Beef and Broccoli isn’t just for stir-frying. Try cooking it hands-off with this Slow Cooker Beef and Broccoli. You’ll have tender pieces of beef in a sweet and savory sauce in time for dinner.

I love an Asian stir-fry or bowl on a busy weeknight, but cooking this saucy take-out dish low and slow has its advantages. Come home at dinnertime and finish the sweet and savory beef with steamed broccoli stirred right in. It’s a complete and super easy meal with all the heavy lifting done ahead of time. 

Want to make it a complete take-out fakeout meal? Add crab rangoon, crispy baked spring rolls, or pineapple fried rice.

Ingredients for Slow Cooker Beef and Broccoli

• Beef – You can use boneless beef chuck roast and slice it into cubes or use large cubes of beef stew meat (I buy large bags of beef stew meat at Costco and divide it up into 1 and 2 pound portions to freeze). Just be sure to use cubes of meat that are about 3-inches. These are fairly large pieces of meat but they will shrink as they cook. 
• Ginger and Garlic – Fresh ginger and garlic help to build flavor in the sauce. 
• Low-Sodium Beef Stock – Be sure to get low-sodium stock to avoid the sauce becoming too salty. Any other type of low-sodium stock would work – chicken or vegetable.
• Low-Sodium Soy Sauce – I use low sodium soy sauce for testing all of my recipes. It makes a larger quantity of sauce without making the sauce too salty. Use Tamari for a gluten-free version of this recipe. 
• Brown Sugar – Brown sugar gives the sauce that delicious sweet / savory balance.
• Rice Vinegar – Rice vinegar gives this dish a nice tangy flavor that balances out those sweet and savory ingredients.
• Toasted Sesame Oil – Stir the sesame oil in after cooking for maximum flavor. This is a pantry staple that can be found in the international aisle at most grocery stores and gives the dish a really authentic taste.
• Red Pepper Flakes – Only if you want spice, and feel free to add as much or as little as you like. You can use any other hot sauce here as well. I love the Korean chili sauce called Gochujang (it’s my favorite hot sauce for it’s subtle smoky flavor and a bit of sweetness and is great with beef as in this Instant Pot Korean Beef and Brown Rice).

How to Slow Cooker Beef and Broccoli

1. Brown Beef – Give the beef a nice golden brown color on all sides by browning it in some oil in a skillet for 6 to 8 minutes. If you have a slow cooker that allows you to brown in the machine, use that.
2. Add Sauce – Add the ginger, garlic, stock, soy sauce, brown sugar, and rice vinegar to the slow cooker with the beef. These flavorful ingredients will cook with the beef, infusing it with flavor. 
3. Slow Cook – Slow cook the beef on low for 6 to 7 hours or high for 3 to 4 hours. I find that cooking on low helps to keep the beef super tender. I found that you can cook the beef for as long as 8 hours on low, but beyond 6 to 7 hours, it starts to fall apart and has a shredded consistency rather than cubes (it’s good this way too!). After the cook time, you can leave the machine on the warm setting for up to 3 hours. 
4. Add Cornstarch, Toasted Sesame Oil and Red Pepper Flakes – Whisk cornstarch with water. Stir in cornstarch mixture, toasted sesame oil, and red pepper flakes (or other hot sauce, if using). Cook everything on high for 15 minutes more. The cornstarch will help to thicken the sauce just a bit. 
5. Add Broccoli – Feel free to skip the broccoli or use another vegetable if you want. Just make sure to pre-cook it before adding it to the dish. I love the steam-in-bag broccoli. Just follow the instructions to steam it in the microwave and stir it right in. 
6. Serve – Enjoy over rice!

Do I Need to Brown the Beef First?

I do not like telling you (or making myself) do the extra work to brown meat in a skillet unless it’s absolutely necessary. This recipe was noticeably improved by including the browning step. I found that browning the meat first helped it to hold its cubed shape (instead of shredding) while cooking and added a noticeable depth to the flavor. That said, we all really liked the version made without browning the meat. It wasn’t *quite* as good, but if you’re in a rush, I say go for it and skip the browning. 

Freeze This Meal

To freeze: Combine the browned meat ginger, garlic, stock, soy sauce, brown sugar, and rice vinegar in a freezer-safe bag or container. Freeze for 4 to 6 months.

To reheat: Defrost in the refrigerator for 24 to 48 hours. Transfer to the slow cooker and cook as directed.

More Asian Favorites

Vietnamese Summer Rolls with Hoisin Peanut Dipping Sauce

Instant Pot Sweet and Sour Chicken

Asian Turkey Lettuce Wraps

Instant Pot Korean Beef and Brown Rice