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Easy Crockpot Beef and Broccoli: Best Weeknight Dinner

crockpot beef and broccoli - featured image

Tender, saucy beef and fresh broccoli cooked in a rich soy-ginger sauce, all made effortlessly in the slow cooker. Perfect for busy weeknights, this family-friendly meal tastes like takeout but is healthier and budget-friendly.

Ingredients

Scale
  • 2 lbs beef chuck roast or flank steak, sliced into thin strips
  • ½ cup low-sodium soy sauce
  • ¼ cup packed brown sugar
  • ½ cup beef broth
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 3 cups fresh broccoli florets
  • Sliced green onions for garnish
  • Sesame seeds for garnish

Instructions

  1. Slice the beef into thin strips, about ¼-inch thick, cutting against the grain. Pat dry with paper towels.
  2. In a medium bowl, whisk together soy sauce, brown sugar, beef broth, minced garlic, grated ginger, sesame oil, and rice vinegar.
  3. Place the sliced beef in the bottom of a 6-quart slow cooker. Pour the sauce over the beef and stir to coat.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender and shreds easily.
  5. About 30 minutes before serving, add the broccoli florets to the slow cooker. Stir to coat with sauce, cover, and cook on high for 20-30 minutes until tender-crisp.
  6. In a small bowl, mix cornstarch with 2 tablespoons cold water to make a slurry. Stir into the slow cooker and cook uncovered for 5-10 minutes until the sauce thickens.
  7. Serve over steamed rice or noodles. Garnish with sliced green onions and sesame seeds.

Notes

For best results, use low-sodium soy sauce to control saltiness. Add broccoli at the end to keep it tender-crisp. The sauce can be adjusted to taste before thickening. Leftovers keep well in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Nutrition

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