoy.

This slow cooker recipe has a similar but different cousin called Mongolian beef which is made in the Instant Pot.

What you'll need to make the best Crockpot Beef and Broccoli with Flank Steak

Equipment

• Crockpot - A 6-quart model is perfect for this recipe.
• Garlic press - I love my garlic press. It's the best way to distribute that tangy fresh garlic flavor throughout your meat mixture. If you don't have a garlic press, you can smash the cloves with the wide edge of your chef knife, then remove the papery skin and cut the garlic as fine as you can possibly get it with the sharp side of the knife.

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients

• Flank steak - This needs to be sliced thin. If you can't find flank steak, you can use sirloin steak, skirt steak, or stew meat. You're going to cook it for a long time, so it doesn't have to be an overly tender piece of meat to start with. Just make sure you slice it very thin, against the grain.
• Sweet onion - You can also use a white or yellow onion if you don't have a sweet one.
• Garlic - This needs to be pressed or minced. I don't recommend minced garlic in a jar because it lacks the pungent garlic flavor that fresh garlic will give your sauce.
• Beef broth
• Stir fry sauce - Homemade if possible. This link goes to my homemade recipe, which uses standard pantry ingredients, including low-sodium soy sauce, to make a delicious stir fry sauce that will wow your whole family. One thing to note is that there is no sesame oil in my stir fry sauce. I do love sesame oil in all things Asian-inspired, and I often add a teaspoon or so to the sauce when I put it in the slow cooker.
• Brown sugar - Just a little to sweeten the sauce. I haven't tried any sugar substitutes but I'm sure most would work. The sauce is pretty forgiving.
• Cornstarch - This is to thicken the sauce. Don't leave it out or your sauce won't stick to the pieces of beef and broccoli.
• Warm water
• Broccoli florets - I prefer fresh, but you could also use frozen if you needed to.
• Rice or cauliflower rice, prepared - You can serve beef and broccoli with whatever side you want. I like cauliflower rice but white or brown rice, sticky rice, lo mein, or even mashed potatoes would be great with this dish.
• Sesame seeds for garnish

How to make easy Crockpot Beef and Broccoli with Flank Steak

1. Add the sliced beef, diced onion, garlic, beef stock, stir fry sauce, and brown sugar to the slow cooker. Stir gently to combine.
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2. Cover and cook on low for 5-6 hours, until the beef is tender.
3. In a small bowl, mix the cornstarch with 2 tablespoons warm water to form a cornstarch slurry. Stir the slurry into the Crockpot to thicken the sauce. (It needs to cook at least another 30-60 minutes after adding the cornstarch mixture.)
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4. Add the broccoli florets during the final 30 minutes of cooking. Cover and continue cooking until broccoli is tender but still vibrant green. Don't overcook your broccoli or you will be sad.
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5. Taste and adjust seasoning if needed.
6. Serve hot over rice or cauliflower rice. Garnish with sesame seeds.

Substitutions & variations

You can use flank steak or stewing beef, or whatever cut of beef you want. Slice the beef thinly and against the grain for the most tender results.

Fresh broccoli florets will give you the best texture, but frozen broccoli florets will work, too. Frozen broccoli cooks very quickly, so add it closer to the end and avoid letting it cook for more than 30 minutes.

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For extra vegetables, add sliced bell peppers, carrots, mushrooms, snow peas, snow peas, or water chestnuts. Veggies that soften quickly should be stirred in toward the end of cooking.

If you prefer a little heat, add a pinch of crushed red pepper flakes, chili garlic sauce, chili crisp, or sriracha to the sauce. The spice level is adjustable according to your family's preference.

You can make the sauce slightly sweeter with additional brown sugar or honey, or make it more savory by reducing the sweetener.

Add a teaspoon of sesame oil and a teaspoon of fresh grated ginger to the sauce for extra flavor.

Serve the finished beef and broccoli over steamed rice, fried rice, noodles, or cauliflower rice. Sprinkle sliced green onions or sesame seeds over the top before serving if desired.

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FAQ

Can I use a different cut of beef?

Yes. Skirt steak, stewing beef, or sirloin can also work if sliced thin.

Can I cook this on high?

Yes. Cook on high for 3-4 hours, but low makes the beef more tender.

When should I add the broccoli?

Add during the final 30 minutes to prevent overcooking.

Can I make it without soy?

My homemade stir fry sauce recipe is soy-based, but you can still make beef and broccoli without soy if you prefer. You should be able to find a soy-free stir fry sauce at most large grocery stores.

Storing leftover beef and broccoli

Fully cooled leftovers should be transferred to an airtight container for storage in the refrigerator for up to 5 days or freezer for up to 2 months (freeze without the rice). Thaw overnight in the fridge before reheating. Warm gently on stovetop or microwave until heated through.

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Check out more delicious Crockpot recipes

• CrockPot Jambalaya
• Crockpot Beef Tips and Rice
• Easy CrockPot Salsa Chicken
• CrockPot Chicken and Potatoes
• Slow Cooker Pot Roast
• Slow Cooker Cheeseburger Soup from Taste of Home

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