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.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
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?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
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.
Ingredients
- 2 pounds sirloin steak cut into thin strips
- 1 Cup beef broth
- ½ Cup Soy Sauce
- ⅓ Cup Brown Sugar
- 3-5 cloves Garlic minced
- 3 tablespoons Cornstarch
- 2 tablespoons Sesame Oil
- ¼ Teaspoon Onion Powder
- ¼ Teaspoon Black Pepper
- 3-4 Cups broccoli florets
- green onions sliced, for garnish
- Sesame seeds for garnish
Instructions
Prepare the Beef:
- Place the thinly sliced sirloin steak into the slow cooker insert.2 pounds sirloin steak
Make the Sauce:
- 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
- Pour the sauce 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.3-4 Cups broccoli
- 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 or cauliflower rice. Enjoy!green onions, Sesame seeds
Nutrition
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.
Reheating Instructions
- Stovetop: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if the sauce is too thick.
- Microwave: Transfer individual portions to a microwave-safe dish, cover, and heat in 30-second intervals until warmed through.
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Frequently asked questions, answers and tips:
Yes, you can use frozen broccoli when fresh is not available. Add it during the last 30 minutes of cooking, but note that it may release more water, so you may need to thicken the sauce further.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
Syd says
The broccoli was still completely raw I had to re-steam it separately. the meat has a weird taste and texture, it’s so overcooked and dry. I dont know what I did wrong, I followed everything. Cooked it on high for 4 hours.
Sarah Mock says
Thanks for asking Syd. I am trying to unpack this mystery and get it right for you. What cut of beef did you use? Was it sirloin? Fresh or frozen? If frozen, was it freezer-burnt? If not sirloin, what cut did you use? With the broccoli, did you close the lid for the final 30-minute cook? Just a few questions I would ask if I was cooking next to you.
~ Sarah
Jessica Ortega says
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.
Sarah Mock says
Jessica this makes me so happy to hear your feedback! I always strive to make my instructions as easy and as clear to follow as possible. Sarah
Jen says
My family really enjoyed this recipe. Easy to make and had great flavor. Will definitely make it again. Only change I made was that I was out of cornstarch, so I had to substitute all purpose flour.