This post may contain affiliate links. Please read our disclosure policy.

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.

plate of slow cooker beef and broccoli served over rice

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.

Recipe Variations

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.

Healthy beef and broccoli slow cooker with a wooden spoon

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.

The Ingredients

  • 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.

Ingredient Note

You can substitute skirt steak, hanger steak, or top sirloin steak for flank steak.

Unlike a stew (this Crock Pot Beef Stew, for example), I would not recommend making crockpot beef and broccoli with stew meat (like chuck roast).

  • Chuck roast is fattier and fairs best when it is browned first, then cooked for an extended period of time.
  • 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).

Dietary Note

If you have a shellfish allergy and cannot have oyster sauce, try swapping hoisin.

  • 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.

Dietary Note

Swap in tamari to make this slow cooker beef and broccoli gluten free.

crockpot beef and broccoli no sugar on a plate with sesame seeds

The Directions

  1. 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.
  2. Cook crockpot beef and broccoli on LOW for 1 1/2 hours.
  3. Whisk together the water and cornstarch, then stir into the beef. Add the broccoli.
  4. 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.

crockpot beef and broccoli healthy with rice and green onions

Storage Tips

  • 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!

What to Serve with Crockpot Beef and Broccoli

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.

Crockpot beef and broccoli is the weeknight dinner hero we never knew we needed.

Frequently Asked Questions

Can I Make This Recipe With Chicken Instead?

If you’d like to try this recipe with chicken instead, head over to my Crockpot Chicken and Broccoli recipe.

Can I Use Frozen Broccoli for Beef and Broccoli?

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.

Can I Double the Recipe for More Servings?

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.

How to Thicken Crockpot Beef and Broccoli Sauce?

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.

Crockpot Beef and Broccoli

4.75 from 52 votes
An easy crockpot beef and broccoli recipe that's the healthy version of your favorite takeout served with rice. Hands-free and fast prep!

Prep: 15 minutes
Cook: 2 hours
Total: 2 hours 15 minutes

Servings: 4 servings


  • 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 recipes and access FREE meal plans.

Sign Me Up

Related Recipes

Looking for more no-fuss recipes? Here are more great healthy slow cooker recipes to try:

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. My son is allergic to shellfish. Can I sub something for the oyster sauce or just leave it out without compromising flavor?

  2. First time trying beef and broccoli in the slow cooker and it is so delicious! Great recipe (and easy prep!) that will find a place in my meal rotation for sure. I brought the leftovers at work and they were so tasty. Thank you for sharing.5 stars

  3. Which “low” do you use when you have two? 8hrs or 10hrs? Or should I use one of the “highs” 4hrs or 6hrs??? I just started it on a low 8 hrs. But hopefully it won’t take that long. I’ll be sleep. ??

    1. Hi Sydney, either one should be the same temperature, just on a different timer preset. Unless you’ve noticed a difference on your particular slow cooker, either one should work since you’ll want to stop and check if it’s done around the 1 1/2 hour mark anyway. I hope you enjoy!

  4. Hi there,
    Just wondering if I can do this with frozen broccoli and if so, do I still add it at the same time? Thank you.

    1. Hi Sheena! Frozen broccoli will be pretty mushy, but if that doesn’t bother you, feel free to add it. I’d add at the same time (just know the texture will be different).

  5. Just made this for my family and they loved it. I was skeptical that the broccoli wouldn’t be overcooked, but it wasn’t!!!! Super good flavors and so easy to make. This was a win!!! Thanks for sharing the recipe!!!!5 stars

  6. Can you freeze the leftovers? I cook for one and as good as it sounds I don’t want to eat the same thing 4 days in a row. Plus I’m new at slow cooker cooking

    1. Hi Fanny, I have not tried freezing the leftovers, but you can certainly experiment. (Note that cooked vegetables tend to get pretty soggy and limp after being frozen and reheated.) If you do give it a try, I hope you’ll let me know how it goes!

      1. Thanks for your reply. I’ve decided to freeze the dish after the hour and half and add broccoli and corn flour step after I’ve defrosted it. It’s cooking now and the smell is divine5 stars

  7. Just made this tonight; and it is delish! Very easy and not a lot of prep work. I substituted hoisin sauce for oyster sauce, btw.5 stars

  8. Can I do this on the stove? I had all plans to get it in the Crock-Pot before work, but alas, I did not. But I still want it for dinner tonight!

    1. Allison, I’ve only ever tried this in the slow cooker. You could try experimenting with it on the stove on low heat, but I’m afraid I can’t give you specifics, since this is the only way I’ve made the recipe. I do have this stovetop recipe that is similar you might enjoy: If you decide to try it on the stove, I’d love to hear how it goes!

  9. Do you cook this on low for 1 1/2 hours? How does that even work, doesn’t seem like enough time. Just checking I want to make this tomorrow for New Years Eve. 

  10. Hi!

    I use MyFitnessPal as well and for some reason when I imported this recipe, one serving came up as 252 calories. Granted I did scan in the exact brands of spices and meats that I used and also used quinoa instead of rice, but I’m trying to figure out why this is so much lower than what you posted? Any thoughts?

    1. Hi Chanelle! I do find that the numbers in MyFitnessPal vary widely, so your calculation with the specific ingredients you use will be most accurate. The rice isn’t automatically part of the calculation when you import the recipe, so that may be the cause for the discrepancy.

      1. Thanks Erin! I did manually add the quinoa in the recipe, so I’ll assume that MyFitnessPal is accurate! I loved the recipe by the way, and so did my fiancé! ?5 stars

    1. Hi Kayla, there is a product called chili garlic paste/sauce. One is by the same brand as sriracha, Huy Fong. If you’re not able to find it, you can use one of the substitutes listed!

    1. Beth, I happen to have an Instant Pot version :) Here you go!

    1. Lorraine, I’m afraid that soy sauce is very salty and it’s hard to avoid. You could reduce the amount or try a different slow cooker recipe.

  11. Another fabulous recipe! It has a nice spicy heat to it that you don’t always get with take out. Thank you for posting this!5 stars

    1. Hi Donna! You’ll see in the ingredient list that the flank steak should be sliced thinly. I hope you enjoy the recipe!

    1. Hi Jesse, I haven’t tried doubling it myself, but it will likely need longer to cook as the crock pot will be more full. I hope you enjoy!

  12. So good!!! And so easy!  Put the flank steak and sauce int the crockpot and got my cleaning done while it cooked.  My husband thinks I slaved over it for hours bc it’s so good!  Haha!  Thank you!  5 stars

  13. The sauce is great, the steak is tender, but my broccoli was undercooked. I used fresh broccoli that I cut up, and I wonder if this method is better with frozen or packaged florets. I suspect the leftovers will be perfect, though. I plan to try the same recipe in my wok next time we want Chinese takeout!5 stars

    1. Eileen, I’m so glad you enjoyed this! Next time, you can just chop your florets a bit smaller if you’d like them more tender. Packaged ones might be *too* mushy. I hope that helps and thanks for sharing!

  14. The dish was very good and flavorful. However, the sauce did not thicken in the crockpot. I ended up pouring off the sauce and thickening it in a pan and then adding it back. I will make the recipe again but will thicken the water and cornstarch (I used the extra beef broth) in a pan before adding. It doesn’t seem like too much trouble to avoid thin soupy sauce. 4 stars

    1. Hi Susan, thanks for sharing your feedback! If it didn’t thicken, it may have needed longer in your crock pot. But if you don’t mind the extra step, you can certainly thicken it on the stove beforehand too!

  15. Best Beef & Broccoli ever! The flavor is awesome. I let the beef cook an extra half hour for high altitude and then kept it warm for a while after the broccoli was done. Perfection!5 stars

  16. I made a few changes from the recipe: I do not even know what oyster sauce is so I used red wine in the same volume; I also used a full can of beef broth , 1 and one half cups; after mixing everything else I slow cooked the beef on low for 4 hours. I served it over Pappardelle noodles.
    The Asian flavor was perfect and we will definitely make it again. With the additional 1/2 cup of broth there is plenty of room for additional vegetables, i.e, a small can of water chestnuts drained, chopped carrot , celery, etc. to perhaps 2 cups.5 stars

    1. Thanks for reporting back! I’m glad to hear you enjoyed it. If you’re interested in trying oyster sauce, it’s usually found in the international section of the grocery store by other Asian sauces like soy sauce and hoisin.

  17. This is a great and simple meal. I second-guessed the cook time the first time I made this and ended up overcooking it a bit, with dryer meat. Last night cooked it according to the recipe and the meat was perfectly cooked. I did add some Bok Choy during the last 5-minutes of cook time and it was terrific, so thought I’d share to those that want to add even more nutrition. Thanks for this recipe!5 stars

  18. I literally stopped eating to message you. This is the BEST beef n broccoli recipe that I’ve ever had. Even my boys said it was delicious!  On the regular rotation, for sure. 5 stars

    1. This MADE my day! Thank you for taking the time to share this kind review, DeeDee! I’m so happy to hear that this recipe was a hit!

  19. This was so delicious! My whole family loved it – even 2 teenagers! Everything turned out perfect with your directions. The only thing I added was sliced onions  on top of the steak as we all love onions cooking in a crockpot. Thank you – such a great family meal! 5 stars

  20. I’d like to make this for my husband to take on the road with him. He works away from home for several weeks at a time. He has a crockpot/instant pot. Should I cook it in advance freeze it and have him just reheat on low or should I prep it raw as a freezer meal and have him do the cooking? Thank you!

    1. Hi Kathleen! You could try fully cooking the recipe, freezing it, then having him bring it with him in a cooler to make sure that it stays at a safe temperature. Then, he can just rewarm it normally on the stovetop or in the microwave once he arrives. I hope this is helpful!

  21. Hello! If we wanted to double the recipe do we just double the cook time as well? Excited to try but need a little more than 4 servings :) thanks!

    1. Hi Lacy! I haven’t tried doubling it myself, but it will likely need a little longer to cook, as the slow cooker will be more full. If you decide to try it, I suggest checking it early and often to make sure it doesn’t overcook. I hope you enjoy the recipe!

  22. Just made this for dinner and my husband and I thought it was absolutely delicious. Now I don’t have to get Chinese takeout. Two things I’ll do differently tho is cut the meat into smaller pieces and add more cornstarch to thicken the sauce, but other than that this recipe is definitely a keeper. Thanks for sharing.5 stars

  23. Love that you leave recommendations of your favorite products and that they go straight to the buy link. Time saver and trust in your picks.

    1. I’m so happy that it has been helpful for you, Kimberly! Thank you for sharing this kind comment!

    1. Hi Meghan! I actually have a chicken version of this recipe: Hope you enjoy it!

  24. Love this recipe! Am curious is the rice portion is inclined the nutrition facts or if it is just the beef, broccoli, and sauce.5 stars

    1. Hi Austin, great question. Anytime one of my recipes has ingredients that don’t give the amount: such as this that just says prepared brown rice for serving, it will not be included in the nutrition facts. Hope that helps!

  25. Disappointing. Followed instructions exactly. Sauce was like water and broccoli undercooked. Expected better. Would not recommend!!

    1. Sorry to hear that you had trouble with the recipe, Steven. The timing worked well for myself (and others) so I wished it would of been a hit for you too!

  26. Is it possible to use cube steak instead of flank steak for this recipe? I have a freezer full of cube steak! This recipe looks tasty!

    1. Hi Dina! I’ve only tested the recipe with flank steak and since they are two very different cuts of beef, it would be hard for me to say. If you decide to experiment with cube steak, I’d love to know how it goes!

  27. Turned out terrible. Steak was dry & chewy and sauce never thickened. Also didn’t like the sauce flavor. The oyster sauce made it fishy. I followed the directions to the T.1 star

    1. I’m sorry to hear you had trouble with the recipe, Jeremy. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.

  28. I love this recipe! I’m addicted to it. I made it 2 nights ago and it was enough for dinner again tonight. I just bought more ingredients to make it again this week. I love that it is delicious and healthy. The beef was super tender. Thanks so much for this recipe it will be my go to for at least 2 dinners a week.5 stars