Slow Cooker Beef and Broccoli Over Rice

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 4 hours 20 minutes (LOW) or 2 hours 35 minutes (HIGH)
• Total Time: 4 hours 40 minutes (LOW)

Quick Ingredients

• 2 lb flank or sirloin steak, thinly sliced across the grain
• 1/2 cup low-sodium soy sauce
• 1/2 cup low-sodium beef broth
• 1/3 cup packed light brown sugar
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1/2 tsp red pepper flakes (optional)
• 1/4 tsp black pepper
• 3 tbsp cornstarch + 3 tbsp cold water (slurry)
• 4 cups broccoli florets
• 4 cups cooked jasmine rice (for serving)
• 2 scallions + 1 tbsp toasted sesame seeds (garnish)

Do This

• 1. Slice beef 1/4-inch thick against the grain.
• 2. Whisk soy, broth, brown sugar, garlic, ginger, vinegar, sesame oil, chili flakes, and pepper.
• 3. Add beef and sauce to slow cooker; stir to coat.
• 4. Cook on LOW 4 hours (about 190°F) or HIGH 2 hours 15 minutes (about 300°F).
• 5. Mix cornstarch with cold water; stir into cooker. Cook on HIGH, uncovered, 10–15 minutes until glossy.
• 6. Stir in broccoli; cover and cook on HIGH 15–20 minutes until crisp-tender. Serve over rice with scallions and sesame.

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Why You’ll Love This Recipe

• Hands-off slow cooker convenience with restaurant-style flavor.
• Thin-sliced beef becomes ultra tender in a savory-sweet garlic-ginger sauce.
• Bright, crisp-tender broccoli stirred in at the end for perfect texture and color.
• Weeknight-friendly and meal-prep ready—great over fluffy jasmine rice.

Grocery List

• Produce: Broccoli (1 large head or 12 oz florets), garlic, fresh ginger, scallions
• Dairy: None
• Pantry: Low-sodium soy sauce, low-sodium beef broth, light brown sugar, rice vinegar, toasted sesame oil, red pepper flakes, black pepper, cornstarch, jasmine rice, toasted sesame seeds

Full Ingredients

Beef and Sauce

• 2 lb flank steak or top sirloin, thinly sliced across the grain (about 1/4 inch thick)
• 1/2 cup low-sodium soy sauce
• 1/2 cup low-sodium beef broth
• 1/3 cup packed light brown sugar
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1/2 tsp red pepper flakes (optional)
• 1/4 tsp freshly ground black pepper

To Thicken and Finish

• 3 tbsp cornstarch
• 3 tbsp cold water
• 4 cups broccoli florets (from about 1 large head or a 12 oz bag)

For Serving and Garnish

• 4 cups cooked jasmine rice (about 2 cups uncooked)
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Step-by-Step Instructions

Step 1: Slice the beef

For clean, even slices, freeze the beef for 15–20 minutes to firm it up. Using a sharp knife, slice across the grain into 1/4-inch-thick strips. Trim away any large pieces of surface fat for the best texture.

Step 2: Whisk the sauce

In a bowl or large measuring cup, whisk together the soy sauce, beef broth, brown sugar, garlic, ginger, rice vinegar, sesame oil, red pepper flakes (if using), and black pepper until the sugar dissolves and everything is well combined.

Step 3: Load the slow cooker

Place the sliced beef in a 4- to 6-quart slow cooker. Pour the sauce over the top and toss to coat, separating the slices so they’re submerged. Cover.

Step 4: Slow cook until tender

Cook on LOW for 4 hours (approximately 190°F) or on HIGH for 2 hours 15 minutes (approximately 300°F), until the beef is tender. Do not worry if the sauce seems thin at this point; it will be thickened next.

Step 5: Thicken the sauce

In a small bowl, stir the cornstarch with the cold water to form a smooth slurry. Stir the slurry into the slow cooker. Switch to HIGH, set the lid ajar or cook uncovered, and simmer for 10–15 minutes, stirring once or twice, until the sauce is glossy and clings to the back of a spoon.

Step 6: Add the broccoli

Stir in the broccoli florets, making sure they’re mostly coated and nestled into the hot sauce. Cover and cook on HIGH for 15–20 minutes, until the broccoli is crisp-tender and bright green. For firmer broccoli, steam it separately for 2–3 minutes, then fold it into the finished sauce off heat.

Step 7: Serve over rice

Fluff the cooked jasmine rice. Spoon beef and broccoli over rice, then sprinkle with sliced scallions and toasted sesame seeds. Taste and adjust seasoning with a splash of soy or a pinch of brown sugar if desired.

Pro Tips

• Slice against the grain for tenderness; a brief pre-freeze makes clean cuts easier.
• Use low-sodium soy sauce and broth; you can always add a splash of soy at the end if needed.
• Cook the sauce uncovered during thickening to let steam escape and help it reduce slightly.
• Keep broccoli florets similar in size so they cook evenly in 15–20 minutes.
• For extra depth, sear a handful of beef slices in a hot skillet first, then add to the slow cooker with the rest.

Variations

• Gluten-Free: Use certified gluten-free tamari instead of soy sauce and a gluten-free beef broth.
• Spicy: Add 1–2 tsp chili-garlic sauce or a sliced fresh red chili with the broccoli.
• Low-Carb: Serve over cauliflower rice and reduce brown sugar to 2 tbsp, adding a few drops of liquid stevia if desired.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of water if the sauce has thickened too much. Freeze cooked beef and sauce (without broccoli) for up to 3 months; thaw overnight, reheat, and add quick-steamed broccoli just before serving. Cook rice fresh for the best texture or freeze flat in portions and microwave to reheat.

Nutrition (per serving)

Approximate values for 1 of 6 servings, including 3/4 cup cooked jasmine rice: 510 calories; 33 g protein; 16 g fat; 59 g carbohydrates; 3 g fiber; 14 g sugars; 950 mg sodium.