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What You Need to Make Chinese Beef and Broccoli
If you make only one recipe from my blog and are a fan of beef and broccoli… you have GOT to make this. Like go to the store and buy the ingredients and make it ASAP! It is so good that it will be the biggest hit at the dinner table. You will make it again and again, just like we do!
- 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 oz bag)
- White or brown rice: This broccoli and beef is amazing served over cooked rice!
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. Just like you would expect in a restaurant.
- 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!!
Do I Need To Thaw the Broccoli if I Am Using Frozen?
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.
Can I Make This Recipe Ahead?
This recipe can be made ahead! 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 or 2-4 months in the freezer. Thaw in the refrigerator overnight then use within 3-4 days of thawing. If you thaw in the microwave, eat immediately then discard.
More Slow Cooker Beef Recipes
Slow cooking beef is one of the best ways to get incredibly tender beef every time. It allows the fibers to break down tenderizing the meat. Adding sauces and flavorings and then slow cooking them over time infuses the meat with flavor. Slow cooking beef is still one of the best ways to cook it. Give these tried and true favorites a try tonight!
Slow Cooker Beef and Broccoli
Ingredients
- 1 1/2 pound beef chuck roast boneless, sliced into thin strips
- 1 cup beef consomme or beef broth
- 1/2 cup low sodium soy sauce
- 1/3 cup dark brown sugar
- 1 tbsp. sesame oil
- 3 garlic cloves minced
- 1/4 cup cornstarch
- Frozen Broccoli Florets about 3 cups (I used one 14 oz bag)
- White or brown rice cooked
Instructions
- In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
- Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
- 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.
- About an hour before it is done, take ¼ cup of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. Add in the broccoli the last 30 minutes and let the broccoli cook through. You don't want to add the broccoli until the very end or it will be mushy.
- Serve over white rice and enjoy!!
Video
Notes
Nutrition
Serves: 6
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
How much is a serving?
This was an amazingly delicious dinner. The beef was so tender and the flavor was crazy good.
I’m making this tonight, but am a little confused. It says to mix all the sauce stuff together in step one, and pour over beef. Then it says take a 1/4 c of sauce and mix it with cornstarch and slowly pour in. I’m wondering, am I removing 1/4 sauce from the cooked batch, adding the cornstarch and then adding back to batch? Or am I creating a new 1/4 sauce mix somehow and then adding cornstarch?
Take 4 T of the cooked sauce, mix it with cornstarch and put it back into the crockpot! This slurry will thicken it all up.
I used fresh broccoli and doubled the “sauce” because we like stuff pretty saucy! It was great and will definitely be making again soon. I also added extra garlic ’cause we’re garlic lovers and maybe next time will throw in some mushrooms as well.
Ooh that sounds delicious! What a good idea!
I’m bummed it didn’t turn out. Was I supposed to put 1/4 CUP of cornstarch? 😳
Yes! I am so sorry that it didn’t turn out for you!
Not that great. Maybe with a different cut of meat it would be better but I don’t even wanna try it again because it wasn’t good. If anyone is trying to make this try a different cut. It just tasted like a pot roast with soy sauce and broccoli. Pretty disappointed:(
I was just wondering if anyone used a different cut of beef?
I’m wondering the same. I was looking at some steaks but didn’t know if the time would be more or less
The best cut to use for Beef & Broccoli is Flank steak! SO tender and good!
Yum! This recipe was a hit in my house. My toddler loved it too. Win! I omitted sesame oil bc of personal preference, but we loved it. Super easy. Thanks for the recipe.
I used fresh broccoli, but cooked it in the oven before mixing it in. I spread it on a baking sheet, sprayed it with some olive oil, and stuck it on the top rack at 400 F for maybe 15-20 minutes – just long enough to get it cooked and kind of crisp on the edges. My oven is older and a bit wonky, so your time might be different. You can also steam it in the microwave or on the stove top if you like.
This looks delicious!
Two questions: (1) I’m not fond of the texture of frozen broccoli. Can I use fresh and how would I modify the recipe? (2) I don’t have sesame oil and since it is expensive and only a tbsp. is called for, can another oil be substituted, or is the sesame oil worth the investment and important for the final result?
Thank you!
Fresh broccoli will be great! It will cook a little longer. You are welcome to leave out the sesame oil. It does add a significant amount of flavor if you want that but it also is fine to leave out.
We have made this before and it was soooo good. This time I doubled the recipe. Will it be ok to double the corn starch part too?
Yes, you will want to double the cornstarch too in order to have enough sauce.
It says low for 6 hours (likely less about 5 from other comments) but could I do it on high in half the time?
Yes, the broccoli may not soften as much but it will work on high.
What if you dont have beef broth
You can substitute chicken or vegetable broth if needed. It will alter the taste a bit but still should be delicious!