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This Beef and Broccoli takes just minutes to throw in the slow cooker and is among my top five favorite recipes on the site! The slow cooker beef and broccoli melts in your mouth, and the flavor is out of this world!
Reasons You’ll LOVE This Recipe
- Easy: This only takes a few minutes to throw together in the slow cooker and then you let it do all the work!
- Packed with Flavor: This beef and broccoli has so much flavor from the sauce and the flavors meld together all day long.
- Simple Ingredients: This is restaurant quality Asian food and it only uses a few simple ingredients.
A Reader’s Review
Made this tonight and oh my, it is delicious. Definitely going in our dinner rotation and I feel like this would be great for company as well. Can’t wait for leftovers tomorrow! : )
Beef and Broccoli Recipe
I made this recipe back when I first started my blog. It is still in my top five favorite recipes here on the site and I know that you will love it too! I love beef and broccoli and I always order it whenever we go out so making it at home is even better! If you love food that is better than takeout then check out my Easy Fried Rice or this yummy Baked Sweet and Sour Chicken
What You Need to Make Chinese Beef and Broccoli
I can’t wait for you to try this recipe, it’s delicious! Check out the recipe card at the bottom of the post for all of the exact measurements.
- Beef chuck roast: Boneless and sliced into thin strips before adding to the crockpot.
- Beef consomme or beef broth: Adds flavor and liquid and covers the meat while it cooks.
- Low sodium soy sauce: Adds a great salty flavor.
- Dark brown sugar: I love the sweetness from the rich molasses in the brown sugar.
- Sesame oil: Combine with soy sauce and broth to make the liquid to cook the beef.
- Garlic cloves: Minced garlic will add a pungent spice flavor.
- Cornstarch: Thickens the sauce.
- Frozen Broccoli Florets: About 3 cups (I used one 14 ounce bag)
- White or brown rice: This broccoli and beef is amazing served over cooked rice!
Do I Need To Thaw Frozen Broccoli?
You do not need to thaw it. Add it directly to the crock pot after you add in the cornstarch mixture and allow it to heat up for about 30 minutes.
Quick and Easy Steps to Make Beef and Broccoli
Making this recipe again today reminded me of how BOMB it is. Wow! The flavor is incredible. There is something about cooking this meat all day in the slow cooker that makes it so tender and melt in your mouth. It cooks perfectly and the flavor of the sauce is amazing.
- Whisk sauce: In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
- Add beef to Crockpot: Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
- Cook: Turn the crockpot on low and cook for about 6 hours. Mine was ready at 5. You don’t want to cook the beef too long or it will start to shred.
- Make a slurry and add to crockpot: When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot.
- Add in broccoli and continue to cook: I added the broccoli right after the slurry so that it could get heated through. You want to let it cook an additional 30 minutes so that the sauce can thicken and frozen broccoli can cook. You don’t want to add the broccoli until the very end or it will be mushy.
- Serve: It is great alone or over white rice. Enjoy!!
How to Store Leftovers
This beef and broccoli makes great leftovers and can even be frozen and reheated later!
- In the Refrigerator: Allow it to cool completely before storing and do not leave out at room temperature longer than 2 hours. It will keep well if properly stored in an airtight container for 2-4 days in the refrigerator.
- In the Freezer: This slow cooker meal can be placed in an airtight container or ziplock bag (don’t forget to label it with the date!) and will last 2-4 months in the freezer. Thaw in the refrigerator overnight and then reheat over medium heat on the stove.
More Slow Cooker Beef Recipes
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Slow Cooker Beef and Broccoli
Equipment
- 4-7-quart slow cooker
Ingredients
- 1 ½ pounds boneless beef chuck roast cut into ¼-inch strips
- 1 cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- ⅓ cup dark brown sugar
- 1 tablespoon sesame oil
- 3 teaspoons minced garlic about 3 cloves
- 2 tablespoons cornstarch
- 1 (12-ounce) bag frozen broccoli florets about 3 cups
Instructions
- Make the sauce by whisking 1 cup low-sodium beef broth, ½ cup low-sodium soy sauce, ⅓ cup dark brown sugar, 1 tablespoon sesame oil, and 3 teaspoons minced garlic together in a medium bowl.
- Add 1 ½ pounds boneless beef chuck roast cut into ¼-inch strips to a 4-7-quart slow cooker and pour the sauce over, tossing the meat to fully coat it.
- Cook on LOW for 2.5-3.5 hours. About an hour before it is done, remove ¼ cup of the sauce and whisk it in a small bowl with 2 tablespoons cornstarch. Slowly stir this back into the slow cooker.
- At the final 30 minutes of cook time, add 1 (12-ounce) bag frozen broccoli florets to the slow cooker and stir to incorporate it. Cover and cook. This will leave the broccoli as crisp-tender, but if you would like the broccoli to be softer you can partially thaw it prior to adding it to the slow cooker, or you can add it at 1 hours-45 minutes of cook time instead.
- Garnish with green onions and sesame seeds if desired, and serve with white rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My wife and I both liked this recipe, had to use light brown sugar because we didn’t have dark. I thought it was a little on the sweet side but my wife said it was fine with her. We used frozen broccoli but it took at least an hour to cook and be tender. Next time we may thaw the broccoli some before adding.
Hi! I was wondering if I could make this without the brown sugar or if that will affect the taste too much?
You can make it without, but it will affect the taste. The sweetness from the brown sugar balances the saltiness from the soy sauce. You could add more ginger or garlic and just have a savory dish! Let me know what you decide and how it tastes!
I made this often, we love it! Tastes is restaurant quality! Thank you for making me look good at the dinner table!
Awww, you are so welcome! Thank you for taking the time to leave a review and comment!
I used my crockpot, pressed the 6hr high button. Beef looks like it’s gonna clump into ground beef. Next time, I will try 8hr slow button or just press 8hr slow button and turn off at 6th hour.
It is slowcook 6 hrs. on low not high
Excellent and super easy!
Sodium and sugar is outrageous in beef and broccoli for 1 serving.
I used General Tso sauce instead of the low sodium soy sauce and it cuts the sodium in half
How does it taste? Also, where would you get the General Tao sauce and how much did you use for this recipe?? TIA
Can I use a bag of broccoli instead? Not a fan of frozen broccoli.
Hi Nina, thank you for your question. You can use fresh broccoli for a more al dente
texture, or you can steam it in the microwave for 2-3 minutes, with a little water before adding it to the
crockpot. Either way will work! Let me know how it turns out!
I have this cooking now, do I steam the broccoli before I add it to crockpot?
Hi Pattie, thank you for the question. No you don’t need to steam the frozen broccoli before putting it in the crockpot.
I cooked the beef on low for 5 hours; that was too long as the beef fell apart. However, the sauce and the broccoli turned out great! Next time I will cook on low for 3.5 hours.
Could you use flank stead instead?
Hi Skylar, yes you can use flank steak instead. Slice it thinly against the grain! Let me know how it turns out!
I was wondering if you ever used fresh broccoli? I’m cooking it at the moment and don’t have a rating.
Hi Alice, thank you for your question. You can use fresh broccoli for a more al dente texture, or you can steam it in the microwave for 2-3 minutes, with a little water before adding it to the crockpot. Either way will work.
I was thinking about browning the beef first coated in corn starch. similar to your crock pot general tso chicken. that way there’s added flavor from the browning and the corn starch is already incorporated.