Pour beef broth over raw beef strips, alongside 4 other ingredients, into slow cooker for a savory classic that’s the one everyone asks for

This slow cooker 6-ingredient beef and broccoli is my pared-down, weeknight take on the American Chinese classic you’ll find in so many Midwestern strip-mall restaurants. Everything starts exactly as the headline promises: you lay raw beef strips in the slow cooker and pour beef broth over the top, then add just four more pantry-friendly ingredients. The long, gentle cook coaxes out deep, savory flavor without any browning step, and a quick finish with broccoli keeps the vegetables bright and tender-crisp. It’s the kind of set-it-and-forget-it dinner that tastes like takeout but is built for a busy day.

Serve the beef and broccoli over hot steamed white rice, brown rice, or jasmine rice so the savory broth can soak in. If you prefer something lighter, spoon it over cauliflower rice or a bed of shredded cabbage that will gently wilt under the heat. I like to add a side of orange segments or a simple cucumber salad for freshness, plus a sprinkle of sliced green onions or sesame seeds on top for a little color and texture. A light lager or unsweet iced tea pairs nicely with the rich, soy-scented sauce.

Servings: 4

1 1/2 pounds beef sirloin or flank steak, sliced into thin strips

Place the thinly sliced raw beef strips in an even layer on the bottom of a 4- to 6-quart slow cooker.

In a large measuring cup or bowl, whisk together the beef broth, soy sauce, brown sugar, and minced garlic until the sugar is mostly dissolved.

Pour the beef broth mixture evenly over the raw beef strips in the slow cooker, making sure the meat is mostly submerged in liquid.

Cover and cook on LOW for 4–5 hours, or until the beef is very tender and easily pulls apart with a fork. Avoid lifting the lid too often so the slow cooker maintains its heat.

About 30 minutes before serving, stir the broccoli florets into the slow cooker, pushing them down into the hot broth and beef so they’re mostly covered.

Cover again and cook on HIGH for 20–30 minutes, or until the broccoli is bright green and just tender but not mushy.

Taste the sauce and adjust if needed, adding a splash more soy sauce for saltiness or a teaspoon of brown sugar if you prefer it a touch sweeter.

Serve the beef and broccoli with plenty of the savory cooking liquid over hot rice or your preferred base.