This Crockpot Beef and Broccoli recipe is an easy Chinese-inspired meal prepped in just 10 minutes. Just toss everything into the slow cooker and let it do the work!
Why you'll love this recipe
Dump-and-go, no pre-cooking required!
Crock pot beef and broccoli is healthier than takeout but just as flavorful.
Perfect for meal prep or to make as a freezer meal.
Family-friendly and customizable. With a few swaps, it's gluten-free and lower sodium, too.
For another easy Chinese inspired dinner check out my Easy Pork Stir Fry. It's been a top recipe at This Farm Girl Cooks for several years running.
Ingredients
Here’s what you’ll need to make this easy slow cooker beef and broccoli.
- Beef stew meat – I use stew meat because we always have it on hand, but chuck roast (cut into chunks) works great, too! The slow method of cooking works well to tenderize both of these beef cuts. Flank steak is another option—see substitution notes below.
- Low-sodium beef broth or beef stock – Adds depth of flavor without being overly salty.
- Minced garlic – Fresh garlic cloves or pre-minced from a jar works fine.
- Low sodium soy sauce - Tamari or coconut aminos are great alternatives.
- Honey – A natural sweetener in place of brown sugar.
- Toasted sesame oil – Gives the dish that authentic takeout flavor.
- Frozen broccoli florets – No chopping needed!
- Cornstarch – Used to thicken the sauce.
- Toasted sesame seeds (optional) – For garnish.
Substitutions
To make this recipe gluten free, swap out the soy sauce and instead use tamari or coconut aminos! Also check the labels of your beef broth to make sure there are no addivities.
Arrowroot can be used in place of the cornstarch.
If using flank steak, shorten the cook time. Flank steak cooks faster than stew meat or chuck roast. You may want to check it after 3-4 hours on low to prevent overcooking. If cooked too long, it can become tough.
How to Make Crockpot Beef and Broccoli
- Step 3: Thicken the sauce: 15-20 minutes before serving, mix cornstarch with cold water cup of liquid from the slow cooker to create a slurry. Stir the cornstarch mixture into the slow cooker, stirring to combine.
Tip: Make it fancy! Top with chopped green onions
Serving Suggestions
You already have your protein and vegetable, now we can add a starchy side! Great rice options are white rice, brown rice, jasmine rice, or Keto Cauliflower Fried Rice. Noodles are nice, too!
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For sides, consider egg rolls, dumplings, or a simple side salad.
Top Tips
✔ Use the right cut of beef. Stew meat is easy and affordable, but sirloin steak, beef chuck roast, or flank steak also work well.
✔ Don't skip the sesame oil! It adds that classic takeout-style flavor.
✔ Wait to add the broccoli. Adding it at the beginning will make it mushy. Frozen florets need just 15-20 minutes at the end.
✔ Make it spicy. A drizzle of Sriracha or a pinch of red pepper flakes gives this dish a nice kick!
Storage and Reheating
- Store leftovers in an airtight container for up to 4 days in the fridge.
- Cooked portions may be placed in a freezer safe container and frozen for 3 months. This is great if you're cooking for just one or two people. Save the leftovers for another meal at another time.
- Reheat on the stovetop or in the microwave.
- Sauce will thicken as it cools, so add a splash of broth if needed.
Meal Prep Tips
To make beef and broccoli as a freezer meal, see the recipe card below. Most ingredients can go in a gallon sized freezer bag. You'll need cornstarch, water and frozen broccoli on cooking day.
This can be frozen up to 3 months.
Yes! Cook on high pressure for 10 minutes, then do a quick release. Add the slurry and veggies, then use "sauté" mode for 5-10 minutes until the sauce thickens and veggies are tender.
Absolutely! Just wash, chop, and add it 30 minutes before serving so it doesn’t overcook.
Use coconut aminos instead of soy sauce and serve over cauliflower rice.
This crockpot beef and broccoli recipe is the perfect way to get that restaurant-quality beef and broccoli right at home—with barely any effort! If you try it, let me know in the comments. Enjoy!
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Crockpot Beef and Broccoli
Ingredients
- 1½ pounds beef stew meat cut into bite sized pieces or strips
- 1 cup beef stock
- 3 teaspoons minced garlic
- ⅓ cup low sodium soy sauce
- 1 Tablespoon honey
- 1 Tablespoon toasted sesame oil
- 14 ounces frozen broccoli florets*
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- 1 Tablespoon toasted sesame seeds optional, for topping*
Instructions
- Add 1½ pounds beef stew meat cut into bite sized pieces or stripsto a 5 or 6-quart slow cooker.
- In a medium bowl, whisk together 1 cup beef stock, 3 teaspoons minced garlic, ⅓ cup low sodium soy sauce, 1 Tablespoon honey, 1 Tablespoon toasted sesame oil. Pour the mixture on top of beef. Cover and cook for 3-4 hours on high.
- Now it's time to thicken the sauce. In a small bowl, combine 2 Tablespoons cornstarch and 2 Tablespoons cold water. Stir together to make a very loose paste. If you want to be fancy you can tell your family this is a cornstarch slurry.
- 15-20 minutes before it's done cooking, remove the lid and add the cornstarch mixture and the 14 ounces frozen broccoli florets*. Cover and finish cooking.
- Serve with choice of side and drizzle of sauce from the slow cooker. Garnish with 1 Tablespoon toasted sesame seeds before serving, if desired.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
