Dump raw sliced flank steak in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more than takeout.

This 4-ingredient slow cooker beef and broccoli is the kind of weeknight lifesaver every busy family needs. You literally dump raw sliced flank steak into the slow cooker with just three more pantry-friendly ingredients, walk away, and come back to a savory, takeout-style dinner that’s rich, tender, and full of flavor. It’s inspired by the classic Chinese-American beef and broccoli you’d order from your favorite takeout spot, but made simpler and cozier for a small-town kitchen, with almost no prep and hardly any dishes.

Serve this beef and broccoli spooned over hot cooked white rice, brown rice, or egg noodles so all that savory sauce has something to soak into. A simple side of steamed or roasted veggies—like carrots, snap peas, or green beans—rounds out the plate nicely. If your family loves a little crunch, add a sprinkle of sesame seeds or sliced green onions at the table. For a fuller spread, pair it with store-bought egg rolls or potstickers so it really feels like a takeout night at home.

Servings: 4

1 1/2 pounds flank steak, very thinly sliced against the grain

Place the raw, thinly sliced flank steak in an even layer on the bottom of the slow cooker. The meat can overlap and pile up a bit, but try to spread it out so the sauce can reach everything.

In a bowl or large measuring cup, whisk together the beef broth and thick teriyaki sauce until well combined. Pour this mixture evenly over the sliced steak in the slow cooker, gently pressing the meat down so it’s mostly submerged in the liquid.

Cover and cook on LOW for 4–5 hours, or until the flank steak is very tender and easy to pull apart with a fork. Avoid lifting the lid too often so the slow cooker can maintain its heat.

About 30–45 minutes before serving, stir the beef well, then add the broccoli florets directly on top. Gently push some of the florets down into the hot sauce and beef so they can steam and soak up flavor, but don’t worry if they’re not fully submerged.

Cover and continue cooking on LOW for another 30–45 minutes, or until the broccoli is bright green and just tender but still slightly crisp. If your family likes very soft broccoli, you can cook it a bit longer, checking every 10–15 minutes.

Give everything a final stir to coat the broccoli and beef in the sauce. Taste and adjust seasoning if needed by adding a splash more teriyaki sauce for extra salt and sweetness. Serve hot over rice or noodles, spooning extra sauce over each portion.

For picky eaters, you can use smaller broccoli florets or even substitute part of the broccoli with milder veggies like sliced carrots or sugar snap peas; just keep the total veggie amount close to the original so the sauce still coats everything nicely. If your family prefers a sweeter, more kid-friendly sauce, choose a sweeter teriyaki or stir-fry sauce, or stir in 1–2 teaspoons of brown sugar at the end of cooking (this would be an optional addition, not part of the base 4 ingredients). For a little heat for the grown-ups, add crushed red pepper flakes or a drizzle of sriracha at the table instead of in the slow cooker so everyone can control their own spice level. To make it a bit lighter, you can trim any visible fat from the flank steak before slicing, and serve the beef and broccoli over cauliflower rice or steamed cabbage. If you want a thicker, stickier sauce but don’t want to add more ingredients to the slow cooker, choose a very thick bottled teriyaki to start with; if it’s still thinner than you like after cooking, you can remove the slow cooker lid for the last 20–30 minutes so some liquid evaporates, or briefly simmer a portion of the sauce in a pan on the stove to reduce it, then pour it back over the meat and broccoli. Food safety tips: Always start with fresh, cold flank steak and keep it refrigerated until you’re ready to slice and add it to the slow cooker. Slice the steak on a clean cutting board with a clean knife, and wash hands, utensils, and the board thoroughly with hot soapy water afterward to avoid cross-contamination. Make sure the slow cooker is set to LOW or HIGH right away and not on any “warm” setting; the beef should reach a safe internal temperature of at least 145°F, though it will usually go higher and become very tender during the long cook time. Do not leave raw meat sitting out on the counter for more than 2 hours (or 1 hour if your kitchen is very warm). Once cooked, refrigerate leftovers within 2 hours in shallow containers, and reheat them until steaming hot before serving again.