Slow Cooker Beef and Broccoli Bowls

With classic flavor and a simple method, these Slow Cooker Beef and Broccoli Bowls are sure to be a hit around your dinner table.

Whether out to dinner or cooking at home, my family loves beef and broccoli. While you could make this more traditionally as a stir fry in a skillet, I love turning to this slow cooker (or Instant Pot) method when I don’t have time to be hands-on with dinner!

Slow Cooker Beef and Broccoli Bowls Ingredients:

• Coconut Aminos
• Beef Broth
• Coconut Sugar
• Toasted Sesame Oil
• Fish Sauce
• Garlic
• Ginger
• Crushed Red Pepper Flakes
• Center-Cut Top Sirloin Steak
• Salt and Pepper
• Tapioca Flour
• Broccoli Florets
• Prepared Rice or Cauliflower Rice
• Toasted Sesame Seeds

Slow Cooker Beef and Broccoli Bowls STEP-BY-STEP: slow cooker method

Step One: Make the Sauce

In a small bowl, whisk together the coconut aminos, broth, coconut sugar, toasted sesame oil, fish sauce, garlic, ginger, and red pepper flakes until well combined. Pour into the slow cooker.

Step Two: SLice and Season Steak

Slice the sirloin steak into thin strips, about ¼-inch thick. For longer strips, you can cut them in half so they aren’t super long. Sprinkle the steak with salt and pepper and toss to evenly combined.

Step Three: Cook in Slow Cooker

Add the seasoned steak slices to the slow cooker and toss so that it is evenly coated in the sauce. Cover and cook on low for 4 hours, tossing about halfway through the cooking time.

Step Four: Make the Slurry

When the cooking time is complete, uncover and toss. Scoop about ¼ cup of the liquid from the slow cooker. Add the tapioca flour and whisk until well combined to make a slurry.

Step Five: Add the Slurry and Broccoli

While stirring, slowly pour in the slurry until well combined. The sauce should begin to thicken. Stir in the broccoli, cover, and continue to cook until the broccoli is tender and the sauce has thickened, about 15 to 20 minutes.

Step Six: Serve and Enjoy

Serve in bowls over rice or cauliflower rice, if desired, and garnished with toasted sesame seeds.

Recipe FAQs:

For more slow cooker beef recipes:

Slow Cooker Thai-Inspired Beef Bowls

Salsa Verde Shredded Beef Bowls

Crockpot Mexican-Inspired Barbacoa Beef

4.75 from 4 votes

Slow Cooker Beef and Broccoli Bowls

Gluten-Free, Dairy-Free, Paleo

Instant Pot Time: 30 Minutes

Total: 4 hours hrs 30 minutes mins

Servings: 4

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Ingredients 

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• ▢ ¼ cup coconut aminos
• ▢ ¼ cup beef broth
• ▢ 2 tablespoons coconut sugar
• ▢ 1 teaspoon toasted sesame oil
• ▢ 1 teaspoon fish sauce
• ▢ 3 garlic cloves, minced
• ▢ 1- inch knob ginger, peeled and finely grated
• ▢ ½ teaspoon crushed red pepper flakes
• ▢ 2 lb center cut top sirloin steak
• ▢ 1 ½ teaspoon Kosher salt
• ▢ 1 teaspoon black pepper
• ▢ 1 tablespoon tapioca flour
• ▢ 9 ounces broccoli florets
• ▢ prepared rice or cauliflower rice, for serving
• ▢ toasted sesame seeds, for garnish

Instructions 

SLOW COOKER METHOD:

• In a small bowl, whisk together the coconut aminos, broth, coconut sugar, toasted sesame oil, fish sauce, garlic, ginger and red pepper flakes until well combined. Pour into the slow cooker.
• Slice the sirloin steak into thin strips, about ¼-inch thick. For longer strips, you can cut them in half so they aren’t super long. Sprinkle the steak with salt and pepper and toss to evenly combined.
• Add the seasoned steak slices to the slow cooker and toss so that it is evenly coated in the sauce. Cover and cook on low for 4 hours, tossing about halfway through the cooking time.
• When the cook time is complete, uncover and toss. Scoop about ¼ cup of the liquid from the slow cooker. Add the tapioca flour and whisk until well combined to make a slurry.
• While stirring, slowly pour in the slurry until well combined. The sauce should begin to thicken. Stir in the broccoli, cover and continue to cook until the broccoli is tender and the sauce has thickened, about 15 to 20 minutes.
• Serve in bowls over rice or cauliflower rice, if desired, and garnished with toasted sesame seeds.

INSTANT POT METHOD:

• In a small bowl, whisk together the coconut aminos, broth, coconut sugar, toasted sesame oil, fish sauce, garlic, ginger and red pepper flakes until well combined. Pour into the InstantPot.
• Slice the sirloin steak into thin strips, about ¼-inch thick. For longer strips, you can cut them in half so they aren’t super long. Sprinkle the steak with salt and pepper and toss to evenly combine.
• Add the seasoned steak slices to the slow cooker and toss so that it is evenly coated in the sauce. Cover and make sure the InstantPot is sealed and the valve is sealed. Select Manual High Pressure and cook for 12 minutes. Walk away and let the InstantPot do its thing until cook time is complete.
• When the cook time is complete, turn the valve to release the pressure. When the pressure is released, carefully open the InstantPot. Stir the beef and then scoop about ¼ cup of the liquid from the slow cooker. Add the tapioca flour and whisk until well combined to make a slurry.
• While stirring, slowly pour in the slurry until well combined. The sauce should begin to thicken. Stir in the broccoli, cover and keep the InstantPot on ‘warm’ until the broccoli is tender and the sauce has thickened, about 10 to 15 minutes.
• Serve in bowls over rice or cauliflower rice, if desired, and garnished with toasted sesame seeds.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4

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Photography by Eat Love Eats.