Slow Cooker Beef and Broccoli over Rice

Quick Recipe Overview

Prep time: 20 minutes | Cook time: 3 hours | Total time: 3 hours 20 minutes | Serves: 6 | Difficulty: Easy | Cuisine: Chinese-American inspired

Intro

Slow cooker beef and broccoli makes a cozy dinner from tender beef, crisp green florets, and a glossy ginger-soy sauce. The slow cooker handles most of the work, while the broccoli goes in near the end so it stays bright and the rice cooks on the stove.

Why You’ll Love This Recipe

The sauce uses familiar pantry ingredients, and the beef slices are easy to serve over rice. Adding broccoli toward the end preserves its color and bite. It is a practical hands-off meal for a busy evening when you want a warm dinner ready without standing at the stove.

Recipe Card

Hannah Brooks

Slow Cooker Beef and Broccoli

Tender beef cooks low and slow in a savory garlic-ginger sauce, with broccoli added near the end and rice served underneath.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Chinese-American

Calories: 455

Ingredients Equipment Method Notes

Ingredients

  

Beef and sauce

• 1 1/2 pounds flank steak thinly sliced across the grain
• 1 cup low-sodium beef broth
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup packed light brown sugar
• 1 tablespoon toasted sesame oil
• 3 cloves garlic minced
• 1 tablespoon fresh ginger finely grated
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 4 cups broccoli florets

For serving

• 1 1/2 cups long-grain white rice
• 2 cups water
• 1 tablespoon sesame seeds
• 2 stalks green onions thinly sliced

Equipment

• Slow cooker
• Small mixing bowl
• Whisk
• Saucepan with lid

Method

 

1. Rinse the rice under cool water until the water runs mostly clear. Add it and 2 cups water to a saucepan, bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and keep covered.
2. Place the sliced flank steak in a slow cooker. Whisk together the beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger, then pour over the beef.
3. Cover and cook on HIGH for 2 1/2 hours or LOW for 4 to 5 hours, until the beef is tender.
4. Whisk the cornstarch and cold water in a small bowl until smooth. Stir the slurry into the slow cooker until the sauce is evenly mixed.
5. Add the broccoli florets, cover, and cook on HIGH for 20 to 30 minutes, until bright green and tender-crisp and the sauce has thickened.
6. Fluff the rice with a fork. Spoon the beef and broccoli over rice and finish with sesame seeds and sliced green onions.

Notes

Slice the beef across the grain for a tender bite. Add the cornstarch slurry after the beef is tender so the sauce thickens without becoming pasty. Nutrition values are estimates.

Slow Cooker Beef and Broccoli Tips

Slice flank steak thinly across the grain for tender pieces. If slicing is difficult, chill the beef in the freezer for 15 to 20 minutes first. Whisk the cornstarch with cold water before adding it, and add broccoli only after the beef is tender.

Common Mistakes to Avoid

Cutting the beef with the grain can make it chewy. Adding broccoli at the start leaves it too soft, and pouring dry cornstarch directly into the sauce can create lumps. Keep the lid closed during cooking to maintain steady heat.

Variations

Use sirloin instead of flank steak and slice it thinly. Add sliced carrots with the beef if you prefer softer vegetables, or use snow peas in place of part of the broccoli during the final cooking window. Adjust the soy sauce to taste before serving.

What to Serve With It

The recipe includes rice, so it is a full dinner on its own. For a crisp side, add spring vegetable salad with mint pesto or crispy ranch potato wedges. For another ginger and soy flavored dinner, see honey sesame chicken. Explore more ideas in the recipe index.

Storage

Store cooled beef, broccoli, and rice in separate airtight containers when possible, and refrigerate within 2 hours. Use leftovers within 3 to 4 days. The broccoli softens after freezing, so freeze the beef and sauce separately for up to 2 months and add freshly cooked broccoli when serving.

Reheating

Warm the beef and sauce in a saucepan over medium-low heat with a splash of broth. Heat rice separately with a spoonful of water. Reheat leftovers to 165°F, then combine with broccoli and rice.

Make Ahead

Slice the beef and whisk the sauce a day ahead, then refrigerate them separately. In the morning, add both to the slow cooker. Prepare the cornstarch slurry and trim the broccoli shortly before adding them near the end.

FAQs

Can I use frozen broccoli?

Yes. Add it during the last 10 to 15 minutes and cook just until heated through, since frozen broccoli softens faster than fresh.

Can I cook the rice in the slow cooker?

This recipe cooks rice separately so it stays fluffy and does not absorb the sauce. Prepare it on the stove while the broccoli cooks.

How do I make the sauce thicker?

Stir in the cornstarch slurry and cook with the lid on until the sauce coats the beef and broccoli.