Perfect for busy weeknights when you need a fast recipe that’s also low-fuss, this healthy Crockpot Beef and Broccoli is here for you.
Beef and broccoli is standard-issue fare on just about any Asian takeout menu (ditto for Beef Lo Mein and General Tso Chicken), but the flavor of this recipe is anything but basic.
- The beef is tender.
- The sauce is rich and savory.
- The broccoli, which benefits from a low and slow “bath” in the sauce, is exceptionally appealing.
A true “dump and go” crockpot meal (like my favorite Crock Pot Pepper Steak), 100% of the cooking for this slow cooker beef stir fry recipe happens right in the crockpot.
No pre-browning of the meat on the stove or separate sauce reduction is necessary, and the results are spectacular.
Congrats! You’ve found the BEST healthy crockpot beef and broccoli recipe.
Those in a hurry and looking for an option outside of the slow cooker can check out my Instant Pot Beef and Broccoli. Those looking for a Paleo beef and broccoli or keto beef and broccoli can modify this crockpot recipe or check out my stovetop Healthy Beef and Broccoli.
5 Star Review
“This is the BEST beef and broccoli recipe that I’ve ever had. Even my boys said it was delicious! On the regular rotation, for sure.”
— DeeDee —
How to Make Crockpot Beef and Broccoli
Beef and broccoli might be a takeout tradition (as is Instant Pot Teriyaki Chicken), but it’s one of the easiest and most budget-friendly stir-fry dishes you can make at home.
For this healthy crockpot beef and broccoli, here’s what you’ll need.
- Beef. I opted to make the slow cooker beef and broccoli with flank steak. It’s ultra-tender when thinly sliced across the grain (like in these Flank Steak Tacos). The size and texture of the pieces naturally lend themselves well to stir fry-style dishes.
- Broccoli. For the best texture, use fresh versus frozen broccoli (save the frozen for Roasted Frozen Broccoli). Short on time or feeling extra lazy? Pick up prechopped broccoli florets.
Wondering when to add broccoli to a slow cooker?
- For best results, wait to add the broccoli until the last 30 minutes of cooking. This will guarantee that your broccoli is crisp-tender.
- Add it too early, and you may be left with mushy, watery broccoli instead (no thank you).
No extra steps! The broccoli goes into the crockpot at the same time as the cornstarch slurry for the sauce (see above). Since you’ll be popping back over to the slow cooker anyway, simply handle both at the same time.
- Oyster Sauce. Think of oyster sauce as ketchup’s Asian cousin. It provides instant flavor and helps thicken the sauce. You can find it in the Asian section of your grocery store (it’s also key to this Pork Fried Rice).
- Honey. Most beef and broccoli recipes you’ll find call for adding copious amounts of sugar. Because I wanted to make this a healthy slow cooker beef and broccoli recipe without sugar, I replaced it with a lesser amount of all-natural honey instead. (It’s also my secret trick to this healthy Teriyaki Chicken Casserole too.)
- Garlic + Red Pepper Flakes. To keep everyone awake.
- Soy Sauce. Its salty umami flavor is core to this recipe’s balance and all-around detectability.
- Place the beef in the slow cooker. Stir together the beef broth, soy sauce, oyster sauce, honey, rice vinegar, chili-garlic paste, and garlic. Pour over the beef and stir.
- Cook crockpot beef and broccoli on LOW for 1 1/2 hours.
- Whisk together the water and cornstarch, then stir into the beef. Add the broccoli.
- Cover, and cook on HIGH for 30 minutes to thicken the sauce. Serve with rice, and garnish with green onions and sesame seeds. ENJOY!
Because flank steak is fairly lean, I would not recommend leaving the slow cooker on low longer than the recipe specifies, or I worry it might overcook.
If you have a programmable slow cooker that switches to keep warm, this might be an option, but the best choice is to be able to check it right away at the 1 1/2 hour mark.
- To Store. Keep leftovers in the refrigerator for up to 4 days.
- To Reheat. Warm gently in the microwave or on the stovetop with a splash of beef broth or water to keep it from drying out.
- To Freeze. Store in an airtight container for up to 2 months in the freezer. Defrost overnight in the refrigerator before warming.
Meal Prep Tip
It may sound like an oxymoron but this is a “fast” slow cooker recipe. Meaning you can prep all of the ingredients the night before, then simply toss them into your slow cooker and turn it on when you arrive home from work. Beef and broccoli in the slow cooker ready in about 2 hours. Woohoo!
Recommended Tools to Make this Recipe
- Slow Cooker. Because timing matters a lot in this recipe, a programmable crockpot with a timer will be your best friend for success.
- Non-Slip Cutting Board. A handy tool no kitchen should be without.
The Best Programmable Slow Cooker
This 6-quart crockpot has great programmable features, plus a locking lid for easy carrying if transporting food.
Crockpot beef and broccoli is the weeknight dinner hero we never knew we needed.
Frequently Asked Questions
If you’d like to try this recipe with chicken instead, head over to my Crockpot Chicken and Broccoli recipe.
As mentioned in the ingredient rundown above, I recommend fresh over frozen broccoli. However, you can use frozen broccoli in this recipe. Just know that frozen broccoli will become pretty mushy in the slow cooker. If that textural difference doesn’t bother you, feel free to add it. If you do decide to use frozen broccoli, thaw it first, then add it to the slow cooker as directed.
I have not personally tried doubling this recipe. With that being said, I’m sure it could be done though. Note that the cooking time will likely need to be increased, however, since the crockpot will be fuller.
Unlike other recipes, the glossy beef and broccoli sauce thickens right in the slow cooker with the other ingredients, no reducing in a separate pot on the stove is required. Instead, mix a cornstarch slurry right into the slow cooker during the last 30 minutes of cooking. It will thicken up and coat every forkful.
- 1 1/2 pounds flank steak cut across grain into thin slices
- 1 cup low-sodium beef broth
- 1/4 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons chili-garlic paste or Sriracha, or 1/2 teaspoon red pepper flakes, plus additional to taste
- 2 teaspoons minced garlic about 2 large cloves
- 2 tablespoons cornstarch
- 5 cups broccoli florets about 2 small crowns
- Prepared brown rice or quinoa for serving
- Chopped green onions and toasted sesame seeds optional for serving
Coat a 4-quart or larger slow cooker with nonstick spray. Place the beef in the bottom.
In a small bowl, stir together the beef broth, soy sauce, oyster sauce, honey, rice vinegar, chili-garlic paste, and garlic.
Pour over the beef, then stir to combine. Cover and cook on LOW for 1 1/2 hours.
In a small bowl, whisk together 1/4 cup of water and cornstarch. Stir into the slow cooker with the beef and sauce, then place the broccoli on top.
Cover, turn the heat to HIGH, and cook another 30 minutes until the broccoli is tender. Serve warm over rice, sprinkled with green onions and sesame seeds as desired.
- TO STORE: Keep leftovers in the refrigerator for up to 4 days.
- TO REHEAT: Warm gently in the microwave or on the stovetop with a splash of beef broth or water to keep it from drying out.
- TO FREEZE: Store in an airtight container for up to 2 months in the freezer. Defrost overnight in the refrigerator before warming.
- DOUBLE BATCH: I have not tried doubling this recipe, but I think that you could easily do about 1.5 times the amount. Watch the cooking time, as it may need to be adjusted slightly.
- COOKING TIP: Because flank steak is fairly lean, I would not recommend leaving the slow cooker on low longer than the recipe specifies, or I worry it might overcook. If you have a programmable slow cooker that switches to keep warm, this might be an option, but the best choice is to be able to check it right away at the 1 1/2 hour mark.
Serving: 1(of 4), without riceCalories: 405kcalCarbohydrates: 35gProtein: 48gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 102mgPotassium: 1710mgFiber: 8gSugar: 10gVitamin A: 1843IUVitamin C: 265mgCalcium: 189mgIron: 5mg
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.