Pin
This super simple slow cooker teriyaki beef with broccoli hits the spot when you want something savory and packed with bold flavors. Tender beef and crisp broccoli soak up all that awesome teriyaki sauce while the slow cooker does almost everything for you. It’s stress-free and ideal for busy days when you just want good food without thinking about it.
I made this one random rainy Sunday and the smell was so good that my family crowded around the table before it was even ready. Now it’s our go-to whenever we want a comforting Sunday meal everyone enjoys.
Ingredients
- Shoulder roast: Around 3 pounds, stays nice and soft during long slow cooking
- Low-sodium beef broth: Gives a rich base flavor and you’ll avoid things tasting too salty, look for a clear broth with no extra junk
- Light soy sauce: Adds deep umami flavor, aim for one that’s not super salty
- Brown sugar: Makes the teriyaki sauce sweet and smooth, pick fresh, soft sugar so it melts right in
- Fresh or ground ginger: Brings a little heat and coziness to the dish
- Red pepper flakes: Totally optional, adds a gentle kick if you want, make sure your spices aren’t old
- Fresh garlic: Chop it up for maximum flavor and depth in the sauce
- Cornstarch: Thickens everything up nicely, just make sure to blend it in well so it’s smooth, not lumpy
- Fresh broccoli florets: Adds a pop of color and crunch, go for vibrant green broccoli for freshness
Tip
Pick up the best veggies and meat you can find. It really does make a difference in how this turns out.
Step-by-step guide
- Time to serve:
- Spoon the finished beef and broccoli plus plenty of sauce over your choice of pasta, rice, or mashed potatoes. Top with sesame or fresh cracked pepper if you like.
- Cook the broccoli:
- Add in the florets and let them hang out in the slow cooker for another 20-30 minutes. You want them soft but still a little crunchy and green.
- Thicken the sauce:
- Mix cornstarch in a bowl with a splash of warm sauce or water until it’s totally smooth. Pour this into the slow cooker. If you were cooking on low, switch to high and let everything go for another 30 minutes until the sauce thickens up.
- Let it cook slow:
- Pop the lid on and cook on low for about 6 to 8 hours (or high for 3 to 4). Your beef should fall apart and be fully cooked.
- Add the sauce:
- Pour the sauce you made earlier right over the beef and toss in the chopped garlic. Give everything a stir so the meat gets coated.
- Get the beef ready:
- Slice the beef against the grain into thin strips so it stays extra tender and really soaks up the sauce. Lay the meat out evenly in the slow cooker.
- Whip up the sauce:
- In a medium bowl, combine broth, soy, brown sugar, ginger, and pepper flakes if using. Stir till the sugar’s dissolved then set aside.
Pin
Good to know
- Packs a punch of protein and vitamins
- Freeze and reheat it whenever you want
- It’s an easy way to add more veggies to your week
Memory
I always love the way the house smells while it’s bubbling away in the slow cooker! The ginger and garlic combo totally feels like family dinner nights. Broccoli at the end is my favorite part—never skip it.
Storing leftovers
- Pop leftovers in a lidded container. They’ll be just fine in the fridge for about 3 or 4 days.
- Want to freeze? Cool everything fully first, then freeze in portions. Defrost slowly overnight in the fridge, or just use the microwave when you’re short on time.
Swaps and twists
- Using ground ginger works if you don’t have fresh
- Swap in chicken breast for a lighter option
- Tofu is great for a veggie version. Only needs about half the usual slow cooking time for the sauce.
How to serve
- This teriyaki beef and broccoli’s awesome over fluffy hot rice, creamy mash, or even slurpy udon noodles
- Want to jazz it up? Sprinkle over sesame seeds or some chopped green onions
Pin
How it started
This dish comes from Chinese-American cooking traditions. The teriyaki flavor twist is Japanese and makes it rich and a little sweet and tangy. If you love Asian-inspired comfort food, you’ll be into this one.
Common Recipe Questions
- → Which cut of beef should I go for?
Chuck roast or beef shoulder is your friend here. These cuts get super soft with slow braising, so you don’t get chewy bites.
- → When do I toss in the broccoli?
Pop the broccoli in for the last 20 or 30 minutes so it stays crispy and doesn’t get mushy.
- → Can I change the heat level?
Totally—just use more or less red pepper flakes as you like, or skip ‘em if you don’t feel like spice.
- → How do I thicken up the sauce?
Mix a little cornstarch with cold water or some sauce then stir it in near the finish—brings the sauce together real nice.
- → What’s good as a side?
Noodles, rice, or mashed potatoes all soak up that awesome sauce, so you can’t go wrong with any of those.