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Slow Cooker Beef and Broccoli

Slow Cooker Beef and Broccoli with tender flank steak and crisp-tender broccoli in a glossy garlic-soy sauce. The slow cooker keeps the beef slice-tender, then a quick cornstarch slurry thickens everything for a takeout-style finish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 5 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Beef marinade and sauce base
  • 1.5 lb flank steak Thinly sliced against the grain.
  • 1 cup low-sodium beef broth
  • 0.5 cup low-sodium soy sauce
  • 0.333 cup brown sugar Packed.
  • 1 tbsp sesame oil
  • 4 garlic Minced (about 4 cloves).
  • 1 tbsp fresh ginger Grated.
  • 0.25 tsp crushed red pepper flakes
Thickening and vegetables
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 4 cup broccoli florets
  • 1 tsp sesame seeds
  • 2 green onions Thinly sliced.

Equipment

  • 1 slow cooker

Method
 

Add beef and combine sauce
  1. Add the sliced flank steak to a 6-quart slow cooker.
  2. Whisk the beef broth, soy sauce, brown sugar, sesame oil, garlic, ginger, and crushed red pepper flakes together, then pour the mixture over the beef.
Slow cook until tender
  1. Cover and cook on LOW for 4–5 hours, until the beef is tender, avoiding substantially longer cooking to prevent dryness.
Thicken and cook broccoli
  1. Whisk the cornstarch and cold water until completely smooth, then stir the slurry into the slow cooker.
  2. Add the broccoli florets and gently stir them into the sauce, then cover and cook on HIGH for 20–30 minutes until crisp-tender and the sauce is glossy and thick.
Finish and serve
  1. Sprinkle the sesame seeds and sliced green onions over the top.
  2. Serve immediately, preferably over steamed rice.

Notes

For the most tender beef, slice the flank steak thinly against the grain and keep the LOW-cook time within 4–5 hours (longer can dry out thin slices). Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because the broccoli texture softens after thawing. For a lower-sugar option, replace the brown sugar with an equal amount of a brown-sugar substitute made for baking/cooking.